Description
A hearty, refreshing, and plant-based salad featuring chewy farro, crisp cucumbers, cherry tomatoes, fresh herbs, and a zesty lemon-olive oil dressing. Perfect for meal prep, picnics, or a flavorful side.
Ingredients
1 cup cooked farro
1 large cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
2 tbsp olive oil
Juice of 1 lemon
Handful of fresh parsley & mint
Salt to taste
Instructions
1. Rinse 1 cup farro and simmer in 3 cups lightly salted water for 25-30 minutes until al dente. Drain and let cool.
2. Dice cucumber, slice onion, halve tomatoes, and chop herbs.
3. Whisk olive oil, lemon juice, and salt in a large salad bowl.
4. Add farro and vegetables. Toss gently to coat.
5. Top with parsley and mint, gently crushed to release aroma.
6. Chill for 30 minutes before serving.
7. Serve cold and enjoy.
Notes
Use semi-pearled farro for best texture.
Substitute barley or quinoa if needed.
Add olives, feta, or chickpeas for variety.
Lasts up to 4 days refrigerated in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg
Keywords: farro, cucumber, salad, vegan, plant-based, summer