Farro Salad with Corn, Tomatoes and Edamame
This hearty and nutritious salad features whole grain farro, colorful vegetables, crumbled cheese, and fresh herbs for a pop of flavor!
Servings: 6
Calories: 234kcal
Ingredients
- 1 cup farro
- 4 cups water
- 1 teaspoon kosher salt
- 1 clove garlic, smashed
- 1 ½ cups cooked corn (I grilled fresh corn and then cut the kernels off)
- 8 ounces grape tomatoes, halved (about 1 ½ cups)
- 1 ½ cups edamame, cooked
- ⅓ cup chopped parsley
- 1 ounce feta cheese, crumbled
Sherry Vinaigrette:
- 2 tablespoons sherry vinegar
- 2 tablesooons extra virgin olive oil
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Place the farro, water, salt and garlic in a medium saucepan and bring to a boil. Reduce heat to a simmer, cover and cook until farro is done, 25-30 minutes. Drain the farro.
- Meanwhile, make the sherry vinaigrette. Place the vinegar, oil, mustard, salt and pepper together in a small jar or other container with a lid. Cover and shake until combined. Alternatively, you can whisk the ingredients together in a bowl.
- Stir the warm farro together with the vinaigrette, corn, tomatoes, edamame and parsley in a large bowl. Adjust seasoning to taste. Sprinkle cheese on top. Serve salad warm or chilled.
Nutrition
Serving: 0g | Calories: 234kcal | Carbohydrates: 30g | Protein: 10.9g | Fat: 7.6g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 5g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg