Farro, Tomato and Green Bean Salad
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
1 hr
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Servings
6
-
Calories
477 kcal
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Course
Main Course, Salad
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Cuisine
American
Farro, Tomato and Green Bean Salad
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Farro is a hearty, tender grain that gives bulk to this salad. It's great for pot lucks, picnics and brown bagging!
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Ingredients
- 1 cup farro cooked according to package directions
- ½ lb green beans trimmed and cut into 1" pieces
- ¼ cup red onion thinly sliced (about 1/4 of an onion)
- 1 medium carrot peeled and grated
- 8 ounces garbanzo beans rinsed and drained
- 1 medium ripe tomato seeded and diced
- ¼ cup sun-dried tomatoes chopped
- ⅓ cup kalamata olives seeded and halved
- 2 tablespoons capers drained
- 6 ounces fresh mozzarella diced
FOR DRESSING:
- 1 small shallot peeled and minced
- 2 tablespoons Dijon mustard
- 1½ tablespoons red wine vinegar zested and juiced
- ½ cup olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons parsley chopped
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Instructions
- Fill a large saucepan about ⅔ full with water and bring it to a boil. Fill a medium bowl with ice and water and set aside. Add the cut green beans to the boiling water and cook for 4 minutes or until the beans are crisp-tender. Transfer the beans with a spider or slotted spoon to the ice water to immediately stop the cooking. Set aside.
- Add the farro to the water the beans were in and cook according to the time on the package directions. When farro is cooked, transfer the farro to a fine mesh sieve and drain all the water from the grains. Place the farro back into the same pan they were cooked in and set aside with the lid off to cool.
- Drain the green beans and blot them dry with a paper towel.
- Transfer to a large bowl. Add the cooled farro, red onion, carrots, garbanzo beans, chopped tomato, sun-dried tomatoes, kalamata olives, capers and mozzarella. Toss well to combine.
For Dressing:
- Combine all ingredients but the parsley in a small bowl or glass measuring cup. Whisk until the dressing is emulsified. Stir in the chopped parsley. Pour the dressing over the salad and toss well until fully dressed. Taste for seasoning and adjust as necessary.
Notes
- *Make sure farro is at room temperature before mixing it with the vegetables, you don't want to wilt the veggies.**If you are making the salad ahead, wait until you're ready to serve before adding the herbs. This will keep them bright and fresh. Salad keeps well in the fridge for up to 3 days. I usually add a squeeze of lemon juice before serving just to amplify the citrus notes.
Nutrition Information
Show Details
Calories
477kcal
(24%)
Carbohydrates
46g
(15%)
Protein
15g
(30%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Cholesterol
22mg
(7%)
Sodium
842mg
(35%)
Potassium
581mg
(17%)
Fiber
11g
(44%)
Sugar
7g
(14%)
Vitamin A
2514IU
(50%)
Vitamin C
13mg
(14%)
Calcium
204mg
(20%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 46g | 15% |
| Protein | 15g | 30% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 22mg | 7% |
| Sodium | 842mg | 35% |
| Potassium | 581mg | 12% |
| Fiber | 11g | 44% |
| Sugar | 7g | 14% |
| Vitamin A | 2514IU | 50% |
| Vitamin C | 13mg | 14% |
| Calcium | 204mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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