Farro Rainbow Mediterranean Salad
Chilled salad with hearty farro and cool summery vegetables, studded with herbs and tangy olives.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Appetizer, dinner, lunch, Salad, Side Dish, starter
Cuisine california, fusion, Italian, Mediterranean
Servings 4
Calories 463 kcal
- 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
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.
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.
Calories: 463kcalCarbohydrates: 85gProtein: 11gFat: 10gSaturated Fat: 1gSodium: 173mgPotassium: 553mgFiber: 18gSugar: 5gVitamin A: 1213IUVitamin C: 54mgCalcium: 60mgIron: 3mg
Keyword chilled, Easy, fresh, garden, grains, light, salads, vegan