Description
A refreshing Mediterranean-inspired salad combining nutty farro, crunchy vegetables, tangy feta, and a lemony oregano dressing. Perfect as a main or side dish.
Ingredients
Scale
- 1 cup farro
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, sliced
- 3/4 cup feta cheese, crumbled
- 1 red bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook farro according to package directions until tender, about 30 minutes. Drain and let cool.
- Chop cucumber, cherry tomatoes, red onion, red bell pepper, and olives into bite-sized pieces.
- In a large bowl, combine farro, vegetables, feta, parsley, and mint.
- In a small bowl or jar, whisk together lemon juice, olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper.
- Pour dressing over the salad and toss to combine evenly.
- Let the salad rest for 15 minutes before serving for flavors to meld.
Notes
- For a gluten-free version, substitute farro with quinoa.
- Add grilled chicken, chickpeas, or sun-dried tomatoes for variation.
- Best served cold or at room temperature.
- Can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: No-Cook (assembly after cooking farro)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg