Farro Salad with Tahini Vinaigrette
Farro salad is a colorful and nutty salad with the addition of delicious whole grain and a blend of colorful vegetables. The tahini salad adds to the flavor of the salad and it is a very adaptable recipe.
Servings: 6 Servings
Calories: 245kcal
Ingredients
To Make the Farro Salad -
- 1 cup Farro
- c cup Cucumber diced
- ½ cup Cherry tomatoes halved
- ¼ cup Roasted Red Peppers chopped
- 4 teaspoon Parsley finely chopped
- ½ cup Red onion finely chopped
- ¼ cup Feta Cheese
- Salt
To make the Tahini Vinaigrette -
- ¼ cup Tahini
- 1 tablespoon Red wine Vinegar
- 2 tablespoon Olive Oil
- 1 tablespoon Lemon Juice
- 1 clove Garlic finely minced
- to taste Salt
- to taste Pepper
Instructions
To make the Farro Salad -
- Rinse the farro under running water, drain and place it in a pan. Add 2 ½ cups of water and ½ teaspoon of salt and bring it to a boil.
- Simmer the flame and let the farro cook for about 20 minutes or until it is cooked and the liquid has all been absorbed. If the farro appears a little under-cooked, add a little more water and let it cook further until it reaches the right texture.
- Let the Farro cool down to room temperature before we assemble the salad.
- In the meantime, chop all the vegetables and have them all ready
To make the Tahini Vinaigrette -
- Combine all the ingredients in a bowl or a jar and mix it all together until they are well combined.
- The vinaigrette could be used right away or refrigerated until ready to use. Mix well when using it later as the tahini tends to settle down a bit.
To Assemble the Salad -
- Combine all the chopped vegetables along with the cooled down farro.
- Pour the Tahini Vinaigrette over the salad and mix to combine.
- Check for the seasoning and adjust based on your preference.
Notes
Expert tips
- Farro could be cooked in bulk and refrigerated to use for salad.
- The Tahini dressing can also be made ahead of time.
- I like to make the salad the night before and chill before packing it for lunch box.
- Any vegetable can be added or taken out based on personal liking.
- We can skip the feta cheese to make this Farro salad Vegan.
- If short on time, use any of your favorite store bought dressing to dress the farro salad.
Nutrition
Calories: 245kcal | Carbohydrates: 31g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 160mg | Potassium: 204mg | Fiber: 6g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 2mg