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 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.
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.
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!