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Rainbow Farro Salad

Author: Marinka
This rainbow farro salad is put together in very little time and even though the preparation is simple in nature, the flavor is far from ordinary. Boring or ordinary salads are absolute a thing from the past.
Prep Time15 minutes
Cook Time16 minutes
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Servings: 2 persons

Ingredients

Salad

  • 1/2 cup farro
  • 1 cup small tomatoes
  • 1/2 bell pepper yellow and orange
  • 1/2 cucumber
  • 4 ounces feta cheese
  • parsley

Dressing

  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon maple syrup
  • lemon juice squeezed from 1/4 lemon
  • salt & pepper

Instructions

  • Cook the farro according to the directions on the packaging. Then rinse and cool.
  • Cut the tomatoes in half or in quarters.
  • Cut the bell pepper in cubes or small strips.
  • Peel the cucumber. (NOTE 1) and cut it into cubes.
  • Chop the parsley and crumble the feta.
  • Make the dressing by mixing all ingredients.
  • Once the farro is cooled, add all vegetables/fruits. Mix and add the dressing and mix again.

Notes

  1. A cucumber does not need to be peeled. It is totally find to eat it with peel on. Or you may want to add some color by alternate cutting the peel off, using the vegetable peeler and run it top to bottom. Skip half an inch and then cut a peel of again. Leaving you with a 'zebra' skin on/off look.

Nutrition

Calories: 424kcal | Carbohydrates: 49g | Protein: 14g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Sodium: 663mg | Fiber: 9g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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