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.

Yield: Serves 4 (serving size: 1 1/2 cups salad)
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 10 Minutes
Total: 38 Minutes

Nutritional Information

Amount per serving
  • Calories: 375
  • Fat: 16.7g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 7.7g
  • Polyunsaturated fat: 1.8g
  • Protein: 12g
  • Carbohydrate: 48g
  • Fiber: 8g
  • Cholesterol: 9mg
  • Iron: 3mg
  • Sodium: 217mg
  • Calcium: 67mg


  • 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
  • 1/4 cup Multipurpose Vinaigrette
  • 1 tablespoon mascarpone cheese
  • 1/4 cup lightly salted, smoked almonds, chopped


  1. 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. 2. Combine cooked farro, cucumber, tomatoes, onion, and parsley in a large bowl.
  3. 3. Combine vinaigrette and mascarpone in a bowl, stirring with a whisk. Pour over farro mixture, tossing to combine. Top with almonds.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Farro Salad with Cherry Tomato, Onion, and Almonds Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy