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
Equipment
Ingredients
Salad:
- 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
Dressing:
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons salt
- 1 teaspoon fresh oregano minced
- 1 teaspoon honey
- 1/4 teaspoon garlic powder
- 1/2 teaspoon pepper freshly ground
- 3 tablespoons olive oil
Instructions
- Combine 1 cup farro and 2 cups 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 (1 large cucumber, 1/2 red bell pepper, 1/2 small red onion, 1/2 cup greek olives, 1/2 cup feta cheese, 1/4 cup fresh Italian parsley) in large bowl. Toss to combine.
- To make dressing, combine all ingredients (2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 2 teaspoons salt, 1 teaspoon fresh oregano, 1 teaspoon honey, 1/4 teaspoon garlic powder, 1/2 teaspoon pepper) except for the olive oil in medium sized bowl. Whisk well to combine. While whisking vigorously, slowly pour steady stream of 3 tablespoons 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.
Nutrition
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