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Italian Farro Salad

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  • Prep 25 min
  • Total 60 min
  • Servings 8
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Try this delicious and refreshing salad made with the ancient grain farro! It can be made up to 4 hours ahead of time.
Jul 30, 2014
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Ingredients

  • Farro
  • 1 1/2 cups (375 mL) uncooked farro
  • 4 cups (1 L) water
  • Dressing
  • 1/4 cup (50 mL) red wine vinegar
  • 2 tbsp (30 mL) olive oil
  • 1/2 cup (125 mL) chopped fresh basil leaves
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1 clove garlic, finely chopped
  • Salad
  • 1 can (14 oz/398 mL) artichoke hearts, drained and quartered
  • 1 pint grape tomatoes, halved lengthwise
  • 3/4 cup (175 mL) chopped red onion
  • 1/2 cup (125 mL) mozzarella pearls or bocconcini (small fresh mozzarella cheese balls)

Steps

  • 1
    In Dutch oven, heat Farro ingredients to boiling. Reduce heat; cover and simmer 25 to 30 minutes or until farro is tender; drain and place in large heatproof bowl. Stir occasionally, and allow to cool to almost room temperature, about 35 minutes.
  • 2
    Meanwhile, in small bowl, mix Dressing ingredients; refrigerate while making salad.
  • 3
    Toss Salad ingredients in bowl of farro. Toss with Dressing.

Expert Tips

  • Tip 1
    Substitution : If you have trouble finding mozzarella pearls or bocconcini, you can purchase a larger ball of mozzarella and cut into small pieces.
  • Tip 2
    Tip : Can’t find farro? Pearled barley or wheat berries can be substituted. Cook the grains as directed on package.

Nutrition Information

240 Calories, 7g Total Fat, 7g Protein, 37g Total Carbs, 3g Sugars

Nutrition Facts

Serving Size: 8 Servings (1 Cup Each)
Calories
240
Total Fat
7g
Saturated Fat
2 1/2g
Trans Fat
0g
Cholesterol
10mg
Sodium
300mg
Total Carbs
37g
Dietary Fiber
10g
Sugars
3g
Protein
7g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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