Spring Farro Salad

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Gimme some Oven

Total Time

30 mins

Prep Time

15 mins

Cook Time

15 mins

Rating

(1)

Ingredients

4 to 6 servings

1 cup uncooked farro
1 (15-ounce) can chickpeas, rinsed and drained
4 ounces crumbled feta cheese
4 Persian cucumbers, thinly sliced
4 radishes, thinly sliced
1 large shallot, minced
1/4 cup loosely-packed chopped fresh dill
1/4 cup loosely-packed chopped fresh mint
3 tablespoons olive oil
2 tablespoons freshly-squeezed lemon juice
1 teaspoon Dijon mustard
1 clove garlic, minced or pressed
1/2 teaspoon fine sea salt
1/4 teaspoon freshly-ground black pepper

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Preparation

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Step 1

Cook the farro in salted water according to package instructions until al dente. Strain the farro in a fine-mesh strainer and rinse with cold water until chilled.

Step 2

While the farro is cooking, vigorously whisk all of the dressing ingredients together in a small bowl until combined.

Step 3

Combine the chilled farro, chickpeas, feta, cucumbers, radishes, shallot, dill and mint in a large mixing bowl. Drizzle evenly with the dressing and gently toss to combine.

Step 4

Taste and season with additional salt, pepper, and/or lemon juice if needed.

Step 5

Serve immediately and enjoy! Leftovers can be refrigerated in a sealed container for up to 3 days.

Chef’s notes

Feel free to use your preferred type of farro — whole, pearled or semi-pearled.

This recipe can be customized with different seasonal veggies, herbs, and cheeses.

To make it gluten-free, substitute quinoa for the farro.

To make it vegan, omit the cheese.

Categories

Cuisines

Meal Types

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Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Spring Farro Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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