Rachel's Farro Salad

Photo: Leigh Beisch; Styling: Emma Star Jensen

Last summer, Rachel Weill created this salad using farro, a nutty-tasting wheat berry.

Yield: Serves 8
Total:
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 146
  • Calories from fat: 59%
  • Protein: 3.1g
  • Fat: 9.6g
  • Saturated fat: 1.3g
  • Carbohydrate: 17g
  • Fiber: 3.1g
  • Sodium: 123mg
  • Cholesterol: 0.0mg

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

Preparation

  1. 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. 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.
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