Mediterranean Farro Salad with Feta
Nutty farro, a colorful mix of crisp chopped Mediterranean vegetables, and crumbled feta in a zippy lemon-wine vinegar dressing. Serve warm or at room temperature — the flavors get even better as it sits.
Ingredients
Vinaigrette
- ¼ cup (60 ml) extra virgin olive oil
- 2 tablespoons (20 ml) wine vinegar (red or white)
- 1 tablespoon (15 ml) fresh lemon juice
- 1 grated or finely chopped whole garlic clove
- ½ teaspoon kosher salt
- ½ teaspoon crushed red chili pepper
- ½ teaspoon dried oregano or Italian herbs
Farro Salad
- 1 ½ cups (255 g) pearled farro
- Kosher salt
- 1 ½ cups quartered cherry tomatoes
- 1 cup chopped red, yellow or orange bell pepper (or a mix of colors) in ½-inch cubes
- 1 zucchini or 2 Persian cucumbers chopped into ½-inch cubes
- ½ red onion chopped into ½-inch cubes
- ½ cup chopped parsley
- 4 ounces (115 g) crumbled feta cheese (¾ cup)
- A few handfuls of arugula or salad greens optional
Instructions
Make the vinaigrette
- Add ¼ cup extra virgin olive oil, 2 tablespoons wine vinegar (red or white), 1 tablespoon fresh lemon juice, 1 grated or finely chopped whole garlic clove, ½ teaspoon kosher salt, ½ teaspoon crushed red chili pepper, and ½ teaspoon dried oregano or Italian herbs to a Mason jar, screw on the top and shake to mix. You can also just whisk the dressing in a small bowl. The vinaigrette dressing will keep 2-3 days in the refrigerator.
Make the salad
- Bring a medium pot (3-4 quarts) of water to a boil and add 1 tablespoon salt. Add 1 ½ cups pearled farro. Cook 15-20 minutes, until the grains are swelled and tender, with an "al dente" bite in the center. Drain the farro. Transfer to a large serving bowl and let the farro cool about 10 minutes.
- Add 1 ½ cups quartered cherry tomatoes, 1 cup chopped red, yellow or orange bell pepper (or a mix of colors), 1 zucchini or 2 Persian cucumbers chopped into ½-inch cubes, ½ red onion chopped into ½-inch cubes and ½ cup chopped parsley to the farro and stir together. Pour the dressing over and gently toss to coat in the dressing.
- Taste and season with more salt, vinegar or lemon juice if needed. Sprinkle 4 ounces crumbled feta cheese (¾ cup) over the farro salad and serve with your choice of salad greens.
Video
Notes
- Farro salad tastes best slightly warm or at room temperature.
- The dressed salad keeps 1-2 days in the refrigerator.
Nutrition
Calories: 502kcalCarbohydrates: 68gProtein: 14gFat: 21gSodium: 630mgFiber: 14gSugar: 5g
