4 Serves
50 Mins
7 g
18 g
20 g
Bring a large pot of water to a boil and cook the farro until tender, then drain and set aside to cool.
Ingredients, vitamins, and health benefits
Farro
Cucumber
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Vitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
188 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
153 mg / 1,250 mgPotassium
279 mg / 4,700 mgSodium
709 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
13 gAlcohol
0 g
Wash the cucumber, tomato, and onion, then use a chef's knife on a cutting board to chop them into uniform, bite-sized pieces.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper to create the dressing.
In a large mixing bowl, combine the cooked farro, chopped vegetables, and crumbled feta cheese.
Drizzle the prepared dressing over the salad and toss gently to ensure everything is evenly coated before serving.
Tomato
Onion
Extra Virgin Olive Oil
Red Wine Vinegar
Salt
Black Pepper
Feta Cheese
Vitamin A
52 µg / 900 µgVitamin C
11 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
188 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
40 mg / 420 mgPhosphorus
153 mg / 1,250 mgPotassium
279 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
5
g46
g1
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g