Description
This is a great alternative to a cold pasta salad as farro doesn’t get soggy and holds up to the dressing very well. Farro is an ancient Mediterranean grain, so I wanted to merge it with a Greek-style salad that’s perfect for summertime. This is great served with grilled lamb or chicken. Add black olives or fresh herbs to your liking!
Ingredients
- 1 ½ cups farro
- 4 cups chicken broth
- 1 teaspoon olive oil
- 1 teaspoon sea salt, or to taste
- ¼ cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon Greek seasoning
- 1 clove garlic, minced
- 1 cup seeded, diced tomato
- 1 cup seeded, diced cucumber
- 1 cup chopped red bell pepper
- ¾ cup thinly sliced red onion
- 1 cup crumbled feta cheese
- salt and ground black pepper to taste
Instructions
- Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch
- adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
- Bring liquid to a boil; reduce heat to medium and simmer
- uncovered
- stirring frequently
- until tender
- about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
- Drain farro
- rinse with cold water
- and set aside to cool completely
- about 15 minutes.
- Whisk 1/4 cup extra-virgin olive oil
- lemon juice
- Greek seasoning
- and garlic together in a large bowl. Stir in tomato
- cucumber
- red pepper
- red onion
- and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 3 hrs 5 mins
Servings: 6