Mediterranean Farro Salad
Mediterranean Farro Salad has great texture, bold flavors, and beautiful colors. It combines the chewy farro with fresh vegetables and tang from the olives and feta. The Greek Vinaigrette tops it off with just enough bright acidity to pull everything together.
Ingredients
Salad
- 1 cup uncooked farro, rinsed and drained
- 3 cups chicken or vegetable stock
- 1 cucumber, seeded and diced
- ⅔ cup red bell pepper, seeded and diced
- ½ cup kalamata olives, pitted and halved
- ½ cup cherry tomatoes, halved
- ½ red onion, diced
- ¼ cup fresh parsley, roughly chopped
- ½ cup feta cheese, crumbled
Greek Vinaigrette
- 3 tbsp olive oil
- 1 tbsp freshly-squeezed lemon juice
- 1 tbsp red wine vinegar
- ¼ tsp dried oregano
- ¼ tsp garlic powder
- salt and pepper to taste
Instructions
- Stir together stock and farro in a medium saucepan, cook according to package instructions until just tender, about 30-45 minutes. Remove from heat and drain off any extra stock. Let farro cool for at least 10 minutes.
- While farro is cooking, whisk together vinaigrette ingredients until combined. Set aside.
- Transfer farro to a large mixing bowl, add in remaining salad ingredients and vinaigrette. Toss to combine. Top with feta for service.
- Serve immediately or cover and refrigerate for up to 2 days.