Greek Farro Salad
Greek Farro Salad is a fresh, colorful, and wholesome Mediterranean-inspired dish made with chewy farro, crisp vegetables, olives, feta cheese, and a bright lemon dressing. It is perfect for lunch, dinner, meal prep, picnics, and potlucks, offering a healthy and satisfying balance of flavor and texture.
Ingredients
For the Salad
• 1 cup farro
• 3 cups water
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, chopped
• 1 small red onion, finely diced
• 1 bell pepper, diced
• 1/2 cup Kalamata olives, sliced
• 1/2 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped (optional)
For the Dressing
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• Salt to taste
• Black pepper to taste
Instructions
1. Prepare the Farro- Rinse the farro well, cook it until tender and chewy, then drain and let it cool completely.
2. Prepare the Vegetables: Chop the cucumber, halve the tomatoes, dice the onion and bell pepper, and slice the olives.
3. Make the Dressing: Whisk olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper until well combined.
4. Assemble the Salad: Mix the cooled farro with the vegetables, olives, feta, and herbs in a large bowl.
5. Add the Dressing: Pour the dressing over the salad and toss gently until everything is evenly coated.
6. Chill and Serve: Refrigerate briefly before serving for the best flavor and freshness.
Notes
- Cool the farro fully: Warm farro can soften the vegetables and affect the crisp texture.
- Use fresh vegetables: Fresh, crisp vegetables give the best flavor and crunch.
- Add feta last: Sprinkle feta just before serving to keep it creamy.
- Adjust dressing to taste: Add more lemon juice for extra brightness if preferred.
- Great for meal prep: This salad remains fresh for several days when refrigerated.
- Serve chilled: This salad tastes best when enjoyed cold or slightly chilled.