Mediterranean Farro Salad
This salad is a quick and easy-to-prepare Mediterranean-inspired lunch. Prepare a batch on Sunday and enjoy it throughout the week.
Ingredients
- 1 cup organic pearled Farro
- 2 cups water
- 10 ounces cherry tomatoes halved
- 2 tablespoons red onion chopped
- ⅓ cup kalamata olives pitted & halved
- 2-3 mini cucumbers chopped (or 1/2 of an English cucumber)
- ¼ cup feta cheese crumbled
vinaigrette
- Juice from 1 lemon fresh squeezed, not bottled!
- ¼ cup high quality extra virgin olive oil
- ½ tablespoon fresh mint finely chopped
- 2 tablespoons fresh basil finely chopped
- 1/4 teaspoon garlic powder
- salt & pepper to taste
Instructions
- Add farro and water to a pot on stovetop and bring to a boil. Once it is boiling, lower to a small simmer and add a lid to the pot. Cook for about 20 minutes until done (see note). Drain Farro and allow to cool.
- While Farro is cooling, start preparing the vinaigrette dressing. In a bowl, whisk together the olive oil, fresh squeezed lemon juice, chopped fresh basil & mint, and the garlic powder.
- Add cooled farro, tomatoes, cucumbers, onions, Kalamata olives, and vinagrette dressing to a large bowl and give it a gentle stir to combine all ingredients. Top with the feta cheese crumbles.
- Salt & pepper to your preference & enjoy!
Notes
When Farro is cooked, it will be soft, but not mushy and have a slight bite to it. If it needs more cooking time, you can adjust up a few minutes. But be careful not to overcook! If the water gets too low, add a little bit more.