Herby Farro Salad with Olives, Cherry Tomatoes and Zucchini Ribbons
Shake up your lunch routine with this delicious Farro Salad! Packed with Mediterranean flavours of olives, capers, cherry tomatoes and zucchini this salad will become a picnic favourite.
Ingredients
For the French Vinaigrette
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 3 tbsp Olive oil
- 1 clove garlic minced
- salt and pepper
- 1 tsp fresh or dried herbs of your choice optional
For the Farro Salad
- 1 can 14oz/400g white beans, butter beans or cannellini beans, drained
- 2 cups/200g farro cooked
- 1 small zucchini shaved into ribbons with a vegetable peeler
- 6-7 red and yellow cherry tomatoes
- 1 tbsp capers
- 5-6 Kalamata olives pitted and halved
- ¼ red onion sliced
- 1 tbsp fresh mint chopped
- 2 tbsp fresh basil sliced
- salt to taste
Instructions
- Cook the farro grain according to package instructions, drain and cool.
- In a large bowl combine all the French vinaigrette ingredients, mix with a whisk until the dressing is emulsified, then add the beans and cooled farro, let it sit for 10-15 minutes for the ingredients to absorb the flavour of the vinaigrette.
- Then add the remaining ingredients and mix gently until combined.
- Add more salt if needed.
Nutrition
Calories: 669kcalCarbohydrates: 28gProtein: 4gFat: 61gSaturated Fat: 5gSodium: 109mgPotassium: 222mgFiber: 5gSugar: 1gVitamin A: 230IUVitamin C: 10.4mgCalcium: 23mgIron: 1.4mg
Tried this recipe?Let us know how it was!