Greek Farro Salad

Greek Farro Salad 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

Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 35 mins

    TOTAL : 2 hrs 15 mins

    SERVING : 6

    YIELD : 8 cups

  • 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.

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  • 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.

  • Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.

  • 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.

Per Serving: 347 calories; protein 10.3g; carbohydrates 42.4g; fat 17.3g; cholesterol 25.6mg; sodium 1480.4mg. 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.