Italian Farro Salad
An Italian Farro Salad made with juicy and sweet cherry tomatoes, peppery radishes, fragrant fresh herbs, and a zingy vinaigrette. This feel-good salad is great for eating outdoors, as a packed lunch or a healthy side dish and couldn't be simpler to make!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 3 tbsp olive oil
- juice of half a lemon
- salt and pepper (to season)
- ~1 1/4 cups farro ( (250g))
- ~7 ounces cherry tomatoes ( cut in half (200g))
- 1 red onion ( finely sliced)
- 3 radishes ( finely sliced)
- 1 large handful of basil ( roughly chopped)
- 1 large handful of parsley ( roughly chopped)
- Carbohydrate 2.49211060620687 g
- Cholesterol 0 mg
- Fat 2.53125000108551 g
- Fiber 0.115509183932432 g
- Protein 0.10973372310065 g
- Saturated Fat 0.349515000149887 g
- Serving Size 1 1 people (or 6 as a side dish) (31g)
- Sodium 0.339397955549737 mg
- Sugar 2.37660142227444 g
- Trans Fat 0.0685462500293957 g
- Calories 30 calories
Put the farro in a large sauce pan, cover with plenty salted water and bring to a boil. Cook for 15-20 minutes until tender, drain and cool.Add the lemon, olive oil and a pinch of salt and pepper into a large bowl and whisk until emulsified. Add the chopped herbs and stir.Add all the vegetables to the bowl alongside with cooled farro. Mix everything together to combine. Check for seasoning and add more if required. Serve.
