Greek Farro Salad Recipes

GREEK FARRO SALAD

Greek Farro Salad image

This is a great alternative to a cold pasta salad as farro doesn't get soggy and holds up to the dressing very well. Farro is an ancient Mediterranean grain, so I wanted to merge it with a Greek-style salad that's perfect for summertime. This is great served with grilled lamb or chicken. Add black olives or fresh herbs to your liking!

Provided by WestCoastMom

Categories Salad Grains

Time 3h5m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ cups farro
4 cups chicken broth
1 teaspoon olive oil
1 teaspoon sea salt, or to taste
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon Greek seasoning
1 clove garlic, minced
1 cup seeded, diced tomato
1 cup seeded, diced cucumber
1 cup chopped red bell pepper
¾ cup thinly sliced red onion
1 cup crumbled feta cheese
salt and ground black pepper to taste

Steps:

Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
Whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 42.4 g, Cholesterol 25.6 mg, Fat 17.3 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 5.2 g, Sodium 1480.4 mg, Sugar 4.9 g

MEDITERRANEAN FARRO SALAD WITH ARUGULA AND WALNUTS

Mediterranean Farro Salad with Arugula and Walnuts image

Farro salad recipe, prepared Mediterranean-style with peppery arugula, fresh veggies, feta and a good handful of walnuts. It's the perfect weeknight meal and is even better for lunch the next day! You can cook the farro and prepare the dressing ahead of time (see recipe notes).

Provided by Suzy Karadsheh

Categories Salad

Number Of Ingredients 12

Ingredients

1 cup dry farro
kosher salt
2 cups baby arugula
1 cup cherry tomatoes, (halved)
2 green onions, (trimmed and chopped)
1 bell pepper (any color), (cored and chopped)
¾ cup walnut halves/pieces
½ cup chopped fresh parsley
1/4 cup chopped fresh mint
¼ cup chopped fresh dill
Feta cheese, (to your liking)
5 tablespoons Homemade Greek salad dressing,

Steps:

Cook the farro. Bring 3 cups of water, seasoned with kosher salt, to a boil. Add the farro and lower the heat to medium. Simmer for 20 to 40 minutes, depending on the kind of farro you are using. The farro will have absorbed the water but use a sieve to fully drain. If you like, spread the farro on a tray or sheet pan and pat dry with a paper towel.
Make the dressing using this Greek salad dressing recipe.
Toss the salad together. In a mixing bowl, combine the farro (still somewhat warm) with the arugula, tomatoes, onions, peppers, walnuts, and fresh herbs. Pour the salad dressing, then toss well. Taste and adjust seasoning. Finish with a sprinkle of feta cheese to your liking.

Nutrition Facts : Calories 198.2 kcal, Carbohydrate 30.5 g, Protein 5.9 g, SaturatedFat 0.8 g, Cholesterol 0.4 mg, Sodium 20.9 mg, Fiber 6.9 g, Sugar 1.9 g, ServingSize 1 serving

GREEK FARRO SALAD

Greek Farro Salad image

Categories Salad Tomato Vegetarian Lunch Simmer Boil

Yield serves 4 to 6

Number Of Ingredients 12

Ingredients

1 cup farro
1 large tomato, cut into chunks
1 English (hothouse) cucumber, halved, seeded, and cut into chunks
1/2 red onion, diced
1 yellow bell pepper, halved, cored, and cut into chunks
1/2 cup pitted Kalamata olives
6 large basil leaves, torn into pieces
1/2 cup extra-virgin olive oil
Juice of 2 lemons (1/3 cup)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2-ounce block Greek feta

Steps:

Bring a medium pot of salted water to a boil. Add the farro, reduce the heat to medium-low, and cover. Simmer until the farro is tender and the grains have split open, about 20 minutes. Drain and rinse with cool water. Put the farro in a mixing bowl.
Add the tomato, cucumber, onion, bell pepper, olives, and basil. Toss with the oil and lemon juice; season with the salt and pepper. Toss the salad to evenly distribute the ingredients. Put the salad on a nice oval platter, break up the feta with your hands, and scatter the chunks on top. The farro salad can be made a day or two in advance.

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