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Farro Salad With Tomatoes and Romano Beans

If you are unfamiliar with farro, here’s a primer: Farro is a whole wheat berry with a complex, nutty taste and a hearty texture. In cooking you can use it interchangeably with spelt or wheat berries, though farro is sometimes softer than spelt or wheat berries when cooked. Cook the grains in at least 3 times their volume of salted water or stock for 50 minutes, or until some of the grains begin to splay. Turn off the heat and allow to sit for 15 to 30 minutes, then drain. A cup of uncooked farro will yield three cups cooked.

Ingredients

  • 2 cups cooked farro
  • ¾ pound tomatoes, diced, or cherry tomatoes, cut in half
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cider vinegar or sherry vinegar
  • 1 to 2 teaspoons Dijon mustard (to taste)
  • 1 small garlic clove, minced or puréed
  • Salt and freshly ground pepper
  • ¼ cup extra virgin olive oil
  • ½ pound romano beans, trimmed and cut in 2-inch lengths
  • 2 to 4 tablespoons chopped fresh basil or parsley, or a combination
  • 2 ounces goat cheese, crumbed (optional)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      280 calories; 14 grams fat; 1 gram saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 7 grams protein; 35 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings

Preparation

  1. In a large bowl combine the farro and tomatoes.
  2. Whisk together the lemon juice, vinegar, mustard, garlic, salt, pepper, and olive oil. Toss with the farro and tomatoes and set aside.
  3. Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels.
  4. Shortly before serving, add the beans to the farro mixture, along with the chopped herbs. Toss together, taste and adjust seasoning. Sprinkle the goat cheese over the top and serve.
  • Advance preparation: The salad can be prepared through Step 3 and refrigerated several hours before serving.

About 15 minutes

Dining and Cooking