Farro Salad Bowl (Vegan)
Ingredients:
- 1 cup farro, rinsed
- 150 g (1 cup) cherry tomatoes
- 300 g (1) cucumber
- 1/2 cup crumbled vegan feta
- 1/4 cup chopped parsley
- 45 ml (3 tbsp) olive oil
- 30 ml (2 tbsp) lemon juice
- Salt and pepper, to taste
Features:
Gluten-Free
Raw
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Toss the warm farro with the dressing before it fully cools — warm grains absorb the dressing's flavor much better than cold ones.
Instructions:
- Cook the Farro: Cook the farro according to package instructions, then drain and cool slightly.
- Combine: In a large bowl, combine the farro, cherry tomatoes, cucumber, and vegan feta.
- Make the Dressing: Whisk together the olive oil, lemon juice, salt, and pepper.
- Dress & Toss: Pour the dressing over the salad and toss well.
- Add Herbs & Serve: Fold in the fresh parsley and serve warm or chilled.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Dress the salad just before serving to keep ingredients from becoming soggy.
Storage: Store components separately and combine with dressing right before eating for the best texture.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The cherry tomatoes adds bright acidity and juicy body. The cucumber adds a cool, crisp freshness. The olive oil brings fruity depth and helps carry the other flavors. The lemon juice adds acidity that brightens and balances the dish.
Farro Salad Bowl (Vegan)
Ingredients:
- 1 cup farro, rinsed
- 150 g (1 cup) cherry tomatoes
- 300 g (1) cucumber
- 1/2 cup crumbled vegan feta
- 1/4 cup chopped parsley
- 45 ml (3 tbsp) olive oil
- 30 ml (2 tbsp) lemon juice
- Salt and pepper, to taste
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The cherry tomatoes adds bright acidity and juicy body. The cucumber adds a cool, crisp freshness. The olive oil brings fruity depth and helps carry the other flavors. The lemon juice adds acidity that brightens and balances the dish.
Prep:
Toss the warm farro with the dressing before it fully cools — warm grains absorb the dressing's flavor much better than cold ones.
Instructions:
- Cook the Farro: Cook the farro according to package instructions, then drain and cool slightly.
- Combine: In a large bowl, combine the farro, cherry tomatoes, cucumber, and vegan feta.
- Make the Dressing: Whisk together the olive oil, lemon juice, salt, and pepper.
- Dress & Toss: Pour the dressing over the salad and toss well.
- Add Herbs & Serve: Fold in the fresh parsley and serve warm or chilled.
