Mediterranean Farro Salad
Mediterranean Farro Salad. A healthy vegetarian grain-based salad. Easily vegan. The perfect side dish or light lunch.
Equipment
Ingredients
- 1 cup dry farro
- 2 bell peppers, of any color, chopped
- 1/2 cup jarred artichoke hearts
- 1/3 cup halved black or kalamata olives
- 1 large cucumber, seeded and finely diced
- 2/3 cup finely diced roasted red peppers
- 1/2 cup diced sun-dried tomatoes
- 1/2 cup crumbled feta cheese, regular or dairy-free
- 1 shallot, peeled and finely diced
- 1/4 cup fresh chopped parsley
Greek Vinaigrette Dressing
- 1/4 cup fresh lemon juice
- 1 small garlic clove, grated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Instructions
- Bring a medium pot of water to a boil and add the farro. Simmer until the farro is tender and chewy — approximately 15-20 minutes for pearled farro, 25-30 minutes for semi-pearled farro, or 35-40 minutes for whole farro. Drain and rinse, then let cool.
- In a large bowl, add the cooked and cooled farro, bell pepper, artichoke hearts, olives, cucumber,roasted red peppers, sun-dried tomatoes, feta cheese, shallot, and parsley. Toss to combine.
- In a separate small bowl, whisk together the lemon juice, garlic, dijon mustard, maple syrup, salt, and thyme. Stir until garlic is dissolved, then slowly drizzle in the extra-virgin olive oil. Season to taste, adding more salt and pepper as needed.
- Add the dressing to the farro salad and toss to combine.
Notes
For vegan version, use a dairy-free feta like Violife's Feta Cheese
Nutrition
Serving: 1servingCalories: 328kcalCarbohydrates: 39gProtein: 8gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 11mgSodium: 855mgPotassium: 621mgFiber: 9gSugar: 7gVitamin A: 1533IUVitamin C: 68mgCalcium: 107mgIron: 2mg