Mediterranean Farro Salad
Mediterranean Farro Salad with a homemade lemony vinaigrette, Greek olives, vegetables, and feta cheese is a flavorful and healthy side dish recipe.
Servings: 8 servings
- 2 cups chicken broth
- 1 cup farro uncooked, rinsed, and drained
- 1 large cucumber seeds removed, diced
- 1/2 red bell pepper seeds and stem removed, diced
- 1/2 small red onion diced
- 1/2 cup greek olives
- 1/2 cup feta cheese crumbled
- 1/4 cup fresh Italian parsley minced
Combine farro and chicken broth in a medium sized saucepan. Bring to a boil, then reduce heat to the lowest amount while still maintaining a simmer, and cover. Continue cooking until the farro is tender and all of the liquid is gone. Remove from heat and allow farro to fully cool.
Combine farro with all remaining salad ingredients in large bowl. Toss to combine.
To make dressing, combine all ingredients except for the olive oil in medium sized bowl. Whisk well to combine. While whisking vigorously, slowly pour steady stream of olive oil into salad until all of it has been added. Continue to whisk until the dressing has emulsified. Add to salad and toss.
Serve immediately or refrigerate if making ahead.
Calories: 189kcal | Carbohydrates: 23g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1037mg | Potassium: 206mg | Fiber: 4g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 19.2mg | Calcium: 74mg | Iron: 1.2mg