Summer Farro Salad
The perfect crowd pleaser summer salad. Easy to make farro with fresh summer veggies make this salad a winner, better yet please your vegetarian crowd or add cold chicken for your meat lovers.
Servings: 4
Ingredients
- 2 Cups Farro Rinsed well
- 4 Cups Unsalted broth
- 1/2 Cup Red onion Diced
- 1 Cup English cucumber Diced
- 1/2 Cup Roma tomato Diced
- 1 Cup Bell pepper Diced
- 3 Tbsp Olive oil
- 1/2 Tsp Garlic powder
- 1/2 Lemon Juiced
- 2 Tsp Fresh dill 1 Tsp dried dill
- 2 Tsp Apple cider vinegar
- Salt and pepper to taste
Instructions
- Measure and rinse farro in cold water.
- In a medium pot cover farro with broth and bring to a low boil.
- Once at a boil reduce heat to a summer and cover.
- Allow farro to cook for about 20 minutes or until broth has been absorbed and farro is tender but chewy.
- Remove farro from heat and spread onto a baking sheet to cool. Pop baking sheet into fridge or freezer for a faster cool.
- Dice onions, cucumber, tomatoes, and peppers. Place all into a large mixing bowl.
- Once farro is cool stir it into the veggie mixture.
- In a serperate bowl whisk together dill, lemon juice, vinegar, garlic powder, olive oil, salt, and pepper.
- Toss over farro and vegtables, adjust dressing if needed.
- Enjoy immediately or store in the refridgeratorfor up to 5 days.