Farro Salad – Nutritious Mediterranean Salad
This Farro Salad is the perfect blend of chewy, nutty grains and fresh, colorful veggies. It’s satisfying and wholesome, making it an excellent dish for lunch or a light dinner. The farro provides a hearty base, while the crunchy veggies and zesty lemon dressing add layers of flavor. It’s easy to prepare and stores well, so you can make it ahead for meal prep or picnics.
Ingredients
- 1 cup farro
- 3 cups water or vegetable broth
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Directions
Cook the farro. Rinse the farro under cold water. In a medium saucepan, combine farro and water or vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, or until the farro is tender but still chewy. Drain any excess liquid and let the farro cool.
Prepare the vegetables. While the farro is cooking, dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes and chop the fresh parsley.
Make the dressing. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
Assemble the salad. In a large bowl, combine the cooked farro, chopped vegetables, and parsley. Pour the dressing over the salad and toss to combine.
Add cheese. If you’re using feta cheese, crumble it over the top of the salad before serving.
Serve the salad immediately or chill it in the fridge for 30 minutes for a colder, refreshing option.
Recipe tips
Cook the farro in vegetable broth instead of water to add extra flavor. Toss in some toasted almonds or sunflower seeds for added texture. Simply omit the feta cheese for a vegan version. This salad keeps well in the fridge for up to 3 days, making it ideal for meal prep.
Nutrition Facts (per serving)
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