Rachel’s Farro Salad

su-Rachel’s Farro Salad
Photo: Leigh Beisch; Styling: Emma Star Jensen
Yields Serves 8 Total Time 45 mins
AuthorRachel Weill,
Last summer, Rachel Weill created this salad using farro, a nutty-tasting wheat berry.

Ingredients

 2 cups farro*
 3 to 4 cucumbers, halved and sliced
 1 1/2 cups halved cherry tomatoes
 1/2 cup halved and sliced red onion
 1 cup small basil leaves
 1 cup flat-leaf parsley leaves
 5 tablespoons extra-virgin olive oil
 3 tablespoons Meyer lemon juice
 1/2 teaspoon gray sea salt
Nutrition Facts

Servings 0

Amount Per Serving
Calories 146Calories from Fat 59
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 123mg6%
Total Carbohydrate 17g6%
Dietary Fiber 3.1g13%
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

Bring 6 cups of water to a boil in a medium pot. Add farro and cook until just tender, about 20 minutes. Drain and let cool 5 minutes, stirring occasionally.

Step 2
2

Put farro and remaining ingredients in a medium bowl. Toss gently to coat.

Step 3
3

*Find farro with the other grains at well-stocked grocery stores.

Ingredients

 2 cups farro*
 3 to 4 cucumbers, halved and sliced
 1 1/2 cups halved cherry tomatoes
 1/2 cup halved and sliced red onion
 1 cup small basil leaves
 1 cup flat-leaf parsley leaves
 5 tablespoons extra-virgin olive oil
 3 tablespoons Meyer lemon juice
 1/2 teaspoon gray sea salt

Directions

Step 1
1

Bring 6 cups of water to a boil in a medium pot. Add farro and cook until just tender, about 20 minutes. Drain and let cool 5 minutes, stirring occasionally.

Step 2
2

Put farro and remaining ingredients in a medium bowl. Toss gently to coat.

Step 3
3

*Find farro with the other grains at well-stocked grocery stores.

Rachel’s Farro Salad
IngredientsDirections

Search All of Sunset's Recipes

The Latest