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Chopped Vegetable Farro Salad with Feta

Karen Tedesco
A flavorful fresh farro salad that’s as beautiful to look as it is to eat! This warm farro salad is packed with chopped Mediterranean vegetables and herbs, crumbled feta cheese, and tossed in a light lemony dressing. Ready within 35 minutes, enjoy the salad as a healthy whole grain alternative to pasta salad or asa light dinner salad.
5 from 12 votes
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Salad
Cuisine Mediterranean
Servings 4 servings
Calories 502 kcal

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 whole garlic clove bruised or smashed with a large knife
  • 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 cherry tomatoes quartered
  • 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 finely chopped parsley
  • 4 ounces (115 g) crumbled feta cheese (¾ cup)
  • A few handfuls of arugula or salad greens optional
US Customary - Metric

Instructions
 

Make the vinaigrette

  • Put all ingredients in a mason jar, cover and shake until combined. Alternatively, whisk all ingredients in a small bowl. Dressing will keep refrigerated 2-3 days.

Make the salad

  • Bring a medium pot (3-4 quarts) of water to a boil and add 1 tablespoon salt. Cook 20 minutes, or 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 the tomatoes, bell pepper, zucchini, red onion and parsley to the farro and stir together. Pour the dressing over (remove the garlic clove) and gently toss to coat in the dressing.
  • Taste and season with more salt, vinegar or lemon juice if needed. Sprinkle the cheese over the farro and serve.

Video

Notes

  • The farro can be cooked up to 3 days ahead. Bring it to room temperature before tossing with the chopped vegetables and dressing.
  • The dressed salad keeps 1-2 days in the refrigerator.
  • Mix in few handfuls of baby arugula or salad greens, if you like.

Nutrition

Serving: 1servingCalories: 502kcalCarbohydrates: 68gProtein: 14gFat: 21gSaturated Fat: 6gSodium: 630mgPotassium: 732mgFiber: 14gSugar: 5gVitamin A: 2526IUVitamin C: 90mgCalcium: 200mgIron: 4mg