Farro Salad (Recipe)
May 13, 2022
Farro Salad (Recipe)
1 cup uncooked farro, rinsed and drained
1 lemon, juiced
1/2 medium red onion, finely diced
8 ounces cherry tomatoes, halved or quartered
3 mini cucumbers, diced (about 1 1/2 cups diced)
6 ounces roasted red pepper, drained, rinsed, patted dry & diced
6 ounces feta, patted dry & cubed or crumbled
1 14-ounce can chickpeas, drained & rinsed
5 ounces baby arugula
Salt & ground black pepper, to season
Simple Greek vinaigrette:
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 lemon, juiced (about 1 tablespoon juice)
1 clove garlic, finely chopped or grated
1/2 teaspoon Dijon mustard
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
ground black pepper & crushed red pepper flakes, to taste
Cook the farro: Bring a large pot of water to a boil. Once boiling, season with 1 teaspoon kosher salt. Add the farro and boil 25-30 minutes, stirring occasionally to prevent sticking, until your desired al dente texture is reached. Drain & immediately rinse with cold water. Set aside to drain well.
Veggie prep: Meanwhile, as the farro cooks, prep the remaining ingredients starting with the onion. Place the finely diced red onion in a small bowl & squeeze the lemon juice over top. Stir to combine & set aside to sit as you prepare the remaining ingredients. Slice the tomatoes, dice the cucumbers, & roasted red bell pepper, etc. Once all of your ingredients are prepped, drain the lemon juice from the onions & discard.
Make the simple Greek vinaigrette: Combine all listed ingredients in a small bowl or jar. For a little kick of heat, sprinkle in a little crushed red pepper flake. Whisk or shake to combine. Taste and season with additional kosher salt or ground black pepper as desired. Set aside, or store in the refrigerator for up to 1 week.
Assemble the farro salad: To a large bowl, add the farro, red onion, tomatoes, cucumber, roasted red pepper, feta, chickpeas, & arugula. Pour the simple Greek vinaigrette over top. Toss to combine. Taste & adjust seasonings as desired.
Servings : 8-10
Ready in : 35 Minutes
Course : Dinner, Lunch, Main Dish
Ingredient : Greek, Mediterranean
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