Summer Vegetable and Farro Salad
- Total Time
- 0:45
- Prep
- 0:15
- Cook
- 0:30
- Serves
- 6
- Difficulty
- Easy
This fiber-rich salad combines fresh summer vegetables and farro with a creamy dill dressing. Out of season, use cooked frozen corn and halved grape tomatoes.
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uncooked farro¾ cup(s)
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table salt¼ tsp, for cooking farro
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water2 cup(s)
-
corn2 medium, kernels removed (about 1 cup)
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uncooked zucchini¾ cup(s), diced
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fat-free plain Greek yogurt¼ cup(s)
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reduced calorie mayonnaise¼ cup(s)
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dill¼ cup(s), fresh, chopped
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uncooked shallot(s)3 Tbsp, minced
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apple cider vinegar1 Tbsp
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table salt½ tsp
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black pepper⅛ tsp, freshly ground
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plum tomato(es)2 medium, diced (or about 1 cup diced ripe tomato)
- Combine farro, salt and water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender, about 20 to 30 minutes (pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes - check your package carefully); drain well. Spoon farro into a serving bowl with corn and zucchini; mix well and allow farro to cool slightly.
- Meanwhile, in a medium bowl, combine yogurt, mayonnaise, dill, shallot, vinegar, salt and pepper. Add tomatoes to farro mixture and then drizzle with dressing; toss to coat. Cover and chill at least 30 minutes for flavors to blend. Yields about 1 cup per serving.