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Greek Farro Salad
 
Cooking time: 2 h. 15 min
Servings 6
This is a great alternative to a cold pasta salad, as farro doesn't get soggy and holds up to the dressing very well. Farro is an ancient Mediterranean grain, so I wanted to merge it with a Greek-style salad that's perfect for summertime. This is great served with the main course. Add black olives or fresh herbs to your liking!

Ingredients
servings

  • Farro
    1,5 cups
  • Chicken broth
    4 cups
  • Olive oil
    1 tsp.
  • Fresh lemon juice
    3 tbsp.
  • Greek seasoning
    3 tsp.
  • Seeded, diced tomato
    6 tbsp.
  • Seeded, diced cucumber
    6 tbsp.
  • Chopped red bell pepper
    6 tbsp.
  • Thinly sliced red onion
    12 tbsp.
  • Crumbled feta cheese
    6 tbsp.
  • Garlic
    cloves
  • Salt and ground black pepper
    to taste

Nutrition facts per serving

  • Calories

    347 kcal

  • Protein

    10.3 g

  • Fat

    17.3 g

  • Carbohydrates

    42.4 g

Method

  • Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and salt.

  • Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.

  • Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.

  • Whisk olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.

Bon Appetit!

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