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.
Serves:
Ingredients
For Salad:
- 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
- ¼tspsalt
For Dressing:
- ⅓cupolive oil
- 2tbspfresh lemon juice
- 2tsphoney
- 2garlic clovespressed
- ½tspdried oregano
- ½tspsalt
- ¼tspred pepper flakes
- freshly ground black pepperto taste
Instructions
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In a medium saucepan, combine the rinsed farro with at least three cups water.
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Bring the water to a boil, then reduce heat to a gentle simmer.
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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.
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Drain off the excess water, then return the farro to the pot.
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Stir in ¼ teaspoon of salt and a little splash of the dressing.
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Set aside for just a few minutes to cool.
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In a large serving bowl, combine the arugula, chickpeas, cucumber, peppers, olives and parsley. Set aside.
Dressing:
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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.
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Add the warm farro to the serving bowl, then drizzle in the remaining dressing.
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Toss to combine.
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Add the feta, toss again, and season to taste with additional salt and pepper.
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Serve, and enjoy!
Nutrition
- 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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