Greek Grain Salad with Farro

Greek Grain Salad with Farro

Heads up, this recipe makes a TON of salad. However, it’s a wonderful dish to enjoy throughout the week. I make it on a Sunday or Monday, and have it for lunch for the entire week. It’s fresh, healthy and delicious. Get in my belly!

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Greek Grain Salad with Farro

Greek Grain Salad with Farro


  • Author: Carmen
  • Total Time: 20 Mins
  • Yield: 10 Servings 1x
Scale

Ingredients

  • 1 1/2 cup of Farro
  • 3 red bell peppers, cut into 1/2″ wide strips (remove seeds)
  • 4 Tbs freshly squeezed lemon juice
  • 4 Tbs red wine vinegar
  • 3 Tbs extra virgin olive oil
  • 1 1/2 tsp of garlic, minced
  • 1 large English cucumber, cut into 1/2″ diced
  • 1 pint of cherry tomatoes, sliced in half
  • 3/4 cup red onion, minced
  • 1/2 cup fresh parsley, chopped
  • 1 jar of pitted kalamata olives
  • 8 oz. of feta cheese, 1/2″ diced
  • Kosher salt and ground pepper

Instructions

  1. Preheat your oven to 425°
  2. Combine Farro with 4 cups of water in a medium saucepan. Bring to a boil, then lower the heat and simmer for 25-30min., until the Farro is cooked. Drain Farro, and pour into a large bowl.
  3. In a small bowl, whisk together: lemon juice, vinegar, garlic, 3 Tbs of olive oil, 1 tsp of salt and 1/2 tsp of pepper. Pour over hot Farro and stir well.
  4. Meanwhile, place red pepper slices on a half sheet pan, and toss with 2 tsp of olive oil and 1/4 tsp of salt. Roast for 20min., turning once halfway through. Set peppers aside to cool slightly.
  5. Add cucumber, tomatoes, red onion, roasted peppers, parsley and olives to the bowl with Farro. Stir until combined, then gently fold in feta. Serve at room temperature.

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