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Mediterranean Farro Salad

Course salads
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 316kcal
Author Brenda Bennett

Ingredients

  • 1 ½ cups farro
  • 1 ½ teaspoon salt
  • 1 cup sliced cucumbers
  • 1 cup packed fresh spinach chopped
  • 1 cup halved cherry tomatoes
  • ½ cup sliced red onion
  • ¼ cup pitted halved kalamata olives
  • 3 ounces Pecorino Romano cheese cubed
  • small bunch parsley chopped
  • Dressing
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoons Dijon mustard
  • 1 teaspoon pepper

Instructions

  • Bring 4 cups of water and farro to a boil.
  • Simmer on low until almost tender about 15 minutes.
  • Add salt and simmer another 5-10 minutes until water is absorbed.
  • Drain water if needed.Allow to cool slightly.
  • Add other ingredients to a serving bowl.
  • In a small bowl whisk dressing ingredients together and toss with farro and vegetables. Makes 6 cups. Serve room temperature or refrigerate and serve chilled.

Notes

Weight Watchers Point+: 8*

Nutrition

Serving: 1g | Calories: 316kcal | Carbohydrates: 41g | Protein: 12g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 859mg | Fiber: 8g | Sugar: 2g