Rainbow Farro Salad

Salad

This rainbow farro salad is put together in very little time and even though the preparation is simple in nature, the flavor is far from ordinary. Boring or ordinary salads are absolute a thing from the past. Think about it, there are so many combinations of flavors, textures, colors, aromas of vegetables, fruits, grains, cheese, meats and dressings, why would we ever eat boring salads again.

By Marinka
June 24, 2023

Eating the colors of the rainbow is healthy and this salad will get you on your way. The colors it represents are green, red, orange, yellow. This rainbow farro salad also contains protein in the form of cheese and fiber in the form of farro. It goes without saying that a variety of flavors and textures is present as well.

Key Ingredients in This Recipe

ingredients rainbow farro salad

You’ll find the complete list of ingredients and exact quantities in the recipe below.

  • Red – tomatoes
  • Yellow – bell peppers
  • Orange – bell peppers
  • Green – cucumber
  • Green – parsley
  • Brown – farro
  • White – feta cheese

When we eat the rainbow colors, we add phytonutrients to our diet. Phytonutrients are found in plants and fruits. So, by making colorful salads you basically help yourself become stronger. It’s not about getting all the colors in one meal, just in one day would be perfect.

How to Make Rainbow Farro Salad

  • Step 1 – Cook the farro according to the directions on the packaging. Then rinse and cool.
  • Step 2 – Cut the tomatoes in half or in quarters. Cut the bell pepper in cubes or small strips. Peel the cucumber and cut it into cubes.
  • Step 3 – Chop the parsley and crumble the feta.
  • Step 4 – Make the dressing by mixing all ingredients.
  • Step 5 – Once the farro is cooled, add all vegetables/fruits. Mix and add the dressing and mix again.

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Alternatives

  • Red – bell pepper, cherry, hot pepper, red grapefruit, radish, strawberry, red apple, pomegranate
  • Yellow – lemon, mango, banana, pineapple, passion fruit, ginger, corn
  • Orange – apricot, sweet potato, pumpkin, orange, persimmons
  • Green – avocado, zucchini, lettuce, spinach, broccoli, chard, peas, asparagus, herbs, sprouts,
  • Purple/blue – blueberry, beet, eggplant, blackberry, plum, red cabbage

This list of just an example of the varieties you’ll have to make a healthy salad, to emphasize that creating a healthy salad should not be too difficult.

Instead of feta in this Rainbow Farro Salad, you can use goat cheese, blue cheese, halloumi, cheddar or cheese curds instead. Alternative fiber rich grains are: bulgur wheat, barley, brown rice, steel-cut oats, quinoa and freekeh.

Other Farro Recipes to Try

Enjoy this salad and let me know what you think.

Rainbow Farro Salad
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Rainbow Farro Salad

Author: Marinka
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Course: Salad
Cuisine: American
Diet: Egg-free, Nut-free, Vegetarian
Servings: 2 persons
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Ingredients
 

Salad

  • 1/2 cup farro
  • 1 cup small tomatoes
  • 1/2 bell pepper, yellow and orange
  • 1/2 cucumber
  • 4 ounces feta cheese
  • parsley

Dressing

  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon maple syrup
  • lemon juice, squeezed from 1/4 lemon
  • salt & pepper

Instructions
 

  • Cook the farro according to the directions on the packaging. Then rinse and cool.
  • Cut the tomatoes in half or in quarters.
  • Cut the bell pepper in cubes or small strips.
  • Peel the cucumber. (NOTE 1) and cut it into cubes.
  • Chop the parsley and crumble the feta.
  • Make the dressing by mixing all ingredients.
  • Once the farro is cooled, add all vegetables/fruits. Mix and add the dressing and mix again.

Notes

  1. A cucumber does not need to be peeled. It is totally find to eat it with peel on. Or you may want to add some color by alternate cutting the peel off, using the vegetable peeler and run it top to bottom. Skip half an inch and then cut a peel of again. Leaving you with a ‘zebra’ skin on/off look.

Nutrition

Calories: 424kcal | Carbohydrates: 49g | Protein: 14g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Sodium: 663mg | Fiber: 9g | Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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