This Summer Farro + Pesto Salad has become a fast favorite in my house.
I just love how it highlights some of the veggies pouring out of my garden right now and it could not be any easier to make. It’s one of those no-brainer recipes that you will find yourself turing to over and over again.
If you are not familiar with farro, I am happy to introduce you.
Farro is an ancient grain that comes from a strain of wheat called Emmer Wheat and is said to be the great-grandmother of grains.
It falls somewhere between wheat berries and barley as far as taste and texture and could easily be used in place of brown rice (although farro has gluten and brown rice does not).
If you don’t have any farro on hand, this recipe would work with just about any grain have. It’s a super flexible recipe, so make it work for you.
*Note: These cookies are the second recipe shared in my Whole Grain Summer Recipe series below. The recipe start at 5:15 (if you want to jump ahead).
*Thank you to Bob’s Red Mill for partnering with me on my Whole Grain Summer Recipe series. If you want to try farro, Bob’s is offering 20% off all of their products to everyone in the C&D Community!
Simply click HERE and use code: CLEAN20 to save 20% off on TONS of delicious, nutritious ingredients! *EXPIRES 8/31/18
- 1 cup COOKED farro or any leftover grain you have on hand
- 1 cup chopped cucumbers
- 1 cup chopped tomatoes
- 1/4 cup diced red onion
- 2 tablespoons pesto you can make it fresh or use store bought
- Salt and pepper to taste
- Combine all of the ingredients in a large bowl and gently stir until everything is coated with the pesto. Adjust seasoning, serve and enjoy!