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
Directions
Step 1
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.
Step 2
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.
Step 3
Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
Step 4
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.
Cook’s Notes:
Farro may be whole-grain, or pearled (perlato) with part or all of the outer coating removed. For more specific cooking times, see package directions.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 347 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat5g | 26% |
Cholesterol26mg | 9% |
Sodium1480mg | 64% |
Total Carbohydrate42g | 15% |
Dietary Fiber2g | 5% |
Total Sugars5g | |
Protein10g | |
Vitamin C41mg | 207% |
Calcium148mg | 11% |
Iron6mg | 33% |
Potassium441mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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