top of page
PNG Transparent.png

Farro Salad with Tomato & Herbs

55 minutes

Makes 6 Servings

Dairy Free, Low Glycemic

Aug. Farro-Salad-Recipe.jpg


  • 1/8 fl oz Bone Broth ((beef or chicken))

  • 1/2 cup Farro

  • 2 tsps Sea Salt

  • 2 cups Diced Tomatoes

  • 1 tbsp Chives

  • 1/2 Sweet Onion

  • 1/4 cup Dried Parsley ((chopped))

  • 2 Garlic bulbs

  • 2 tbsps Balsamic Vinegar

  • 1 tsp Black Pepper

  • 1/4 cup Extra Virgin Olive Oil


1) Combine the bone broth and farro in a medium saucepan. Add 2 teaspoons of salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the Farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool. Add the tomatoes, onion, chives, and parsley to the Farro, and toss to combine. In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat. The salad can be refrigerated overnight. Bring to room temperature before serving.


Perfect on top a salad or a dinner side dish. Enjoy!

Nutritional Information per serving:

Calories 173

Fat 9g

Carbs 17g

Sugar 5 g

Fiber 2g

Protein 4 g

Explore my customized recipe guides! I've done the work to create balanced meals for managing diabetes with low-glycemic, high fiber, and quality protein. See the difference – check them out now!

Health and Blood Sugar Benefits of Farro

Farro is a fantastic complex carb option that's tasty and ideal for diabetics. Packed with fiber and protein, it has a low glycemic index, which means it won't cause rapid spikes in blood sugar. Including farro in your diet can help manage type 1 diabetes by boosting insulin sensitivity and stabilizing blood sugar levels after meals.


Discover 7 Unexpected Health Perks of Farro:


1) High in Fiber

2) Improves Immunity and Heart Health

3) Good Source of Protein

4) High in B Vitamins

5) Good Source of Antioxidants

6) Provides Iron, Magnesium and Zinc (all are common mineral deficiencies)

7) Once prepared, refrigerated, and cooled, it becomes a resistant starch.

bottom of page