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Greek Tomato and Cucumber Salad with Farro

Photo: Randy Mayor; Styling: Claire Spollen

Hands-on time 20 mins
Total time 30 mins
Yield

Serves 4 (serving size: 1 cup salad and about 1 ounce feta)

Whole-grain farro bulks up this hearty Mediterranean salad. If you like the crunch of fresh red onion but not the full pungency, give the slices a 30-second dip in ice water to tame the flavor; drain and toss in the salad.

Ingredients

  • 1/2 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons finely chopped fresh oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups cooked farro
  • 1/3 cup kalamata olives, pitted and halved lengthwise
  • 1/3 cup thinly sliced red onion
  • 1 1/2 pounds cherry tomatoes, halved
  • 1 1/2 pounds small pickling cucumbers, halved lengthwise and cut into 1/2-inch-thick slices
  • 4 ounces feta cheese, crumbled (about 1/2 cup)

Nutrition Information

  • calories 325
  • fat 18.3 g
  • satfat 5.7 g
  • monofat 9.3 g
  • polyfat 2.7 g
  • protein 11 g
  • carbohydrate 39 g
  • fiber 7 g
  • cholesterol 25 mg
  • iron 1 mg
  • sodium 626 mg
  • calcium 191 mg

How to Make It

  1. Combine the first 7 ingredients in a large bowl, stirring well with a whisk. Stir in farro and the next 4 ingredients (through cucumbers), and toss gently to combine. Top each serving with feta cheese.