Farro Salad With Vegetables

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READY IN: 40mins
Recipe by Pesto lover

Great lunch, side or vegetarian main dish that can be made up to a day before serving. This salad is served at room temperature, but can be kept refrigerated for up to 4 days, covered, if you won't be serving it at time of preparation. Great hit at parties. There won't be any left over.

Ingredients Nutrition

Directions

  1. Rinse farro well in several changes of water. Bring to a boil in 8 cups of salted water. Turn heat down to medium low and cook at brisk simmer for 20 minutes until tender. Drain and run cold water over it to stop cooking process. Drain well and turn into very large bowl.This recipe is not for farro that is precooked in any way.
  2. Cook cauliflower florettes in salted water until almost tender. Turn into ice water to stop cooking process. Then drain well and add to farro.
  3. Cook green beans in salted water until just tender. Turn into ice water to stop cooking process. Then drain well and add to farro.
  4. Add green onion, capers, parsley, tomatoes, and pecans to farro.
  5. Mix olive oil, vinegar, salt, pepper and garlic powder together with whisk and pour over farro. Turn salad several times with a large kitchen spoon and taste for seasoning.
  6. Add grated cheese and give salad a couple of turns.

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