Hands-on Time
10 Mins
Total Time
38 Mins
Yield
Serves 4 (serving size: 1 1/2 cups salad)

If you have any remaining ingredients--figs, lettuce--that you don't want to pack for the return trip, use them here as sides.

How to Make It

Step 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.

Step 2

Combine cooked farro, cucumber, tomatoes, onion, and parsley in a large bowl.

Step 3

Combine vinaigrette and mascarpone in a bowl, stirring with a whisk. Pour over farro mixture, tossing to combine. Top with almonds.

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Ratings & Reviews

angel1979's Review

IoneTaylor
October 19, 2014
I serve this with a bit more dressing over a bed or arugula. Outstanding!

JoAnnWidg's Review

klem01
September 01, 2014
N/A

IoneTaylor's Review

JoAnnWidg
August 20, 2014
This salad is really satisfying and healthy tasting. I followed the recipe as written. I served it as a side to grilled lamb chops and then ate the leftovers for lunch. I plan to make it again.

klem01's Review

angel1979
July 26, 2014
N/A