Ingredients
1 cup uncooked farro
3 cups water or vegetable broth
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/3 cup red onion, finely diced
1/2 cup Kalamata olives, sliced
1/3 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tablespoons fresh mint, chopped (optional)
Lemon Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and black pepper, to taste
Instructions
Rinse farro under cold water. Combine farro and water (or broth) in a saucepan and bring to a boil.
Reduce heat, cover, and simmer for 20–25 minutes until tender but chewy. Drain excess liquid and let cool.
In a large bowl, combine cooled farro, tomatoes, cucumber, red onion, olives, feta, parsley, and mint.
In a small bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, salt, and pepper.
Pour dressing over the salad and toss gently to combine.
Taste and adjust seasoning. Serve immediately or chill for later.
Notes
Cooking Tips
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Let the farro cool completely before mixing to keep the vegetables crisp.
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Use vegetable broth instead of water for extra flavor.
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For best taste, let the salad rest for 15–20 minutes before serving so flavors meld.
Variations
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Protein Boost: Add grilled chicken, shrimp, or chickpeas.
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Vegan Option: Omit feta or substitute with dairy-free feta.
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Extra Veggies: Toss in roasted red peppers, artichoke hearts, or sun-dried tomatoes.
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Gluten-Free Swap: Replace farro with quinoa or brown rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 9g