Fall Farro Lentil Salad
This fall farro lentil salad uses end of the summer sweet tomatoes, and stick to your bones, hearty lentils and farro. Satisfying, filling nutty but light at the same time. Eat it alone or with leafy greens, as a side or as a main dish!
  • CourseMain Dish, Sides
  • KeywordFall Farro Lentil Salad
Servings Prep Time
12-14 15 mins
Cook Time
30-45 minutes
Servings Prep Time
12-14 15 mins
Cook Time
30-45 minutes
  • 2 cups cooked farro
  • 2 cups cooked french lentils
  • 2cups diced tomatoes
  • 1 cup diced orange bell pepper
  • 1cup diced yellow bell pepper
  • 5minced scallions
  • 1 cup chopped parsley
  • 1/2cup chopped mint
  • 1cup diced cooked proscuitto
  • lemonzest from 2 lemons
  • 4tablespoons apple cider vinegar
  • 2tablespoons fresh lemon juice
  • 1teaspoon minced shallot
  • 2tablespoons dijon mustard
  • 1tablespoon honey
  • 2tablespoons water
  • 3/4cup extra virgin olive oil
  1. Cook the farro and lentils, drain and set aside. Cook the proscuitto in a small amount of oil and set aside (you can omit for vegetarian). Chop remaining ingredients. Toss all together, except for the proscuitto. Make dressing.
  2. Toss with some of the dressing. Top with proscuitto, lemon zest and serve over greens. Drizzle with lemon olive oil
Recipe Notes

Loving this end of summer/fall farro lentil salad using all of my goodies from the garden!  It can be served as a main dish, vegetarian or not over greens or as a side.  I sometimes toss it in my lunch salad also!  It is super easy to make and  you can switch out any grains or use different peppers, oils, herbs and just get creative!