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Vibrant Spring Farro Salad for Seasonal Eating

Spring Farro Salad made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup farro
  • 2 cups vegetable broth or water
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • ½ red onion finely chopped
  • 1 bell pepper diced
  • ½ cup feta cheese crumbled (optional)
  • ¼ cup fresh parsley chopped
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • Salt and pepper to taste

Method
 

  1. Rinse the farro under cold water and drain.
  2. Combine farro and vegetable broth or water in a pot and bring to a boil.
  3. Reduce heat, cover, and simmer for 25-30 minutes until farro is tender.
  4. While the farro cooks, prepare the salad vegetables.
  5. In a large mixing bowl, combine the cherry tomatoes, cucumber, red onion, bell pepper, parsley, and feta if using.
  6. Once the farro is cooked and slightly cooled, incorporate it into the vegetable mixture.
  7. Drizzle olive oil and red wine vinegar over the mixture and season with salt and pepper.
  8. Toss everything together until evenly coated, then taste and adjust seasonings if necessary.
  9. Serve immediately or chill in the refrigerator for 30 minutes before serving to let the flavors develop.