Farro Salad With Tomatoes and Romano Beans
Updated Feb. 9, 2023
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups cooked farro
- ¾pound tomatoes, diced, or cherry tomatoes, cut in half
- 1tablespoon fresh lemon juice
- 2tablespoons cider vinegar or sherry vinegar
- 1 to 2teaspoons Dijon mustard (to taste)
- 1small garlic clove, minced or puréed
- Salt and freshly ground pepper
- ¼cup extra virgin olive oil
- ½pound romano beans, trimmed and cut in 2-inch lengths
- 2 to 4tablespoons chopped fresh basil or parsley, or a combination
- 2ounces goat cheese, crumbed (optional)
Nutritional analysis per serving (6 servings)
233 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 8 grams protein; 439 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl combine the farro and tomatoes.
- Step 2
Whisk together the lemon juice, vinegar, mustard, garlic, salt, pepper, and olive oil. Toss with the farro and tomatoes and set aside.
- Step 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.
- Step 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.
Private Notes
Comments
I have been testing recipes for hearty picnic salads for years; finally, this is it! No romano beans available, so I used fresh green beans, and a mild Bulgarian feta. My husband and a 20-year old male guest loved this salad. No leftovers. Extremely embarrassing disclosure: I accidentally dropped 1/2 C. toasted pine nuts, meant for another dish, into the boiling water for the farro. So this became a farro and boiled pine nut salad. Thank you, All Things Considered, for the distraction.
I have made this twice since my first post, with toasted (not boiled!) pine nuts. I would suggest adding less than the recommended amount of dressing before tasting it. This salad also holds up very well in the refrigerator for several days: The beans do darken a bit, but the salad just gets better and better.
This has been the summer of Martha Rose Shulman's salads for our family and this was another winner. I soaked the farro overnight so they only needed a ten minute boil while I assembled the other ingredients. Loved the mustardy viniagrette with the farro. We added some roasted walnuts on top for crunch and called it a meal. Also used green beans and feta.
Yummy and filling! I added a can of rinsed beans to the tomatoes and farro for added protein. Will make again.
I must be gluten free & tried this recipe w a grain that’s new to me- Job’s tears. I didn’t think quinoa would work & wanted a different taste than brown rice. I had fresh tomatoes & Romano beans from the farmers market (thanks to Open Woods Farm in Grafton, NH). Other than the change in grain, I made the recipe as written & we liked it very much. I may make it again while produce is in season & will switch out the goat cheese w feta.
I love this salad! I think it would taste great with a little red onion. Personally I like it with the recommended amount of dressing, it kind of merges with the goat cheese if you stir it all up and it tastes great!