Ingredients
1 cup pearled farro
1 lb fresh green beans, trimmed
1/2 red onion, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup toasted walnuts, chopped
1/4 cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
1 clove garlic, minced
1/4 cup fresh flat-leaf parsley, chopped
Salt and black pepper to taste
Instructions
Step 1: Cook the farro in a large pot of salted boiling water according to package directions (usually 15-20 minutes for pearled farro) until tender but chewy.
Step 2: While the farro cooks, prepare an ice bath in a medium bowl. Bring another pot of salted water to a boil and blanch the green beans for 3 minutes.
Step 3: Immediately transfer the green beans to the ice bath to stop the cooking. Once cool, drain and pat dry.
Step 4: In a small jar or bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
Step 5: Drain the farro and place in a large bowl. While still warm, toss with half of the lemon dressing.
Step 6: Add the green beans, red onion, feta, walnuts, and parsley to the farro. Pour the remaining dressing over and toss well to combine.
Step 7: Chill for at least 30 minutes before serving to allow the flavors of the green bean and farro picnic salad to meld.
Notes
To make this vegan, omit the feta or replace it with a dairy-free alternative. The salad stays fresh in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dishes
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 310 kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 3.5g
- Unsaturated Fat: 9.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg
Keywords: green bean and farro picnic salad, farro salad, picnic recipes, summer side dish, healthy grain salad
