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Farro is an old-world, nutty-flavored wheat grain from Italy. Serve this fresh salad with any grilled meat, poultry, or fish. Substitute another red globe or beefsteak tomato if you can't find Abraham Lincoln.

Jeanne Thiel Kelley
Recipe by Cooking Light August 2008


Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary test

8 servings


Ingredient Checklist


Instructions Checklist
  • Place farro in a large saucepan; cover with water 2 inches above farro. Bring to a boil. Cover, reduce heat, and simmer 28 minutes. Add beans to pan; cook 2 minutes or until crisp-tender. Drain and rinse with cold water; drain.

  • Combine shallots and next 5 ingredients (through garlic) in a medium bowl, stirring well with a whisk. Add farro mixture, corn, and oregano; toss gently to coat. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

  • Arrange 3 tomato slices on each of 8 plates; sprinkle evenly with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Top each serving with about 1/4 cup farro mixture.

Nutrition Facts

104 calories; calories from fat 23%; fat 2.7g; saturated fat 0.3g; mono fat 1.3g; poly fat 0.2g; protein 3.5g; carbohydrates 20g; fiber 1.4g; iron 1.1mg; sodium 230mg; calcium 18mg.