How To Make Greek Farro Salad
Try making this delectable farro salad for lunch today! It’s loaded with robust Greek flavors, and paired amazingly with a sweet and tangy dressing.
- 1cupdried farrorinsed
- 5cupsarugulalightly packed
- 1½cupchickpeascooked, or 1 can, rinsed and drained
- 1large cucumberseeded and chopped
- 1cuproasted red bell pepperchopped
- 20kalamata olivessliced into thin rounds
- ½cupfeta cheesecrumbled
- ½cupflat-leaf parsleychopped
- ⅓cupolive oil
- 2tbspfresh lemon juice
- 2garlic clovespressed
- ½tspdried oregano
- ¼tspred pepper flakes
- freshly ground black pepperto taste
In a medium saucepan, combine the rinsed farro with at least three cups water.
Bring the water to a boil, then reduce heat to a gentle simmer.
Cook, stirring occasionally, until the farro is tender to the bite but still chewy. Pearled farro will take 15 minutes, and unprocessed farro will take 25 to 40 minutes.
Drain off the excess water, then return the farro to the pot.
Stir in ¼ teaspoon of salt and a little splash of the dressing.
Set aside for just a few minutes to cool.
In a large serving bowl, combine the arugula, chickpeas, cucumber, peppers, olives and parsley. Set aside.
In a liquid measuring cup or small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper, until emulsified.
Add the warm farro to the serving bowl, then drizzle in the remaining dressing.
Toss to combine.
Add the feta, toss again, and season to taste with additional salt and pepper.
Serve, and enjoy!
- Calories: 704.83kcal
- Fat: 29.73g
- Saturated Fat: 6.23g
- Monounsaturated Fat: 16.54g
- Polyunsaturated Fat: 4.91g
- Carbohydrates: 90.57g
- Fiber: 16.12g
- Sugar: 18.21g
- Protein: 26.41g
- Cholesterol: 16.69mg
- Sodium: 759.41mg
- Calcium: 236.63mg
- Potassium: 1052.10mg
- Iron: 7.30mg
- Vitamin A: 144.60µg
- Vitamin C: 80.14mg
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