Farro and White Bean Salad Recipe | Daisybeet

feta cheese

🥗Healthier: tofu feta

💰Cheaper: cottage cheese

Tofu feta offers a dairy-free option, while cottage cheese is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly alternative.

farro

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a healthier grain option, while brown rice is typically less expensive.

cherry tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: regular tomatoes

Heirloom tomatoes offer better flavor, while regular tomatoes are more affordable.

Cook farro in boiling water until tender, about 20-25 minutes.

Drain farro and let cool to room temperature.

Rinse white beans under cold water and drain.

Chop cherry tomatoes in half and dice cucumber.

Finely chop red onion and parsley.

Crumble feta cheese into small pieces.

In a large bowl, combine farro, white beans, tomatoes, cucumber, onion, parsley, and feta.

In a separate bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, and red wine vinegar.

Pour the dressing over the salad and toss gently to combine.

Add diced bell pepper and capers, mixing until evenly distributed.

Taste and adjust seasoning if necessary.

Let the salad sit for at least 15 minutes to allow flavors to meld before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens