British•healthy
Herby Farro Salad with Olives, Cherry Tomatoes and Zucchini Ribbons
Shake up your lunch routine with this delicious Farro Salad! Packed with Mediterranean flavours of olives, capers, cherry tomatoes and zucchini this salad will become a picnic favourite.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 3 tbsp Olive oil
- 1 clove garlic (minced)
- salt and pepper
- 1 tsp fresh or dried herbs of your choice (optional)
- 1 can (14oz/400g white beans, butter beans or cannellini beans, drained)
- 2 cups/200g farro (cooked)
- 1 small zucchini (shaved into ribbons with a vegetable peeler)
- 6-7 red and yellow cherry tomatoes
- 1 tbsp capers
- 5-6 Kalamata olives (pitted and halved)
- 1/4 red onion (sliced)
- 1 tbsp fresh mint (chopped)
- 2 tbsp fresh basil (sliced)
- salt to taste
Instructions
- 1
Cook the farro grain according to package instructions, drain and cool.
- 2
In a large bowl combine all the French vinaigrette ingredients, mix with a whisk until the dressing is emulsified, then add the beans and cooled farro, let it sit for 10-15 minutes for the ingredients to absorb the flavour of the vinaigrette.
- 3
Then add the remaining ingredients and mix gently until combined.
- 4
Add more salt if needed.