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Photo of Summer vegetable and farro salad by WW

Summer vegetable and farro salad

3
Points® value
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
This fibre-rich salad combines fresh summer vegetables and farro with a creamy dill dressing. Out of season, use cooked frozen corn and halved grape tomatoes.

Ingredients

Uncooked hulled farro

¾ cup(s)

Table salt

¼ tsp(s), for cooking farro

Water

2 cup(s)

Cooked corn

2 ear(s), medium, kernels removed (about 250ml [1 cup])

Zucchini

¾ cup(s), diced

Plain fat free Greek yogurt

¼ cup(s)

Reduced calorie mayonnaise

¼ cup(s)

Fresh dill

¼ cup(s), fresh, chopped

Shallots

3 tbsp(s), minced

Apple cider vinegar

1 tbsp(s)

Table salt

½ tsp(s)

Black pepper

⅛ pinch(es), freshly ground

Plum tomato

2 medium, diced (or about 250ml [1 cup]

Instructions

  1. Combine farro, salt and water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until farro is tender, about 20 to 30 minutes (pearled/semi-pearled farro cooks in 20 to 30 minutes while whole farro cooks in 60 minutes - check your package carefully); drain well. Spoon farro into a serving bowl with corn and zucchini; mix well and allow farro to cool slightly.
  2. Meanwhile, in a medium bowl, combine yogourt, mayonnaise, dill, shallot, vinegar, salt and pepper. Add tomatoes to farro mixture and then drizzle with dressing; toss to coat. Cover and chill at least 30 minutes for flavours to blend. Yields about 250ml (1 cup) per serving.

Notes

This recipe can be made with many types of grains. Give brown rice, barley or wheat berries a try. Although we’ve added the corn and zucchini in their uncooked state, you can microwave them until tender or sauté them in a nonstick pan until lightly browned.

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