Greek Farro Salad

This is a great alternative to a cold pasta salad as farro doesn’t get soggy and holds up to the dressing very well. Farro is an ancient Mediterranean grain, so I wanted to merge it with a Greek-style salad that’s perfect for summertime. This is great served with grilled lamb or chicken. Add black olives or fresh herbs to your liking!

Step: 1

Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.

Step: 2

Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.

Step: 3

Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.

Step: 4

Whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.

Per Serving: 347 calories; protein 10.3g; carbohydrates 42.4g; fat 17.3g; cholesterol 25.6mg; sodium 1480.4mg.

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