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Homemade Greek Farro Salad photo

Greek Farro Salad

This Greek Farro Salad is a vibrant blend of fresh ingredients and hearty farro, perfect for any meal!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 8 oz Quick Cooking Farro
  • 3 cups Chopped Baby Kale
  • 2 cups Diced Heirloom Tomatoes
  • 2 cups Diced English Cucumber
  • 1 cup Diced Red Onion
  • 1/2 cup Chopped Kalamata Olives
  • 1/2 cup Chopped Parsley
  • 6 oz Fat-Free Crumbled Feta Cheese
  • 1 1/2 teaspoons Dried Oregano
  • Salt & Pepper to taste
  • 1 clove Garlic, grated
  • 4 teaspoons Dijon Mustard
  • 4 tablespoons Balsamic Vinegar
  • 7 tablespoons Olive Oil

Equipment

  • Large pot
  • Cutting board
  • Sharp knife
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons

Method
 

Directions
  1. Step 1: Cook the Farro: Start by bringing a pot of water to a boil. Add 8 oz of quick cooking farro and a pinch of salt. Cook according to package instructions, usually about 10-15 minutes until tender. Drain and let it cool.
  2. Step 2: Prepare the Vegetables: While the farro is cooking, chop your vegetables. Dice the heirloom tomatoes, cucumber, and red onion, and chop the baby kale, parsley, and kalamata olives.
  3. Step 3: Make the Dressing: In a small bowl, whisk together the grated garlic, Dijon mustard, balsamic vinegar, olive oil, dried oregano, and a pinch of salt and pepper. This dressing will add a zingy flavor that ties the salad together.
  4. Step 4: Combine Everything: In a large mixing bowl, combine the cooked farro, chopped kale, diced tomatoes, cucumber, red onion, olives, and parsley. Pour the dressing over the salad and toss gently to coat everything evenly.
  5. Step 5: Add the Feta: Finally, sprinkle the fat-free crumbled feta cheese on top and give it one last gentle mix. The feta will melt slightly into the warm farro, adding creamy goodness.
  6. Step 6: Taste and Adjust: Taste your salad and adjust the seasoning with more salt and pepper if needed. Let it sit for a few minutes to allow the flavors to meld together before serving.

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • For a gluten-free option, substitute farro with quinoa or brown rice.
  • Add more vegetables like bell peppers or carrots for extra crunch.