Farro Rainbow Mediterranean Salad
Chilled salad with hearty farro and cool summery vegetables, studded with herbs and tangy olives.
Equipment
- stovetop, large saucepan for farro, bowl for mixing
Ingredients
- 2 cups farro cooked and chilled
- 1 cup cherry tomatoes halved
- 4 baby bell peppers deseeded and chopped
- 10 calamata olives pitted and chopped
- ¼ bunch basil chopped
- 2 tbsp olive oil
- 2 tbsp white vinegar
- 1 cucumber diced small
- 1 tsp pure maple syrup
- ½ lemon squeezed
- ¼ tsp italian seasoning
- 1 pinch crushed red pepper optional
- 1 salt and pepper to taste
Instructions
- Cook the farro according to package, rinse, drain, let cool
- Mix tomatoes, cucumber, olives, farro, olives and basil in a large bowl.
- In a small bowl, mix oil, vinegar, maple syrup, lemon, salt, italian seasoning, crushed red pepper, salt and black pepper with a fork
- Toss the farro salad well with the dressing.
- Chill and eat within 3 days.
Notes
For a more complete meal, add in some protein like chickpeas or white beans!
Mix up the herbs! Use what you have, like parsley, mint, oregano.
Nutrition
Calories: 463kcalCarbohydrates: 85gProtein: 11gFat: 10gSaturated Fat: 1gSodium: 173mgPotassium: 553mgFiber: 18gSugar: 5gVitamin A: 1213IUVitamin C: 54mgCalcium: 60mgIron: 3mg
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