Cucumber-Dill Farro Salad
Tomato-Caper Salad
Ingredients
- 2 cups uncooked semi-pearled farro
- 2 seedless cucumbers
- 2 (15-oz) cans cannellini beans, drained and rinsed
- 1 cup thinly sliced red onion
- ¼ cup pine nuts, toasted
- ¼ cup extra virgin olive oil
- 1 cup chopped fresh dill
- 2 Tbsp white balsamic vinegar
- 1 tsp lemon zest
- ½ tsp salt
- ½ tsp pepper
Instructions
- Cook farro according to package directions.
- Bring to a boil; reduce heat, and simmer 12 to 15 minutes or until tender and water is mostly absorbed.
- Drain; place farro in a bowl.
- Meanwhile, use a sharp vegetable peeler or a mandoline slicer to slice cucumbers lengthwise into thin ribbons.
- Combine farro, cucumbers, beans, onion, and nuts in a large bowl.
- Whisk together oil, dill, balsamic vinegar, lemon zest, salt and pepper. Drizzle dressing over salad; toss to coat.
Side Dish Ingredients
- 3 Tbsp red wine vinegar
- 3 Tbsp extra virgin olive oil
- 2 tsp capers
- 3 tomatoes, each cut into 8 wedges
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Whisk together vinegar and oil in a bowl; stir in capers.
- Add tomatoes; toss gently.
- Sprinkle with salt and pepper.
Vegetarian Meal Plan
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