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.
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)
How to Make It
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.
This was delicious!!! I used red and yellow tomatoes and regular slicing cukes since my market was out of the pickling variety. It was delicious first pass but was even better once the flavored had time to marry. This was my first experience with farro. Now I want to try more! Will def make this again! Would be excellent to take to a gathering-especially since it's so pretty!
had never had farro before. i liked it! i love greek salads so this was an extra bonus. threw in some sweet red pepper. used less lemon juice and it was still a bit tart for my taste. served feta on the side. will def make again. can't wait to eat leftovers !!!
Also my first time with farro - very nice introduction. I used shallot and an English cucumber as that is what I had on hand. Would be great to take to a BBQ or potluck. Can't wait to make it again with garden fresh tomatoes and cucumbers.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!