Description

A hearty and refreshing salad perfect for picnics, combining the nutty flavor of farro with crisp green beans, cherry tomatoes, and a tangy vinaigrette.

Ingredients

1 cup farro
12 oz green beans, trimmed and cut into 2-inch pieces
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, minced
Salt and pepper to taste

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Instructions

Cook farro according to package instructions. Drain and let cool.
Blanch green beans in boiling water for 2-3 minutes until tender-crisp, then transfer to an ice bath to stop cooking. Drain and set aside.
In a large bowl, combine the cooked farro, green beans, cherry tomatoes, red onion, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss to combine.
Chill for at least 30 minutes before serving to allow flavors to meld.

Notes

Can be made a day ahead and stored in the refrigerator.
Try adding feta cheese or chickpeas for extra protein.
Use whole grain farro for added nutritional benefits.