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Chilled farro salad with fresh vegetables, herbs, and olive oil from Tuscany. This vegetarian mediterranean salad is high in protein and fiber, ideal for a healthy, fresh family lunch or weight loss plan.
Rinse the farro thoroughly under cold running water, then bring a medium pot of salted water to a rolling boil.
Add the farro, lower the heat to medium, and simmer uncovered for about 20 minutes until just tender but still chewy. Drain well and spread on a tray to cool quickly.
While the farro cools, halve the cherry tomatoes, dice the cucumber, finely slice the red onion, and roughly chop the parsley and basil for even texture in every bite.
In a large mixing bowl, combine the cooled farro, tomatoes, cucumber, red onion, parsley, and basil.
In a small bowl, whisk together the extra-virgin olive oil, lemon juice, sea salt, and black pepper. Pour the dressing over the salad and toss thoroughly; chill the salad in the refrigerator for at least 30 minutes before serving, allowing flavors to meld.
Toss again and adjust salt or lemon juice if needed just before serving to balance the seasoning.
