Mediterranean Farro Salad

Makes about 5 ¾ cups



1.5 cups dry farro

1 tablespoon + 1 teaspoon kosher salt

1 tablespoon extra virgin olive oil

½ teaspoon freshly ground black pepper

½ cup sliced Spanish olives

½ cup canned cannellini beans (rinsed and drained)

1 cup diced tomato

½ cup crumbled feta cheese

2 tablespoons chopped basil

5 tablespoons balsamic vinaigrette

Kosher Salt and freshly ground black pepper



Bring a large pot of water to a boil and add 1 tablespoon salt. Add Farro to water and cook according to package directions. Drain, transfer to a large bowl and season with extra virgin olive oil, additional teaspoon salt and pepper. Mix well and set aside to cool slightly. Once cool, add olives, beans, tomatoes, feta, basil and vinaigrette. Toss well to combine.


Nutrition info per ¾ cup serving:

Calories: 245

Total fat: 12 grams

Saturated fat: 2.5 grams

Carbohydrate: 31 grams

Cholesterol: 9 grams

Sodium: 405 milligrams

Protein: 7 grams

Fiber: 4 grams

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