Greek Farro Salad
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
All the flavors of a traditional Greek salad are mixed with nutty farro in this winning summer side.
Course:
Side Dish/Salad
Servings: 12 servings
Ingredients
- 3 cups farro 6 cups cooked
- 1 cup sweet bell yellow or orange pepper, diced
- 1 English seedless cucumber, diced (about 2 cups)
- 2/3 cup red onion finely diced
- 2 cups grape tomatoes quartered
- 1 tsp fresh oregano minced (or 1/2 tsp dry oregano)
- 1/3 cup parsley minced
- 1 Tbsp fresh mint minced
- 1/2 cup pitted Kalamata olives coarsely chopped
- 4 oz feta cheese crumbled
- Salt and pepper
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- Dressing
- 2 tsp dijon mustard
- 1 small clove garlic very finely minced
- 2 Tbsp fresh lemon juice
- 2 Tbsp red wine vinegar
- 2/3 cup extra virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
-
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.
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Combine all of the salad ingredients in a large bowl with the farro. Toss to combine.
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Whisk together the ingredients for the dressing and pour over the salad. Toss well, season with salt and pepper to taste, and serve.
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*Salad can be prepped one day ahead and stored in the refrigerator. Serve chilled or at room temperature.