Farro Salad


Insalata di Farro

Farro is an ancient grain that has a nutty flavor with a nice bite to it. Not only is it delicious, but it is also high in fiber and protein and is a good source of vitamins and minerals like magnesium, iron, calcium, zinc and multiple B vitamins.  Please note that it is not gluten free.


1 – cup farro
1 – cucumber
½ – cup diced red onion
1 – red bell pepper
1 – cup frozen peas
1 – can black beans
15 – grape tomatoes
4 – fresh basil leaves
½ – tsp. dried oregano
1 – tsp. fresh thyme
1 – tsp. fresh parsley
¼ – cup extra virgin olive oil
½ – tsp. salt
½ – tsp. fresh ground black pepper
½ – tsp. Adobo seasoning


Cook the farro according to the package directions. Be sure to add salt to the water. Meanwhile, prepare all the vegetables and herbs and place them in a large bowl. Peel the cucumber and dice along with the red bell pepper and red onion, making them all the same size. Slice the grape tomatoes in half, add the frozen peas, and the finely chopped fresh herbs.  Mix all together in the large bowl.

When the farro is cooked, drain and let cool. While it is cooling you can add about 1/3 of the olive oil so that is does not stick together. Once cool, add to the vegetable mixture. Add the remaining olive oil, salt, pepper, and Adobo. Mix well. Add more olive oil if it seems to dry. Adjust taste by adding more herbs and salt if desired.

Serve at room temperature.

Note: you can use any fresh vegetable that you like in this dish. The ones I have used are only a suggestion.



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