Greek Farro Salad
This refreshing and nutritious Greek Farro Salad is bursting with Mediterranean flavors. Farro is combined with cherry tomatoes, cucumber, chickpeas, tangy feta cheese, peppery arugula, and tossed with a homemade Greek dressing.
Servings: 8
Calories: 317kcal
Ingredients
- ¾ cup farro (like Bob’s Red Mill)
- 3 quarts water (12 cups)
- 1 teaspoon salt for water
- 15.5 ounce can chickpeas (garbanzo beans) rinsed and drained
- 1 heaping cup halved cherry tomatoes mixed colors
- 1 cup diced English cucumber unpeeled
- ½ cup diced red bell pepper
- ¼ cup diced red onion
- ⅓ cup pitted Kalamata olives sliced
- ⅓ cup crumbled feta cheese plus additional for garnish
- ⅓ cup chopped fresh Italian parsley
- 2 cups baby arugula
Greek Dressing
- ½ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 2 teaspoons honey
- salt and freshly ground black pepper to taste
Instructions
- Place the farro in a fine wire mesh colander and rinse well with warm water.
- In a Dutch oven over HIGH heat, bring 3 quarts of water to a boil. Add the the salt and the rinsed farro, return to a boil, then reduce the heat to MEDIUM to MEDIUM-HIGH as needed to reach a low boil. Continue to cook, uncovered, for 30 to 35 minutes or until tender (it will still have a bite to it). Pour the cooked farro and any remaining water in the pot into a fine mesh colander to drain and rinse it well with cold water until cool to the touch. Drain well and transfer to a large serving bowl.
- While the farro is cooking, make the dressing. Add all the ingredients to a mason jar or other airtight container, seal tightly with the lid, and shake vigorously until combined and slightly thickened.
- Add the chickpeas, cherry tomatoes, cucumber, bell pepper, onion, olives, feta cheese, and parsley (reserve arugula for later) to the bowl with the farro and toss well to combine. Drizzle about ¾ of the dressing over the top and toss again. Add as much of the remaining dressing as desired (I only used about ¾ total). Just before serving, stir in the arugula and sprinkle with additional feta.
- Note: If making ahead, cover and refrigerate before adding arugula. When ready to serve, stir in arugula and garnish with additional feta.
Nutrition
Calories: 317kcal | Carbohydrates: 34g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 557mg | Potassium: 307mg | Fiber: 8g | Sugar: 5g | Vitamin A: 707IU | Vitamin C: 18mg | Calcium: 98mg | Iron: 3mg