Greek Farro Salad
August 18, 2017 By Cathy — 2 CommentsAll the flavors of a traditional Greek salad are mixed with nutty farro in this winning summer side.
Labor Day is right around the corner. Summer’s swan song and our last lazy weekend before September madness begins. Normally I’m a pretty organized person, a planner and a lover of routine, but for some reason I toss all of that aside around Labor Day. Instead of shopping for loose-leaf paper and pencils, scheduling haircuts and buying new sneakers for the boys, I cling to sunscreen and beach hair.
Instead of getting back on a normal sleeping schedule, we’re staying up too late and sleeping in. Eating breakfast at noon and dinner at nine. Easy meals, full of big flavors with little effort. Meals that celebrate the flavors of summer with vibrant fruit and vine-ripened vegetables.
This farro salad is the perfect dish to serve as summer winds down. It’s full of fresh herbs and vegetables, briny olives, and salty, tangy feta. It is an easy side that pairs well with grilled meat and seafood or makes a filling and satisfying vegetarian main course thanks to the protein-packed grain.
Now this recipe makes a ton, which was intentional because I made it with entertaining in mind. It can be served at room temperature or stored in the refrigerator and served cold. If you’re tasked with bringing a side or salad to a potluck, this is the dish. It travels well, is a definite crowd-pleaser and any leftovers make for a quick and healthy lunch the next day.
So let’s dig in our heals and hang on to the last days of unscheduled living, late nights and easy entertaining. And don’t worry, when September comes crashing in, I’ll have plenty of weeknight meals, lunchbox ideas and tailgating bites to share. But for now let’s stick to sunshine and sandals. Deal?
- 3 cups farro (6 cups cooked)
- 1 cup sweet bell (yellow or orange) pepper, diced
- 1 English (seedless) cucumber, diced (about 2 cups)
- ⅔ cup red onion, finely diced
- 2 cups grape tomatoes, quartered
- 1 tsp fresh oregano, minced (or ½ tsp dry oregano)
- ⅓ cup parsley, minced
- 1 Tbsp fresh mint, minced
- ½ cup pitted Kalamata olives, coarsely chopped
- 4 oz feta cheese, crumbled
- Salt and pepper
- Dressing
- 2 tsp dijon mustard
- 1 small clove garlic, very finely minced
- 2 Tbsp fresh lemon juice
- 2 Tbsp red wine vinegar
- ⅔ cup extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- Cook farro according to package instructions and drain well. Cool to room temperature.
- While the farro cooks and cools, prepare the rest of the salad.
- Combine all of the salad ingredients in a large bowl with the farro. Toss to combine.
- Whisk together the ingredients for the dressing and pour over the salad. Toss well, season with salt and pepper to taste, and serve.
- *Salad can be prepped one day ahead and stored in the refrigerator. Serve chilled or at room temperature.
What a gorgeous salad Cathy! I’m with you…hanging on to summer tight!! xox
With both hands Rebecca!