Farro Salad with Green Beans and Tomatoes

Hearty farro stands in for more traditional orzo or rice in this colorful, flavor-packed salad.

Farro Salad with Green Beans and Tomatoes
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  1. 1 pound farro
  2. 6 cups water
  3. 2 cups chopped green beans, blanched
  4. 2 cups cherry tomatoes, halved
  5. 1/2 cup finely grated Parmesan
  6. 1/3 cup chopped parsley
  7. 1/3 cup kalamata olives, pitted, halved
  8. 6 tablespoons sherry vinegar
  9. 3 tablespoons extra-virgin olive oil
  10. 2 tablespoons minced shallot
  11. 2 tablespoons whole-grain mustard
  12. 1 tablespoon chopped fresh thyme
  13. 1 1/2 tablespoons sugar
  14. 1 tablespoon kosher salt
  15. 1 teaspoon ground black pepper
  16. Garnish: torn fresh basil
  1. Place farro and 6 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low; cover, and simmer until farro is tender, approximately 20 minutes. Drain well, and transfer to a large bowl to cool.
  2. Stir in green beans, tomatoes, Parmesan, parsley, and olives.
  3. In a small bowl, whisk together vinegar, olive oil, shallot, mustard, thyme, sugar, salt, and pepper. Pour dressing over farro mixture, stirring to coat. Garnish with basil just before serving.
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