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Rainbow Farro Salad - Good Old Vegan

Salad

Rainbow Farro Salad

Rainbow Farro Salad with baby bells, multicolor tomatoes, olives and basil with the simplest vinaigrette.

Rainbow Farro Salad

Rainbow Farro Salad with baby bells, multicolor tomatoes, olives and basil with the simplest vinaigrette.

Course Salad, Side Dish

Cuisine Mediterranean-Inspired

Keyword Rainbow Farro Salad, Vegan Farro Salad

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Sara

Ingredients

2 cups farro cooked
1 cup cherry tomatoes halved
4 baby bell peppers chopped
10 calamatas pitted and chopped
1/4 bunch basil chopped
2 tablespoons olive oil
2 tablespoons white vinegar
1 cucumber chopped small
1 teaspoon maple syrup
1/2 lemon squeezed
1/4 teaspoon italian seasoning
1 pinch red pepper flakes
1/4 teaspoon salt
black pepper to taste

Instructions

Cook the farro according to package, rinse and drain
2 cups farro
Mix tomatoes, cucumber, olives, farro, bell peppers and basil in a large bowl.
2 cups farro, 1 cup cherry tomatoes, 10 calamatas, 1/4 bunch basil, 1 cucumber, 4 baby bell peppers
In a small bowl, mix oil, vinegar, maple syrup, lemon, salt, italian seasoning, red pepper and black pepper with a fork
2 tablespoons olive oil, 2 tablespoons white vinegar, 1 teaspoon maple syrup, 1/2 lemon, 1/4 teaspoon italian seasoning, 1 pinch red pepper flakes, 1/4 teaspoon salt, black pepper
Toss the farro salad well with the dressing.
Chill and eat within 3 days.