Farro Salad
- Marissa McKeague
- Mar 4, 2021
- 1 min read
INGREDIENTS:
2 cups farro
1 cup cucumbers
1 cup cherry tomatoes
1 cup purple cabbage
3 green onions
3 tablespoons capers
1/4 cup lemon juice
1/4 cup olive oil
1 diced shallot
2 tablespoons dijon mustard
1 cup parsley
salt/ pepper
DIRECTIONS:
The first thing to do is cut the veggies as well as cook and cool the farro.
Next make the dressing by combing the olive oil, lemon juice, mustard, and shallot. Shake in a mason jar. Season with salt and pepper to taste.
After the veggies have been sliced into bite-sized pieces and farro has cooked and cooled, start combining everything.
I like combining the herbs and farro with a spoonful of dressing, stir to combine. Add remaining veggies, capers, and dressing to taste. Serve and enjoy!
NOTES:
This quick and easy salad can be made ahead of time and is perfect for meal prep! Feel free to swap and veggie and herb you would like in this. As long as you use a dressing you think is delicious, you really cannot mess this up. This will last for 4 days in the fridge.