Farro with Cherry Tomatoes, Spinach and Shaved Parmesan
Farro with cherry tomatoes, spinach and shaved parmesan. A filling and satisfying salad featuring nutty, chewy farro.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 minutes
- Yield: 2 to 4 1x
Ingredients
Scale
- 1 1/2 cups of uncooked farro – I used Trader Joe’s 10 minute farro
- 1 veggie bouillon cube.
- 1 1/2 cups of cherry tomatoes – sliced in half
- 4 cups of baby spinach – roughly chopped
- 1/2 cup of walnut pieces
- 1/3 to 1/2 cup of shaved parmesan
- 2 tbs minced red onion
- 3 tbs olive oil
- 1 tbs red wine vinegar
- 1 garlic clove – minced or put through a garlic press
- 8 twists of black pepper from a pepper mill
- pinch of salt
Instructions
- Cook farro as per package instructions. Add one veggie bouillon cube to the water.
- Slice cherry tomatoes in half and add to a large salad bowl.
- Roughly chop freshly washed spinach and add to the salad bowl.
- Mince red onion and add to the salad bowl.
- Add walnuts to the salad bowl.
- Using a vegetable peeler, shave thin slices of parmesan cheese and set aside.
- For vinaigrette, whisk together olive oil, red wine vinegar, minced garlic, black pepper and salt.
- When farro is ready, drain, rinse under cool water and allow to drain thoroughly.
- Add farro to the salad bowl with other ingredients and toss with dressing. Add parmesan and gently toss to combine.