Description
This Farro and Broccoli Salad is hearty, refreshing, and full of bright flavors. With chewy farro, crisp broccoli, juicy tomatoes, and a zesty lemon vinaigrette, it’s the perfect side or light meal for any time of year.
Ingredients
Scale
- 1 cup farro, uncooked
- 3 cups broccoli florets, chopped
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons lemon juice
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse the farro under cold water, then combine with 3 cups water in a pot and bring to a boil.
- Lower the heat and simmer for 20–25 minutes until tender. Drain and set aside to cool.
- Steam broccoli for 3–4 minutes until just tender and bright green. Transfer to ice water to stop cooking, then drain.
- In a large bowl, combine farro, broccoli, cherry tomatoes, red onion, and parsley.
- Whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper in a small bowl or jar.
- Pour dressing over salad and toss well to coat.
- Let sit for 10–15 minutes before serving to allow flavors to meld.
Notes
- Rinse cooked farro with cold water to stop cooking if serving chilled.
- Add crumbled feta or chickpeas for extra protein.
- Chill leftovers in an airtight container for up to 4 days.
- Use fresh lemon juice for best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boil, Steam, Toss
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Farro salad, broccoli salad, healthy grain salad, vegetarian side dish, lemon vinaigrette