Lunch: Farro Salad with Cherry Tomato, Onion, and Almonds Recipe | Myrecipes

Recipe by Tiffany Vickers Davis and Phillip Rhodes If you have any remaining ingredients--figs, lettuce--that you don't want to pack for the return trip, use them here as sides.

Ingredients

9 ounces uncooked pearled farro
1 1/2 cups sliced, halved cucumber (half moon)
1 1/2 cups quartered cherry tomatoes
1/2 cup vertically sliced red onion
1/2 cup chopped fresh flat-leaf parsley
1/4 cup Multipurpose Vinaigrette
1 tablespoon mascarpone cheese
1/4 cup lightly salted, smoked almonds, chopped

Instructions

Cook farro according to package directions, omitting salt; drain in a colander. Rinse with cold water for 30 seconds; drain. Cool to room temperature.
Combine cooked farro, cucumber, tomatoes, onion, and parsley in a large bowl.
Combine vinaigrette and mascarpone in a bowl, stirring with a whisk. Pour over farro mixture, tossing to combine. Top with almonds.

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