Summer Farro Salad
I love farro. It’s by far my favorite grain because it’s so versatile and satisfying. It has a great chew and subtle nutty flavor. My favorite ways to eat farro are mixed into salads or brothy soups.
I make a variation of this salad almost every week and rotate the rest of the ingredients based on what I’m in the mood for and what’s in season. Lately the star has been local heirloom tomatoes! It’s a great weeknight option because it’s done in under 30 minutes and takes little effort to put together. Healthy, nourishing, quick and simple!
1/4 cup farro (dry, per person) (cooked according to package instructions)
Chopped red onion (amount to your preference, I go heavy because I love it)
Chopped tomatoes (cherry or larger)
Chopped greens (I used mixture of arugula and spring mix)
Olive oil (~1 tbsp)
Salt and pepper to taste
Protein on top if desired
While farro is cooking, prepare protein (baked salmon or chicken, sautéed shrimp…)
Add all ingredients (except protein) to a bowl, and add hot, cooked farro on top
Toss everything together until well mixed, scoop into serving bowls
Add protein to the top.