Farro Salad with Cherry Tomato, Onion, and Almonds

If you have any remaining ingredients--figs, lettuce--that you don't want to pack for the return trip, use them here as sides.


Serves 4 (serving size: 1 1/2 cups salad)
Total time: 38 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 38 Minutes

Nutritional Information

Calories 375
Fat 16.7 g
Satfat 3.3 g
Monofat 7.7 g
Polyfat 1.8 g
Protein 12 g
Carbohydrate 48 g
Fiber 8 g
Cholesterol 9 mg
Iron 3 mg
Sodium 217 mg
Calcium 67 mg


9 ounces uncooked pearled farro
1 1/2 cups sliced, halved cucumber (half moon)
1 1/2 cups quartered cherry tomatoes
1/2 cup vertically sliced red onion
1/2 cup chopped fresh flat-leaf parsley
1 tablespoon mascarpone cheese
1/4 cup lightly salted, smoked almonds, chopped


1. Cook farro according to package directions, omitting salt; drain in a colander. Rinse with cold water for 30 seconds; drain. Cool to room temperature.

2. Combine cooked farro, cucumber, tomatoes, onion, and parsley in a large bowl.

3. Combine vinaigrette and mascarpone in a bowl, stirring with a whisk. Pour over farro mixture, tossing to combine. Top with almonds.

Tiffany Vickers Davis and Phillip Rhodes,

Cooking Light

July 2014
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