Greek Farro Salad
This Greek Farro Salad is vibrant and nutrient-packed! Chewy farro meets fresh veggies and tangy feta in a zesty Mediterranean dressing.
Equipment
- Medium Saucepan
- Large Mixing Bowl
- Measuring cups and spoons
- Sharp chef’s knife
- Grater or microplane
- Whisk or fork
- Colander or Fine Mesh Strainer
Ingredients
Salad Ingredients
- 8 oz quick-cooking farro
- 3 cups baby kale chopped
- 2 cups heirloom tomatoes diced
- 2 cups English cucumber diced
- 1 cup red onion diced
- 0.5 cup kalamata olives chopped
- 0.5 cup fresh parsley chopped
- 6 oz fat-free crumbled feta cheese
Dressing Ingredients
- 4 teaspoons Dijon mustard
- 4 tablespoons balsamic vinegar
- 7 tablespoons extra virgin olive oil
- 1 clove garlic grated
- 1.5 teaspoons dried oregano
- salt & pepper to taste
Instructions
Greek Farro Salad: Step-by-Step Guide
- Begin by rinsing 8 ounces of quick-cooking farro under cold water. Transfer it to a medium saucepan and cover with about 3 cups of water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until tender but still chewy. Drain excess water and set aside to cool slightly.
- While the farro cooks, chop 3 cups of baby kale into bite-sized pieces. Dice 2 cups of heirloom tomatoes and 2 cups of English cucumber. Finely dice 1 cup of red onion, chop 1/2 cup of kalamata olives, and 1/2 cup of fresh parsley. Place all chopped vegetables into a large mixing bowl.
- In a small bowl, whisk together 4 teaspoons of Dijon mustard, 4 tablespoons of balsamic vinegar, 7 tablespoons of extra virgin olive oil, 1 grated garlic clove, 1 1/2 teaspoons of dried oregano, and salt and pepper to taste until smooth and well combined.
- Add the cooked farro to the bowl with the chopped vegetables. Crumble 6 ounces of fat-free feta cheese over the top. Pour the dressing over the salad and toss gently but thoroughly to combine.
- Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Serve cold or at room temperature.
Notes
- Quick-cooking farro saves time while maintaining great texture.
- For best flavor, refrigerate the salad before serving to let flavors meld.
- Substitute feta with plant-based cheese for a vegan option.
- Add grilled chicken or chickpeas for extra protein.
- Use spinach or arugula instead of kale for a milder green.