Farro Salad

Written by: Ava Elliott, Marketing Intern & Future Dietitian

Reviewed by: Devon Kroesché, MS, RDN, LDN

This veggie farro salad is going to be added to your list of recipes for regular use. It is vegetarian and vegetables can be customized with your preferences. One of our South Hills dietitians, Lisa Balestrino, made us a delicious farro salad for a CSN event that we want to share with you! It can be a great meal prep for lunch, dinner, or to share at a party. Enjoy this salad cold or at room temperature.What You’ll Need:

• 1 cup Farro
• ½ cup dry sundried tomatoes
• 1 large cucumber, diced
• ¾ cup jarred roasted red peppers, drained and diced
• 2 cups cherry tomatoes, sliced
• 1 cup peas
• ¼ tsp kosher salt
• ½ cup fresh parsley, finely chopped
• ½ cup feta, crumbled

• For the Italian Vinaigrette:
• ¼ cup olive oil
• ¼ cup red wine vinegar
• 2 tsp Dijon mustard
• 1 tsp honey
• 1 tsp dried oregano
• ¼ tsp black pepper
• ½ tsp kosher salt

What To Do:

1. Rinse, drain farro and cook (follow package instructions).
2. Prepare dressing by whisking olive oil, red wine vinegar, honey, mustard, oregano, salt and pepper.
3. Add farro to a large mixing bowl with half of the dressing. Add sundried tomatoes, cherry tomatoes, peas, cucumber, roasted red pepper, and parsley. Toss.
4. Taste and add more dressing. Add in feta and toss before serving.

I hope you enjoy this farro salad as much as I do. Tag us in your story or post if you make this delicious recipe! No time to cook? Visit Case Specific Meal Prep!Interested in working with a case specific dietitian to discuss more recipes you can make? Email scheduling@casespecificnutrition.com.