Tomato and Cucumber Farro Salad

2 Reviews
ADD YOUR REVIEW
Photo: Johnny Autry
Yield
Serves 4 (serving size: 3/4 cup)
By Kate Parham
June 2012
RECIPE BY Cooking Light

If you can't find precooked farro, substitute precooked or boil-in-bag brown rice.

Ingredients

  • 1 (8.5-ounce) package precooked farro (such as Archer Farms)
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1/2 cup diced fresh tomato
  • 1/2 cup diced cucumber
  • 1/4 cup chopped fresh parsley leaves
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped green onions

Nutritional Information

  • Calories 97
  • Fat 4g
  • Satfat 0.5g
  • Sodium 330mg

How to Make It

Step 1

Heat farro according to directions.

Step 2

Combine lemon juice and next 5 ingredients (through garlic) in a medium bowl; stir with a whisk.

Step 3

Add cooked farro, tomato, cucumber, parsley, mint, and green onions to lemon juice mixture; toss to coat.

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Ratings & Reviews

foodieforpeace's Review

foodieforpeace
May 12, 2013
We made this salad for Mother's Day. Added feta for added protein. Otherwise we made the recipe as it stood. Vinaigrette is a lemony dressing. Made with regular farro as that is what we had. Delicious...

KellyDiff's Review

KellyDiff
May 20, 2012
Solid vinaigrette based grain-side. I used 2 cups of cooked barley instead of farro (what I had on hand). Will make again.