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Farro, Tomato and Green Bean Salad

Farro is a hearty, tender grain that gives bulk to this salad.  It's great for pot lucks, picnics and brown bagging!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 6
Calories: 477 kcal
Course: Main Course , Salad
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Drain the green beans and blot them dry with a paper towel.
  4. 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:
    Cup of Yum
  1. 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

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

% 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.