Join NOW! Log In!   ▼

Forgot Password?


Login Using Facebook

If you have already created a Smart Living Network account and your email, first name, last name does not match your facebook information a new account will be created and your previous points will not be available on your new account.


Sue's Far Out Farro Salad
By Serves 6

Farro one of the first grains known to man. A primitive Wheat variety that retains its outer shell. Eaten primarily in Italy its now making its way onto American tables.

Prep Time: 10m
Cook Time: 30m

1 2 3 4 5



  1. cup plus 2 tablespoons extra-virgin olive oil
  2. 1 small yellow onion, quartered
  3. 1 small carrot, halved
  4. 1 celery rib, halved
  5. ¾ lb farro (1 3/4 cups)
  6. 5 cups water or vegetable stock
  7. 1 × Kosher salt
  8. 3 Tablespoons red wine vinegar
  9. 1 × Freshly ground pepper
  10. 1 × 0.25 cup crumbled goat cheese (Make it vegan and omit the cheese)
  11. ½ small red onion, thinly sliced
  12. 1 small seedless cucumber, halved lengthwise and thinly sliced crosswise
  13. 1 pint grape tomatoes, halved
  14. 2 cups baby spinach leaves

You may also need:

A Pot, Bowl, Spoon, Whisk

Laura Hogg says:
For vegans wanting that cheesy flavor, swap the goat cheese for nutritional yeast!
1 note here


In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot and celery, cover and cook over moderately low heat until barely softened, about 5 minutes. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat until the farro is barely tender, about 10 minutes; season with salt. Cover and simmer until the farro is al dente, about 10 minutes longer. Drain the farro and discard the onion, carrot and celery. Let cool completely. In a large bowl, whisk the remaining 1/3 cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes, spinach and basil, season with salt and pepper and serve.

All recipes, notes, or comments contained within the Recipes section of the Smart Living Network are the views or opinions of individual users and do not reflect, in any way, the views or opinions of HelloLife LLC.


Julie Beebe from SLN says:
Tasted good but for those of us who have texture sensitivities it may take some getting used to.

You must be logged in to comment or leave notes on this recipe!

Subscribe to the Healthy Appetite Newsletter

Site Feedback