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Epicurious
Bon Appétit

Farro and Cucumber Salad

By Chris MoroccoPhotography by Hirsheimer Hamilton
Image may contain Plant Food Salad Produce and Vegetable

Recipe information

  • Total Time

    50 minutes

  • Yield

    4 Servings

Ingredients

1 cup farro
Kosher salt
2 cups 1-inch pieces pumpernickel bread
5 tablespoons olive oil, divided
Freshly ground black pepper
1 teaspoon caraway seeds
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
3 small or 1 large cucumber, cut into 1-inch pieces
4 baby red or yellow beets, very thinly sliced
1/4 cup dill sprigs
1/4 cup fresh flat-leaf parsley leaves

Preparation

  1. Step 1

    Cook farro in a medium pot of boiling salted water until tender but still al dente, 30–40 minutes. Drain and let cool.

    Step 2

    Meanwhile, preheat oven to 400°. Toss bread with 2 tablespoons oil on a rimmed baking sheet, squeezing bread to help it absorb oil; season with salt and pepper. Toast until crisp but not hard, 10–15 minutes. Let cool.

    Step 3

    Toast caraway seeds in a dry small skillet over medium heat, tossing, until fragrant, about 1 minute. Coarsely chop caraway seeds. Whisk vinegar, mustard, honey, and chopped caraway seeds in a small bowl. Gradually whisk in remaining 3 tablespoons oil; season vinaigrette with salt and pepper.

    Step 4

    Toss cucumbers, beets, dill, parsley, farro, croutons, and dressing in a large bowl; season with salt and pepper.

    Step 5

    DO AHEAD: Farro can be cooked 3 days ahead. Vinaigrette can be made 1 day ahead. Cover separately and chill.

Nutrition Per Serving

4 servings
1 serving contains: Calories (kcal) 340 Fat (g) 19 Saturated Fat (g) 2.5 Cholesterol (mg) 0 Carbohydrates (g) 45 Dietary Fiber (g) 8 Total Sugars (g) 7 Protein (g) 7 Sodium (mg) 330
TagsSaladFarroRice & GrainsCucumberVegetableBeetRoot VegetableSpringSummerEasyWeeknight MealsSideVegetarianDairy FreeVeganDinnerBon Appétit
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