May 21, 2014

Greek Farro Salad

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Fresh and flavorful, this greek farro salad is perfect for dinner or parties! With crisp veggies, chewy farro and a dreamy greek salad inspired dressing, it’s a fun twist on the classic dish. Vegetarian with dairy free / vegan options.

A white serving dish filled with Greek Farro Salad.

It’s my mission to get you to like farro as much as I do.  

Well, I’d be okay if you’re even half as obsessed as I am, considering I have a slight love affair going on with this whole grain.  

Nutty, slightly chewy, it’s the bomb.  

Does anyone say that anymore?  Major flash back to my middle or high school days.  

I think that’s when it was big although I honestly don’t even really remember.

A white serving dish filled with Mediterranean Farro Salad.

But anyway. This recipe came about when I was trying to think of fun ways to make pasta salad without the pasta – and use a whole grain instead.  

With summer right around the corner and Memorial Day upon us, I wanted to make sure I had you covered.

And we all love greek salad.  At least I think most people love greek salad, me included.  

Greek salad + farro = an awesome make-ahead dish that you can bring to potlucks, barbecues or just have for lunches during the week.

Farro.  You’re gonna love it.  Please love it.

A white bowl filled with Greek Farro Salad with pita chips to the side.

Additional Farro Recipes You Might Enjoy:

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Greek Farro Salad | cookiemonstercooking.com

Greek Farro Salad

Yield: about 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Fresh and flavorful, this greek farro salad is perfect for dinners or parties! With crisp veggies, chewy farro and a dreamy greek salad inspired dressing, it’s a fun twist on the classic dish. Vegetarian with dairy free / vegan options.

Ingredients

For the salad:

  • 1 tablespoon olive oil
  • 1 ½ cups pearled farro*
  • 1 ¼ cups water
  • 2 ½ cups low-sodium vegetable broth
  • 2 cups roughly chopped baby spinach leaves
  • ½ small red onion, thinly sliced
  • 1 medium cucumber, peeled and chopped
  • 1 small green bell pepper, chopped
  • 1 pint cherry tomatoes, halved
  • ¾ cup crumbled feta**
  • 1 (15 ounce) can chickpeas, drained and rinsed

For the dressing:

  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey***
  • ¼ teaspoon oregano
  • ¼ teaspoon salt
  • pinch of red pepper flakes
  • ¼ cup olive oil

Instructions

To make the salad:

  1. Set a medium saucepan over medium heat. Add in the olive oil. When hot, add in the farro and cook for 1 minute, stirring frequently.
  2. Add in the water and broth. Turn up the heat and bring to a boil. Cover, reduce the heat to medium-low and let simmer for about 30 to 35 minutes, until the farro is tender but still slightly chewy. Drain off any excess liquid (if there is any) and then transfer to a large bowl.
  3. Immediately add the spinach to the bowl and toss to combine, so the heat will wilt the spinach a bit. Let cool for about 15 to 20 minutes.
  4. Add in the red onion, cucumber, pepper, tomatoes, feta and chickpeas. Toss to combine.

To make the dressing:

  1. Add all the ingredients for the dressing to a small bowl and whisk vigorously until smooth.
  2. Start by pouring some of the dressing into the bowl with the farro. Toss to combine and then taste. Slowly add in more of the dressing to your taste (I usually add all of it).
  3. Season with additional salt / red pepper if needed. Serve at room temperature or cold.

Notes

*I use pearled farro since that’s the kind I can find at my local stores. If you use semi-pearled or whole farro, you’ll likely have to increase the cooking time. You want the farro to be nice and tender but still a little chewy.

**To keep this dairy free / vegan - omit the feta cheese and add sliced pitted olives to taste.

***To keep this vegan - use maple syrup instead of the honey.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 365Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 17mgSodium: 574mgCarbohydrates: 43gFiber: 9gSugar: 12gProtein: 13g

Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.

© Ashley / Cook Nourish Bliss
Cuisine: Mediterranean / Category: Main Dish
Dairy Free, Fourth of July, Lunch, Main Dish, Meatless, Nut Free, Recipes (ALL), Salad, Seasonal, Side Dish, Soy Free, Vegan, Vegetarian, Weeknight
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