Made with a hefty amount of nutritious and wholesome ingredients, this Colorful Farro Salad is delicious! Nothing is more refreshing and nutritious than a big grain salad – you have your grain, your vegetables, and your protein from the beans all in one bowl.
First, make the dressing: Whisk together the oil, lemon juice, salt, pepper, and basil; Set aside.
Bring veg broth to a boil, add Farro. Boil, without stirring, until liquid is absorbed, about 20 to 25 minutes. Using a fine-mesh strainer, strain off any liquid that may remain and place it in a large bowl. Pour the dressing over the Farro while still hot and mix thoroughly.
Add remaining ingredients and toss well. Refrigerate a couple of hours before serving.
Keep an eye on your Farro while it cooks; if you think you need to cook it for a few more minutes, add a little more vegetable broth.
The grains are cooked once they are chewy but should still have a bite into it. If it has cooked before the liquid evaporates, make sure to drain it first to not make the salad watery.
Keep some of the salad dressing for later. If the farro salad becomes too dry after being refrigerated, add the remaining dressing to moisten it.
Toasting faro before cooking it deepens its flavor and gives it a richer taste. So if you have time, go for it!