Description
This Farro Salad is a wholesome and flavorful dish made with chewy farro, crisp cucumbers, juicy cherry tomatoes, creamy feta cheese, fresh herbs, and a bright lemon vinaigrette. It’s perfect as a healthy lunch, meal prep option, or a side dish for grilled meats and seafood.
Ingredients
For the Salad
- 1 cup uncooked farro
- 3 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup crumbled feta cheese
- ¼ cup finely diced red onion
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- ¼ cup chopped toasted walnuts (optional)
Lemon Vinaigrette
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small garlic clove, minced
- Salt and freshly ground black pepper, to taste
Instructions
- Rinse the Farro: Thoroughly rinse 1 cup of uncooked farro under cold running water to remove any impurities or dust before cooking.
- Cook the Farro: Bring 3 cups of water or vegetable broth to a boil in a medium saucepan. Add the rinsed farro, reduce heat to a simmer, and cook uncovered for 25–30 minutes until the grains are tender but still chewy. Drain any excess liquid and allow the farro to cool completely.
- Prepare the Lemon Vinaigrette: In a small bowl, whisk together 3 tablespoons of extra virgin olive oil, 2 tablespoons of fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey, minced garlic clove, and salt and freshly ground black pepper to taste, until emulsified.
- Combine Salad Ingredients: In a large mixing bowl, add the cooled farro, 1 cup halved cherry tomatoes, 1 cup diced cucumber, ¼ cup finely diced red onion, ¼ cup chopped fresh parsley, 2 tablespoons chopped fresh mint, ½ cup crumbled feta cheese, and ¼ cup chopped toasted walnuts if using.
- Add the Vinaigrette: Pour the prepared lemon vinaigrette over the salad ingredients. Toss gently and evenly until all ingredients are well coated with the dressing.
- Chill and Serve: Cover the salad and chill it in the refrigerator for 15–20 minutes to allow flavors to meld. Serve cold as a nutritious lunch or side dish.
Notes
- Add grilled chicken, shrimp, or chickpeas for extra protein to make the salad more filling.
- Spinach or arugula can be added for extra greens and flavor.
- Store the salad in an airtight container in the refrigerator for up to 4 days for convenient meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
