Greek Farro Salad

Recipe from Topfood

9706 views

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!

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

Calories

347 kcal
Protein

10.3 g
Fat

17.3 g
Carbohydrates

42.4 g

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.