Ingredients
Scale
- 1 cup semi-pearled farro
- 1 cup shelled edamame (frozen)
- 1 small cucumber, diced (about 1/2 cup)
- 1/4 cup fresh parsley, finely chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Rinse the farro under cold water. Cook the farro according to package directions in salted boiling water (typically 25-30 minutes) until tender yet still slightly chewy. Drain excess water and spread the farro on a baking sheet to cool slightly.
- Step 2: Prepare the edamame by boiling the frozen kernels in water for 3-4 minutes until bright green and tender. Drain immediately and rinse the edamame with cold water to halt the cooking process and maintain its color.
- Step 3: While the farro cools, prepare the simple dressing. In a small bowl, whisk together the olive oil, fresh lemon juice, kosher salt, and black pepper until the dressing is well combined and slightly thickened.
- Step 4: In a large mixing bowl, combine the cooled farro, the blanched edamame, the diced cucumber, and the chopped fresh parsley.
- Step 5: Pour the prepared dressing over the farro and vegetable mixture. Toss gently with a large spoon or spatula until all ingredients are evenly coated.
- Step 6: Taste the salad and adjust seasonings (salt, pepper, or lemon juice) as needed. For optimal flavor, cover the salad and refrigerate for at least 30 minutes before serving.
Notes
- Store leftovers tightly sealed in the refrigerator for up to 3 days; if preparing ahead of time, hold back the diced cucumber and add it right before serving to maintain its crispness.
- Do not reheat this cold salad; if it is too chilled directly from the fridge, allow it to sit at room temperature for 10 to 15 minutes before serving to let the dressing flavors bloom.
- Serve this vibrant salad as a satisfying, light lunch on its own, or pair it alongside grilled salmon, roasted chicken, or simple pan-seared halloumi cheese for dinner.
- For maximum flavor absorption, toss the drained farro with half of the lemon-oil dressing while the grain is still slightly warm; the kernels will soak up the seasoning as they cool down.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American