Tomato, Basil, and Cucumber Farro Salad - Slender Kitchen

Tomato, Basil, and Cucumber Farro Salad

By Kristen Mccaffrey
adapted from:
Weight Watchers® SmartPoints™
(9 PointsPlus®)

Recipes Content


This Tomato, Basil, and Cucumber Farro salad is the definition of the perfect warm weather meatless meal.

Farro is quickly becoming one of my favorite grains. I love the chewy, almost meaty texture, and it's such a refreshing change of pace from the brown rice and quinoa I consume constantly. Plus it is the best thing for big summer grain salads. Not only does it add a ton of texture, I find it absorbs flavors and keeps better than other grains. Taking advantage of all the great produce, this simple salad relies on having great vegetables since that is where most of the flavor comes from. If you can't find good tomatoes, I recommend roasting them for 15-20 minutes in a 400 degree oven to enhance the flavor. You could throw in some zucchini instead of the tomatoes as well if you can't find flavorful cukes. And finally, definitely take the liberty to add some creamy goat cheese, salty feta, avocado, or even some white beans for extra protein.

Prep Time

Tomato, Basil, and Cucumber Farro Salad

Prep Time: 
Cook Time: 
Total Time: 


  • 2 tbsp. olive oil, divided
  • 1 U sweet onion, chopped
  • 1.33 cups farro
  • 2.67 cups vegetable broth
  • 1/8 cup balsamic vinegar
  • 1 U lemon, juice
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • 2 cups cherry tomatoes, halved
  • 1 U English cucumber, chopped
  • 1/4 cup basil, chopped
  • 4 cups arugula
  • Salt and pepper

Nutritional Facts

Serving Size: 
2 cups
Amount Per Serving
Calories 337
Calories from Fat 76
% Daily Value *
Total Fat 9g
Saturated Fat 1g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 0mg
Sodium 660mg
Total Carbohydrate 59g
Dietary Fiber 9g
Sugars 15g
Protein 12g


  1. Heat about 1/4 of the olive oil in a sauce pan over medium heat. Add the shallots and cook for 4-5 minutes until transparent. Add the farro and stir. Add the vegetable broth. Bring to a boil and then turn down to a simmer. Cover and let cook for 12 minutes. Drain any remaining broth. Let cool for a cold salad.
  2. Whisk together the remaining oil, balsamic vinegar, lemon juice, garlic powder, oregano, salt, and pepper.
  3. Toss the farro with the tomatoes, cucumber, basil, and dressing. Season with salt and pepper.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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