Grape & Tomato Farro Salad

Farro, an ancient Mediterranean grain prized for its nutty chew, anchors this bright lunch bowl. Sweet red grapes mingle with cherry tomatoes, herbs, feta, and lemony olive oil for a fresh, meal-prep-friendly salad.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 420 cal
• 14g protein
• 52g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 cup dry farro
• 2 cups, halved seedless red grapes
• 1½ cups, halved cherry tomatoes
• 1 cup, diced English cucumber
• ¼ cup, thinly sliced red onion
• ½ cup, torn fresh basil leaves
• ¼ cup, chopped fresh mint leaves
• ¾ cup, crumbled feta cheese
• ⅓ cup toasted pine nuts
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove, minced garlic
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

1. 1Rinse the farro under cool water, then combine it with water in a medium saucepan and bring to a boil over high heat.
2. 2Reduce heat to a gentle simmer, cover, and cook until the grains are tender with a pleasant chew, about 25 to 30 minutes.
3. 3Drain any excess liquid, spread the farro on a sheet pan, and let it cool to room temperature so it stays fluffy rather than gummy.
4. 4While the farro cools, whisk the olive oil, lemon juice, red wine vinegar, Dijon, minced garlic, salt, and pepper in a large mixing bowl until emulsified.
5. 5Add the cooled farro to the bowl and toss thoroughly so every grain is lightly coated.
6. 6Fold in the halved grapes, cherry tomatoes, diced cucumber, and sliced red onion, distributing the fruit and vegetables evenly.
7. 7Gently mix in the torn basil, chopped mint, and most of the crumbled feta, reserving a little cheese for the top.
8. 8Taste and adjust seasoning with an extra pinch of salt or squeeze of lemon if needed.
9. 9Divide into bowls or meal-prep containers, then finish each portion with the remaining feta and a sprinkle of toasted pine nuts.
10. 10Serve at cool room temperature or chilled; the salad holds well for next-day lunches.