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Rachel’s Farro Salad





Yields
Serves 8



Total Time
45 mins

Last summer, Rachel Weill created this salad using farro, a nutty-tasting wheat berry.

su-Rachel’s Farro Salad




Photo: Leigh Beisch; Styling: Emma Star Jensen
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories146
% Daily Value *
Total Fat 9.6g13%

Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 123mg6%
Total Carbohydrate 17g7%

Dietary Fiber 3.1g12%
Protein 3.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.