Early Fall Farro Salad Recipe

Farrow Salad

Recently we were at a writer’s retreat with some friends of ours. It was a beautiful weekend with time to relax, be inspired by one another’s stories, wiggle our toes in the lake, get a little paddle boarding in and share delicious meals. The first evening we prepared dinner and the dish that was front and center, was this Early Fall Farro Salad. We used it as a bed for baked white sole. It was a dinner full of fresh, clean flavor not to mention, the best of conversations!

5.0 from 1 reviews

Early Fall Farro Salad Recipe
 
Author:
Cuisine: vegetarian
Serves: 12
Ingredients
  • 2 C farro (we used quick cooking from Trader Joes)
  • 4 C water
  • 2 cucumbers, medium diced
  • 2 pt. grape tomatoes, sliced in half
  • 1 avacado, medium diced
  • 6 ears of corn, cooked (either steamed or roasted) then cut off the cob
  • 1 red pepper, medium diced
  • 1 orange pepper, medium diced
  • ½ C fresh basil, chopped
  • 3-4 cloves of garlic, minced
  • 1 lime, juiced
  • salt & pepper
Instructions
  1. Bring water to a boil in a saucepan.
  2. Add farro and cook for 10 minutes until tender.
  3. Drain farrow in a colander then rinse with cold water.
  4. Toss all other ingredients together.
  5. Season with salt and pepper.

 

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  1. Looks so delicious and colorful; Farrow is unfamiliar to me…

  2. YUM! I’m so glad you posted the recipe because I need more of this in my life.

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