How To Make Farro Salad with Feta, Cucumbers and Sun-dried Tomatoes
Classic Mediterranean flavors abound in this farro salad recipe. You have cucumbers, feta, mint, and lemon juice in one light and fresh dish.
Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes
Serves:
Ingredients
- 1cuppearled farro,uncooked
- 2tbspred onion,minced
- ¼cupsun-dried tomatoes,minced
- ¼cupfeta,freshly grated
- ⅔cupcucumber,finely chopped, seeds removed
- ¼cupbell pepper,finely chopped
- 1tbspfresh lemon kuice
- 1tbspolive oil
- 1tbspmint,or parsley, finely chopped
- kosher salt and fresh cracked pepper,to taste
Instructions
-
Cook farro in salted water according to package directions for about 15 to 20 minutes, until al dente.
-
Drain and let cool.
-
Combine with remaining ingredients and toss well. Serve chilled or room temperature.
Nutrition
- Calories: 220.12kcal
- Fat: 6.61g
- Saturated Fat: 2.08g
- Monounsaturated Fat: 3.11g
- Polyunsaturated Fat: 1.02g
- Carbohydrates: 35.07g
- Fiber: 5.70g
- Sugar: 5.60g
- Protein: 8.52g
- Cholesterol: 8.34mg
- Sodium: 223.94mg
- Calcium: 71.34mg
- Potassium: 357.67mg
- Iron: 2.64mg
- Vitamin A: 31.69µg
- Vitamin C: 16.02mg
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