Make Ahead

Berry Farro Salad with a cilantro and mint dressing

by:
July 27, 2014
Author Notes

What do you do when you want both semi junk and Healthy rolled into one..You make this salad. I'm a sucker for Indian junk foods and my favorite has got to be the Bhel Puri. but plain puffed rice with just the veggies and none of the deep fried additions.. just does not cut it. The mouth feel textural factor is so crucial and using Farro was the perfect solution. —Panfusine

  • Makes 3-4 salad sized servings
Ingredients
  • Salad
  • 1 package pre cooked Farro (I used one pack from Trader Joe's)
  • 1 cup diced heirloom tomatoes
  • 1 cup diced kirby cucumbers
  • 1 cup diced Candy onions
  • 1/2 cup fresh blueberries
  • 1/2 cup fresh raspberries
  • Cilantro mint dressing
  • 1/3 cup Cilantro Mint chutney*
  • 1/4 cup EVOO
  • Juice of 1 lemon
  • 1 tablespoon Honey
  • a couple of cracks of black pepper
  • Salt to taste
In This Recipe
Directions
  1. * the recipe link for the cilantro mint chutney : https://food52.com/recipes/12414-basic-cilantro-mint-chutney
  2. In a small smoothie blender jar, combine all the ingredients for the dressing (except for the salt), pulse until the mixture has a smooth creamy consistency.
  3. Cook the Farro as per the instructions of the Package. Drain and combine with the diced tomatoes, cucumbers and Candy onions. Drizzle the dressing over the Farro and fold until the dressing coats the salad. Taste and adjust for seasoning. Toss in the Blueberries and raspberries just prior to serving. Serve chilled, or at room temperature.

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A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!