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Farro and chayote squash salad

Prep Time20 minutes
Total Time20 minutes
Servings: 4 people


  • 2 cups cooked farro
  • 1 chayote squash
  • 1 cup cherry tomatoes of various colors
  • 1/4 small red cabbage
  • 1/3 cup vegetable oil
  • 1 tbsp + 1 1/4 tsp white wine vinegar
  • 2 tbsp fresh parsley, stems removed
  • 1 tsp fresh oregano, stems removed
  • 1/2 cup grated parmesan of grana padano cheese (optional)
  • Salt and freshly ground black pepper to taste


  • Grate the chayote and red cabbage, chop the fresh parsley and oregano, and halve the cherry tomatoes.
  • In a separate small bowl, make a simple vinaigrette with oil, vinegar, parsley, oregano, and salt and pepper to taste.
  • Put the farro and all the prepared veggies in a large bowl, and pour the vinaigrette on top. Mix until well combined, and taste for salt and pepper. Let the salad chill in the fridge until serving time.
  • Enjoy!