Farro Salad

This farro salad is hearty and satisfying, with bright and bold Greek flavours to make it delicious. It might just be the perfect lunch!

Course Salads

Cuisine greek

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 366

Author Jessica Hylton

Ingredients

For the Salad:

¾ cup uncooked farro rinsed – 150g
3 cups water or vegetable broth 720ml
1 cup canned chickpeas drained and rinsed – 170g
1 cup cherry tomatoes halved – 170g
1 medium cucumber diced – 200g
1 small red bell pepper diced – 170g
¼ cup red onion thinly sliced – 40g
½ cup kalamata olives pitted and halved – 100g
¼ cup fresh parsley chopped – 15g
2 cups salad greens of your choice I used baby greens mix – 70g
½ cup vegan feta cheese crumbled – 75g

For the Dressing:

3 tablespoons extra virgin olive oil 45ml
2 tablespoons fresh lemon juice 30ml
1 teaspoon Dijon mustard 5g
1 garlic clove minced – 3g
½ teaspoon dried oregano 1g
Salt and pepper to taste

Instructions

Cook the Farro:

In a medium saucepan, bring the water or vegetable broth to a boil.
Add the rinsed farro and reduce heat to a simmer. Cover and cook for 20–25 minutes, or until tender but chewy.
Drain any excess water and let the farro cool to room temperature.

Prepare the Dressing:

In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, garlic, oregano, salt, and pepper.

Assemble the Salad:

In a large mixing bowl, combine the cooked and cooled farro, chickpeas, cherry tomatoes, cucumber, bell pepper, red onion, olives, parsley, salad greens and vegan feta.
Pour the dressing over the salad and toss gently until well-coated.
Refrigerate for 30 minutes to allow flavors to meld, or serve right away.

Notes

To store: Store leftover farro salad in an airtight container in the refrigerator for up to 3 days. With all the fresh ingredients, this is not a recipe that works well for freezing.

Nutrition

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