Farro Salad with Tahini Vinaigrette
Farro salad is a colorful and nutty salad with the addition of delicious whole grain and a blend of colorful vegetables. The tahini salad adds to the flavor of the salad and it is a very adaptable recipe.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course, Salad
Cuisine: Mediterranean
Diet: Vegetarian
Servings: 6 Servings
Calories: 245kcal
To Make the Farro Salad -
- 1 cup Farro
- c cup Cucumber diced
- ½ cup Cherry tomatoes halved
- ¼ cup Roasted Red Peppers chopped
- 4 teaspoon Parsley finely chopped
- ½ cup Red onion finely chopped
- ¼ cup Feta Cheese
- Salt
To make the Tahini Vinaigrette -
- ¼ cup Tahini
- 1 tablespoon Red wine Vinegar
- 2 tablespoon Olive Oil
- 1 tablespoon Lemon Juice
- 1 clove Garlic finely minced
- to taste Salt
- to taste Pepper
To make the Farro Salad -
Rinse the farro under running water, drain and place it in a pan. Add 2 ½ cups of water and ½ teaspoon of salt and bring it to a boil.
Simmer the flame and let the farro cook for about 20 minutes or until it is cooked and the liquid has all been absorbed. If the farro appears a little under-cooked, add a little more water and let it cook further until it reaches the right texture.
Let the Farro cool down to room temperature before we assemble the salad.
In the meantime, chop all the vegetables and have them all ready
To make the Tahini Vinaigrette -
Combine all the ingredients in a bowl or a jar and mix it all together until they are well combined.
The vinaigrette could be used right away or refrigerated until ready to use. Mix well when using it later as the tahini tends to settle down a bit.
To Assemble the Salad -
Combine all the chopped vegetables along with the cooled down farro.
Pour the Tahini Vinaigrette over the salad and mix to combine.
Check for the seasoning and adjust based on your preference.
Expert tips
- Farro could be cooked in bulk and refrigerated to use for salad.
- The Tahini dressing can also be made ahead of time.
- I like to make the salad the night before and chill before packing it for lunch box.
- Any vegetable can be added or taken out based on personal liking.
- We can skip the feta cheese to make this Farro salad Vegan.
- If short on time, use any of your favorite store bought dressing to dress the farro salad.
Calories: 245kcal | Carbohydrates: 31g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 6mg | Sodium: 160mg | Potassium: 204mg | Fiber: 6g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 8mg | Calcium: 63mg | Iron: 2mg