Garden Vegetable & Herb Farro Salad Tarifi

Malzemeler

• 1 Pound Farro, 2 Medium Zucchini, Diced, 2 Medium Cucumbers, Diced, 1 Summer Squash, Diced, 3 Cups Halved Cherry Tomatoes, 3/4 Cup Fresh Parsley Leaves, Coarsely Chopped, 1/3 Cup Chopped Fresh Basil, 1/3 Cup Chopped Fresh Mint Leaves, 2 Cups Canned Chickpeas, Drained, 4 Tablespoons Red Wine Vinegar, 1/2 Cup Extra Virgin Olive Oil, Salt & Pepper to Taste

Hazırlanışı

1. Place the farro in a pot covered by at least two inches of water and bring to a boil. Cook for 25 to 30 minutes or until the farro is just tender to the bite. Drain the farro, cool to room temperature and place in a large bowl. Drain the chickpeas and add to the farro along with the diced vegetables and fresh herbs. In a small bowl, mix together the vinegar, olive oil, salt and pepper. Pour the dressing over the salad and toss to mix well. Taste and adjust seasonings as needed.

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