Mediterranean Farro Salad
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(28)
Ingredients
6-8 servings
- 3 cups chicken or vegetable stock
- 1 cup uncooked farro, rinsed and drained
- 1 large cucumber, seeded and finely-diced
- 2/3 cup finely-diced roasted red peppers
- 1/2 cup finely-diced sun-dried tomatoes
- 1/2 cup crumbled feta cheese
- Half of a small red onion, finely diced (about 2/3 cup)
- 1/4 cup finely-chopped fresh parsley
- 3 Tablespoons olive oil
- 1 Tablespoon freshly-squeezed lemon juice
- 1 Tablespoon red wine vinegar
- 1/4 teaspoon dried oregano
- Pinch of garlic powder
- Pinch of salt
- Pinch of black pepper
How would you rate this recipe?
Preparation
Step 1
Stir together stock and farro in a medium saucepan, and cook according to package instructions until al dente. Remove from heat, and drain off any extra stock once the farro is cooked. Let farro cool for at least 10 minutes.
Step 2
Transfer farro to a large mixing bowl, and add in remaining ingredients, including the vinaigrette. Toss until combined.
Step 3
Serve immediately, or cover and refrigerate for up to 2 days.
Step 4
Whisk all ingredients together until combined. Use immediately.
Step 5
Save recipe for the next time?
