Farro salad


250 ml (1 cup) raw farro

1 pint grape tomatoes, cut in halves

120g (½ cup) bocconcini cheese “pearls” size or cut in quarters

20 pitted Kalamata olives, cut in halves

4 fresh basil leaves, chopped

12 chive stems, chopped

30 ml (2 tablespoons) first cold pressed extra virgin olive oil

10 ml (2 teaspoons) balsamic vinegar

15 ml (1 tablespoon) lemon zest

Salt (pinch)

Pepper (pinch)


Prepare the farro. While cooking, mix the rest of the ingredients in a large bowl. Place the salad aside. When the farro is cooked, leave to cool at room temperature. Add to the salad and serve.

Equivalences For 1 portion

1 Grain Product, 1 Protein, 2 Fats

0 views0 comments

Recent Posts

See All

Jardins Dorval Medical Clinic

342 ave Dorval, suite 204

Dorval QC

H9S 3H8

ProSanté center

3700 boul. des Sources, suite 207


H9B 1Z9 

Marie-Maxime Bergeron RD
Registered Dietitian

Tel: 514-824-1100

  • White Facebook Icon
  • White Twitter Icon
  • White Pinterest Icon
  • White Instagram Icon

© 2023 by Alison Knight. Proudly created with Wix.com