Mediterranean Farro Salad
Light with bright colors and big fresh flavor, Mediterranean farro salad is the perfect transitional salad recipe to take you from cool weather to sunny days. Given an Italian flavor thanks to lupini beans, the farro elevates it to main course salad status and makes a simple and quick weeknight meal so you can get outside and enjoy the warm weather!
Servings 8
Ingredients
For the salad
- 1 cup farro cooked in water or chicken broth
- 1 cup cherry tomatoes halved
- ½ cup red onion diced small
- ½ English or hothouse cucumber diced
- 1 cup lupini beans drained
- 2 T each fresh basil and mint leaves
- ½ cup diced Calabrian chiles or roasted red pepper
For the dressing
- ⅓ cup red wine vinegar
- ½ cup olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- squirt of Dijon mustard
- Finish with a squeeze of lemon
Instructions
- Cook the farro according to package directions. I cook mine in chicken broth for a boost of flavor.1 cup farro
- Chop up all the veggies into bite sized pieces.1 cup cherry tomatoes , ½ cup red onion, ½ English or hothouse cucumber, 1 cup lupini beans, 2 T each fresh basil and mint leaves, ½ cup diced Calabrian chiles or roasted red pepper
- Mix up the dressing ingredients in a small bowl.⅓ cup red wine vinegar, ½ cup olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, squirt of Dijon mustard, Finish with a squeeze of lemon
- Toss salad ingredients in a large shallow salad bowl. Toss with dressing and garnish with fresh mint and basil for a pretty presentation.
Notes
Store farro salad in an airtight, sealed container for up to three days.
