Farro, Green Olive, and Feta Salad

Farro, Green Olive, and Feta Salad Recipe
Photo: Annabelle Breakey; Styling: Kevin Crafts
This recipe, ridiculously easy to make, comes to us from Feel Good Foods Catering in Santa Cruz, California. Use the best green olives you can find--they really stand out here.
Serves 4 to 6 as a side dish (serving size: 3/4 cup)


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1 cup farro wheat*
2 tablespoons extra-virgin olive oil
3 tablespoons Meyer lemon juice
2 tablespoons finely chopped Meyer lemon zest (from about 4 lemons)
1/2 teaspoon pepper
1/2 cup flat-leaf parsley leaves
1/2 cup crumbled sheep's-milk or other creamy feta cheese
2/3 cup mild green olives such as Lucques, cut away from pit in 3 pieces


Total: 45 Minutes

1. Bring 4 cups salted water to a boil and stir in farro. Reduce heat to a simmer and cook farro until just tender, about 20 minutes. Drain and spread out on a rimmed baking sheet to cool and dry a bit, about 5 minutes.

2. Whisk oil, lemon juice and zest, pepper, and parsley together in a medium bowl. Stir in feta, olives, and cooked farro.

*Find at well-stocked grocery stores or order online from bluebirdgrainfarms.com

Note: Nutritional analysis is per serving.

Created date

December 2011

Nutritional Information

Calories 212
Caloriesfromfat 43 %
Protein 6.2 g
Fat 10 g
Satfat 2.8 g
Carbohydrate 25 g
Fiber 4.3 g
Sodium 363 mg
Cholesterol 11 mg