Far Out Farro Salad
I’m crazy about farro, an ancient grain. I love its satisfying, chewy nuttiness and how easily it transforms a humdrum salad or soup into something heartier, healthier and more interesting in flavor and texture, like this farro salad.
Cook Time Passive Time
30minutes 1-24hours
Cook Time Passive Time
30minutes 1-24hours
  • 1cup farro perlato (pearled farro) such as Tuscan Fields brand, cooked according to the package directions to yield about 2 cups cooked farro
  • 2Tbsp. extra virgin olive oil
  • 1/2 lemonjuice only, about 2 Tbsp.
  • 15oz. canned chickpeasdrained and rinsed, or use 1 1/4cooked chickpeas
  • 1cup cherry tomatoeshalved
  • 1/2 cucumberpeeled, seeded and diced, about 1 cup
  • 4 scallionsthinly sliced
  • 1/4cup fresh mint and/or basilchopped
  • 2Tbsp. capersoptional
  • 1/2cup crumbled feta cheeseoptional
  • 1/4tsp. saltor to taste
  • 1/8tsp. black pepperor to taste
  1. Cook the farro according to the package directions, stir in the oil, and let it cool for 10 minutes.
  2. Combine it with the remaining ingredients (if the farro is still warm, wait a few more minutes to add the cheese, if you are using it, so it won’t melt) and chill it for at least 30 minutes, and up to 2 days.
Recipe Notes

Nutritional Information per Serving (% based upon Daily Values): Calories 214, Total Fat 3g, 4.5%, Saturated Fat 0.5g, 1.5%, Cholesterol 0mg, 0%, Sodium 136.5mg, 5.5%, Carbohydrate 36g, 12%, Dietary Fiber 5.5g, 21.5%, Sugar 1.5g, Protein 9g

Like this recipe? Check out The Scramble’s family-friendly meal plans to see just how simple getting dinner on the table can be!