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Rachel's Farro Salad

Photo: Leigh Beisch; Styling: Emma Star Jensen
Total time 45 mins
Yield Serves 8
Last summer, Rachel Weill created this salad using farro, a nutty-tasting wheat berry.

Ingredients

  • 2 cups farro*
  • 3 to 4 cucumbers, halved and sliced
  • 1 1/2 cups halved cherry tomatoes
  • 1/2 cup halved and sliced red onion
  • 1 cup small basil leaves
  • 1 cup flat-leaf parsley leaves
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons Meyer lemon juice
  • 1/2 teaspoon gray sea salt

Nutrition Information

  • calories 146
  • caloriesfromfat 59 %
  • protein 3.1 g
  • fat 9.6 g
  • satfat 1.3 g
  • carbohydrate 17 g
  • fiber 3.1 g
  • sodium 123 mg
  • cholesterol 0.0 mg

How to Make It

  1. Bring 6 cups of water to a boil in a medium pot. Add farro and cook until just tender, about 20 minutes. Drain and let cool 5 minutes, stirring occasionally.

  2. Put farro and remaining ingredients in a medium bowl. Toss gently to coat.

  3. *Find farro with the other grains at well-stocked grocery stores.