Ever stumble upon a dish so delightful it feels like a sunny day on the Mediterranean coast? That’s this farro salad for you! Packed with robust flavors and textures—think crunchy cucumbers, juicy tomatoes, and tangy feta—it’s like a little party in your mouth. I remember the first time I tried it at a friend’s picnic; it was love at first bite, and now it’s a staple in my kitchen.
Steps
- Combine the chicken or vegetable stock with the rinsed farro in a saucepan. Cook the mixture according to the package instructions until the farro reaches an al dente texture. Once cooked, remove from heat, drain any excess stock, and allow the farro to cool for at least 10 minutes.
- In a large bowl, mix the cooled farro with diced cucumber, roasted red peppers, sun-dried tomatoes, crumbled feta cheese, red onion, and chopped parsley. Pour the Greek vinaigrette over the mixture and toss everything together until well combined.
- Serve the salad immediately, or cover it tightly and refrigerate for up to two days for later use.
- For the Greek vinaigrette, whisk together olive oil, freshly-squeezed lemon juice, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until well blended. Use the vinaigrette right away.
Ingredients
- 3 cups chicken or vegetable broth
- 1 cup farro, uncooked, rinsed and drained
- 1 large cucumber, seeded and finely diced
- 2/3 cup roasted red peppers, finely diced
- 1/2 cup sun-dried tomatoes, finely diced
- 1/2 cup feta cheese, crumbled
- Half of a small red onion, finely diced (approximately 2/3 cup)
- 1/4 cup fresh parsley, finely chopped
- Greek vinaigrette (ingredients listed below)
- 3 tablespoons olive oil
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon red wine vinegar
- 1/4 teaspoon oregano, dried
- A pinch of garlic powder
- A pinch of salt
- A pinch of black pepper
FAQ
- What is Farro and where can I find it?
- Farro is an ancient grain with a chewy texture and nutty flavor, often found in the grain or rice section of most grocery stores. It is a versatile ingredient commonly used in Mediterranean cuisine.
- Can I prepare this salad in advance?
- Yes, you can make the salad ahead of time. Just cover and refrigerate it for up to two days. This makes it convenient for meal prep or taking to gatherings.
- Is it possible to make this salad vegan?
- Absolutely! To make the salad vegan, simply omit the feta cheese or substitute it with a plant-based cheese alternative.
- Can I use a different grain instead of Farro?
- Yes, if you prefer, you can substitute farro with other grains like quinoa or barley, though the texture and flavor may vary slightly.
- What can I serve with this Mediterranean Farro Salad?
- This salad is versatile and can be served as a side dish alongside grilled meats or fish, or enjoyed on its own as a light, refreshing main course.
Tips
- Rinse and drain the farro before cooking to remove any debris and improve the texture of the grains.
- Allow the cooked farro to cool for at least 10 minutes before mixing it with the other salad ingredients to prevent wilting and preserve the freshness of the vegetables.
- Prepare the Greek vinaigrette ahead of time to let the flavors meld together, enhancing the overall taste of the salad.
- This salad can be made in advance and stored in the refrigerator for up to two days, making it a convenient option for meal prep or potlucks.
Equipment
- Medium Saucepan – for cooking the farro.
- Large Mixing Bowl – for mixing the salad ingredients together.
- Whisk – for preparing the Greek vinaigrette.
- Fine Mesh Strainer or Sieve – for rinsing and draining the farro.
- Measuring Spoons – for measuring ingredients for the vinaigrette.
