How to Make Quick Cherry Tomato Farro Salad | Julia At Home

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese offers a tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while maintaining a neutral flavor.

farro

🥗Healthier: quinoa

💰Cheaper: brown rice

Brown rice is less expensive and provides a similar texture.

cherry tomatoes

🥗Healthier: grape tomatoes

💰Cheaper: regular tomatoes

Regular tomatoes can be more budget-friendly.

Trim the fibrous edges off the snap peas using a paring knife.

Cut the snap peas into one-inch pieces on the bias for a salad presentation.

Boil about 4 quarts of water in a large pot and add 1 tablespoon of table salt.

Add the snap peas to the boiling water and cook for about 2 minutes until crisp-tender.

Drain the snap peas using a slotted spoon and let them cool on a paper towel-lined plate.

Chop about 1/3 cup of pitted Kalamata olives coarsely and set aside.

Chop about 2 tablespoons of fresh dill and set aside.

Add 1.5 cups of whole farro to the boiling water and bring it to a simmer, cooking for 15 to 30 minutes until tender.

Check the farro for doneness by tasting it; it should be chewy in the center.

Drain the farro and spread it out on a clean rimmed baking sheet to cool.

In the bowl for the salad, mince a shallot and add it to the bowl.

Add 2 tablespoons of lemon juice, 3 tablespoons of olive oil, 1 teaspoon of Dijon mustard, salt, and black pepper to the shallot in the bowl to make the vinaigrette.

Once the farro has cooled, add it to the vinaigrette in the bowl and toss to coat.

Add the prepped vegetables: snap peas, chopped olives, chopped dill, and chopped baby spinach to the bowl with the farro.

Add 1 can of drained and rinsed cannellini beans to the salad.

Gently toss everything together until well combined.

Equipment Needed

Spice Level:

Dietary

Allergens