Farro Salad with Cherry Tomato, Onion, and Almonds

When summer hits and cookouts abound, I’m always looking for something new to take to the party. My current favorite is farro ANYTHING, and so when I saw this recipe, I just knew it would be perfect!

I brought it to a friend’s cookout a few weeks ago, and everyone loved it! It will definitely be on my “to-bring” list from now on! Enjoy!

Farro Salad with Cherry Tomato, Onion, and Almonds
From Cooking Light, July 2014
Serves 4

9 ounces uncooked pearled farro
1 1/2 cups sliced, halved cucumber (half moon)
1 1/2 cups quartered cherry tomatoes
1/2 cup vertically sliced red onion
1/2 cup chopped fresh flat-leaf parsley
1/4 cup Multipurpose Vinaigrette
1 tablespoon mascarpone cheese
1/4 cup lightly salted, smoked almonds, chopped

1. Cook farro according to package directions, omitting salt; drain in a colander.

2. Combine cooked farro, cucumber, tomatoes, onion, and parsley in a large bowl.

3. Combine vinaigrette and mascarpone in a bowl, stirring with a whisk. Pour over farro mixture, tossing to combine. Top with almonds. Serve warm or at room temperature.

Nutritional info:
Calories: 384.0
Total Fat: 13.6 g
Saturated Fat: 1.9 g
Polyunsaturated Fat: 1.1 g
Monounsaturated Fat: 5.1 g
Cholesterol: 5.0 mg
Sodium: 97.8 mg
Potassium: 292.3 mg
Total Carbohydrate: 53.0 g
Dietary Fiber: 10.6 g
Sugars: 0.9 g
Protein: 10.9 g


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