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+ servings

Summer Farro Salad

Gina Dickson
Summer Farro Salad is a delicious and easy salad made with hearty and healthful farro, olive oil, lemon juice, zucchini, peas, pesto, and freshly chopped parsley.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salad
Servings 2
Calories 672 kcal


  • 1 cup farro
  • 1 teaspoon salt divided in half
  • 1/8 cup olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup fresh or frozen peas
  • 1 cup zucchini chopped in small cubes
  • 1/4 cup pesto
  • 1/4 cup finely chopped sweet onion optional
  • 1 tablespoon finely minced fresh parsley
  • 1/2 teaspoon fresh ground pepper

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  • Measure 1 cup of farrow and rinse in a colander.
  • Bring to boil two cups of water and a dash of salt in a medium saucepan.
  • Add farro, stir and cover. Reduce heat to a simmer
  • Simmer for 20 minutes until soft and tender.
  • Drain any excess water and then fluff with a fork.
  • Place cooked farro in a medium-size mixing bowl, add all other ingredients and toss well.

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Serving: 0.5cupCalories: 672kcalCarbohydrates: 95gProtein: 16gFat: 27gSaturated Fat: 4gCholesterol: 2mgSodium: 1473mgPotassium: 648mgFiber: 21gSugar: 9gVitamin A: 1472IUVitamin C: 47mgCalcium: 107mgIron: 4mg
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