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Quick Farro Salad

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 4 (serving size: about 3/4 cup)

Ingredients

  • 2 (8.5-ounce) packages precooked farro
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 6 tablespoons chopped fresh flat-leaf parsley

Nutrition Information

  • calories 239
  • fat 9.3 g
  • satfat 1.2 g
  • monofat 6.2 g
  • polyfat 0.9 g
  • protein 4 g
  • carbohydrate 36 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 289 mg
  • calcium 25 mg

How to Make It

  1. Prepare farro according to package directions.

  2. Combine oil, vinegar, mustard, salt, and pepper in a bowl, stirring well. Add farro and parsley; toss.

  3. Farro Tabbouleh Salad: Prepare 1 (5-ounce) package precooked farro according to package directions. Combine 3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a medium bowl, stirring with a whisk. Add farro, 1/2 cup chopped green onions, 1/2 cup seeded diced tomato, 1/4 cup diced peeled cucumber, 1/4 cup chopped fresh mint, and 2 tablespoons chopped fresh flat-leaf parsley to dressing in bowl; toss gently to combine. Serves 4 (serving size: about 3/4 cup) CALORIES 156; FAT 8g (sat 4g); SODIUM 275mg

  4. Farro Salad with Basil and Corn: Prepare 1 (5-ounce) package precooked farro according to package directions. Combine 2 tablespoons extra-virgin olive oil, 2 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a bowl, stirring with a whisk. Heat a skillet over medium-high heat; add 1 1/2 teaspoons olive oil. Add 2 cups fresh corn kernels to pan; cook 2 minutes. Add farro, corn, and 1/4 cup chopped fresh basil to dressing; toss to combine. Serves 4 (serving size: about 3/4 cup) CALORIES 204; FAT 6g (sat 3g); SODIUM 286mg

  5. Farro Salad with Green Beans, Radishes, and Feta: Prepare 1 (5-ounce) package precooked farro according to package directions. Combine 2 tablespoons extra-virgin olive oil, 2 tablespoons white balsamic vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl, stirring well. Bring 6 cups water to a boil in a saucepan. Add 1 1/2 cups green beans, cut into 1-inch pieces; cook 2 minutes. Drain. Add farro, beans, 1/2 cup sliced radishes, and 1/4 cup crumbled feta to dressing; toss to combine. Serves 4 (serving size: about 3/4 cup) CALORIES 187; FAT 3g (sat 4g); SODIUM 273mg