Description
Green Bean and Farro Picnic Salad is a hearty, wholesome salad perfect for outdoor gatherings. It combines chewy farro, crisp green beans, cherry tomatoes, and a tangy vinaigrette for a refreshing and nutritious dish.
Ingredients
Units
Scale
- 1 cup uncooked farro
- 8 oz green beans, trimmed and halved
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
- Optional: 1/4 cup crumbled feta cheese or chopped fresh herbs (basil, parsley)
Instructions
- Cook farro according to package instructions. Drain and set aside to cool.
- Meanwhile, bring a pot of salted water to a boil and blanch green beans for 2–3 minutes until bright green and tender-crisp. Transfer to an ice bath, then drain.
- In a large bowl, combine cooled farro, green beans, cherry tomatoes, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper.
- Pour dressing over the salad and toss to coat evenly.
- Top with feta cheese or fresh herbs if using.
- Refrigerate for 30 minutes before serving for best flavor.
Notes
- Can be made a day ahead—flavors improve with time.
- Use pearl or semi-pearled farro for quicker cooking.
- Great served cold or at room temperature.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg