Easy Summer Farro Salad Recipes

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EASY SUMMER FARRO SALAD



Easy Summer Farro Salad image

Easy Summer Farro Salad uses fresh summer vegetables mixed with farro and a light lemon spiced dressing. This is a nice side dish to a picnic or BBQ or a great lunch option during the week.

Provided by Julia

Categories     Salads

Time 25m

Number Of Ingredients 16

1/4 cup extra virgin olive oil
1 lemon, juiced
2 garlic cloves, minced
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup farro, cooked
1/2 cup dried cranberries
1/4 cup red onion, diced
1 cup matchstick carrots
1 english cucumber, diced
1/2 of a red bell pepper, seeds removed, diced
5 green onions, chopped
1/2 cup fresh parsley, chopped

Steps:

  • In a large mixing bowl combine the farro, cranberries, onion, carrots, cucumber, bell pepper, green onion and parsley and toss. In a mason jar or salad dressing container combine the olive oil, lemon juice, garlic, paprika, cumin, turmeric, garlic, salt and pepper and whisk or shake to combine. Pour the dressing over the salad and toss again. Serve immediately or put it in an airtight container and store in the refrigerator.

SUMMER FARRO (EMMER) SALAD



Summer Farro (Emmer) Salad image

This was my first experience using Farro (received it as a gift). It reminds me of barley, with a slightly wheat flavor. The amount of herbs used could be increased and varied to taste. I think I will add basil and mint next time. Cook time includes soaking time and cooling time. This is a great way to eat whole grains in the summer.

Provided by Chandra M

Categories     Grains

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 13

1 lb whole farro
1/4 cup olive oil
3 tablespoons red wine vinegar
salt, to taste
pepper, to taste
1/4 cup fresh parsley, chopped
1/2 red onion, roughly chopped
3/4 cup grape tomatoes, halved
2 small cucumbers, chopped (I use seedless continental cukes, approx 1.5 cups)
1 garlic clove, minced
2 tablespoons capers
20 black olives, sliced
crumbled feta, as a garnish (optional)

Steps:

  • Soak the farro in cold water for 30-60 minutes. Meanwhile, prepare the vegetables.
  • Drain farro and place in a large pot with 2 quarts water. Bring to a boil.
  • Reduce to a simmer, and cook uncovered for 30 minutes.
  • Drain the farro and rinse with cool water.
  • In a large bowl, combine the oil, vinegar, herbs, and vegetables. Toss to coat.
  • Gently stir in the farro until combined.
  • Chill at least one hour. Serve with crumbled feta on top if desired.

Nutrition Facts : Calories 61.1, Fat 5.4, SaturatedFat 0.8, Sodium 99.2, Carbohydrate 3.3, Fiber 0.8, Sugar 1.3, Protein 0.6

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