Mediterranean Farro Salad
This chewy nature of farro goes so well with the Mediterranean flair of the delicious farro salad.
Servings 4 cups
- 1 cup farro (rinsed)
- 2 cups chicken broth (or vegetable broth or just water)
- 1 cup water
- .50 cup sun-dried tomatoes (chopped)
- .50 cup roasted red peppers (chopped)
- .50 cup parsley (fresh, chopped)
- .50 cup Kalamata olives (chopped)
- .50 cup feta cheese (¼ - ½ cup)
- ⅛ cup olive oil
- ⅛ cup red wine vinegar
- 1 tablespoon lemon juice (freshly squeezed - 1 - 2 tablespoons)
- 1 teaspoon garlic paste (or one clove, crushed)
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- ⅛ teaspoon salt
Place broth and water in a medium saucepan and turn heat on medium. Once it comes to a boil, add farro and bring it back to a boil. Lower to a simmer and cook for 30 minutes. Set aside and let the farro cool to room temperature
Place farro in large mixing bowl and add sun-dried tomatoes, roasted red peppers, parsley, olives, onion and feta.
In another mixing bowl add the ingredients for the dressing: olive oil, red wine vinegar, lemon, garlic, mustard, oregano and salt. Whisk until combined and pour over farro salad. Mix with a rubber spatula until combined
Transfer to a serving bowl
- You can make this farro salad vegetarian by cooking it in water or vegetable broth. I use chicken broth when I cook farro to give it more flavor.
- You could make it vegan by omitting the feta cheese.
- Make sure the farro has cooled completely before adding the rest of the ingredients.
- Sometimes I put the sun-dried tomatoes in while the farro is hot or still warm to help soften the tomatoes. I did not do that in this recipe.
Serving: 0.5cup | Calories: 363kcal | Carbohydrates: 51g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 1275mg | Potassium: 784mg | Fiber: 11g | Sugar: 7g | Vitamin A: 990IU | Vitamin C: 33.6mg | Calcium: 163mg | Iron: 3.7mg