Greek Farro Salad

Name: Greek Farro Salad
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 65 min
Yield: 8 cups
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

Rating: 5 stars

11 Ratings
9 Reviews
2 Photos

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!

By WestCoastMom

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Recipe Summary

prep:

15 mins

cook:

35 mins

additional:

2 hrs 15 mins

total:

3 hrs 5 mins

Servings:

Yield:

8 cups

Nutrition Info

Directions

Step 1

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.

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Step 2

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.
Step 3

Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
Step 4

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.

Cook's Notes:

Farro may be whole-grain, or pearled (perlato) with part or all of the outer coating removed. For more specific cooking times, see package directions.

Vegetable broth can be used in place of the chicken broth.

Add a 1/4 cup of chopped fresh herbs of your choosing like mint, cilantro or dill.

The farro might soak up some of the lemon juice and oil, so you may need more dressing after it sits in the fridge for a day or two.

I like to add half of a used lemon to the farro while cooking; after 5 minutes most of the lemon oils are used up and it can be tossed out. Some of the acidity from the lemon helps open up the husks if you are using whole grain farro.

For a nice presentation, serve on lettuce leaves and sprinkle with fresh herbs.

Nutrition Facts

Per Serving:

347 calories; protein 10.3g; carbohydrates 42.4g; fat 17.3g; cholesterol 25.6mg; sodium 1480.4mg. Full Nutrition

Reviews (9)

Most helpful positive review

the4taals

Allstar

07/20/2015

My family loved this salad and declared I can make this anytime! I only used 2 tbsps lemon juice and 2 tsps Greek seasoning. I omitted the tomato added a carrot and a stalk of celery finely diced used the tops of 2 green onions for the red onion. I used vegetable broth for simmering it took 45 minutes for the farro to burst open. Thanks for a great recipe. The second time I made the salad I used PC Blue Menu Italian Farro which only took 20 minutes to burst open the box is 1 1/2 cups of farro as well which makes it easy for measuring too. Read More

Helpful

(3)

11 Ratings

5 star values: 11
4 star values: 0
3 star values: 0
2 star values: 0
1 star values: 0

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the4taals

Allstar

07/20/2015

Helpful

(3)

nanswa

08/22/2018

I just discovered farro this year after cooking a Blue Apron dish for my son and his family. It's a delicious grain. So this August I was looking for a recipe to make a cold salad with farro and found it with this one. I love a greek salad and am happy to have found this recipe. My garden cucumbers and tomatoes went into it and I followed the recipe as shown. I love it-very tasty and keeps well in the fridge for a few days! Make it! Read More

Helpful

(1)