Farro Salad with Vibrant Veggies
This Farro Salad is a delightful mix of nutty farro, fresh cherry tomatoes, crunchy cucumber, and creamy feta cheese, all tossed in a zesty lemon-olive oil dressing. Perfect for busy weeknights or festive gatherings, this nutritious dish is not only visually appealing but also incredibly satisfying. With its wholesome flavors and textures, it’s sure to be a hit at your next potluck or family dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Ingredients
Scale
- 1 cup farro (pearled or semi-pearled)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced, preferably seedless)
- ½ red onion (finely diced)
- ½ cup feta cheese (crumbled)
- ¼ cup fresh herbs (basil or parsley, chopped)
- 3 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Rinse farro under cold water. Combine with 3 cups of water or broth in a medium saucepan and bring to a boil.
- Reduce heat, cover, and simmer for 25-30 minutes until tender yet chewy. Drain excess liquid.
- While the farro cooks, prepare cherry tomatoes, cucumber, and red onion.
- In a large bowl, combine cooked farro and prepared veggies; toss gently.
- Add crumbled feta and fresh herbs to the salad.
- Drizzle with olive oil and lemon juice; season with salt and pepper before tossing again.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg