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.
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- 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
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.
Whisk together the remaining oil, balsamic vinegar, lemon juice, garlic powder, oregano, salt, and pepper.
Toss the farro with the tomatoes, cucumber, basil, and dressing. Season with salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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