I had never tried farro until recently
when my cafeteria at work offered
some different salads made with
this tasty grain!
This one with a Mediterranean
twist was definitely mine and my
This is the farro that our cafeteria
used for the recipes at work…
They even had them
available for us to purchase…
the whole nine yards!
If you couldn’t tell,
I love and appreciate
I was also able to find
them on Amazon
when I ran out…
What IS farro you ask???
To get started on this recipe,
Prepare farro according to package directions and set aside to cool.
In another bowl, combine the chopped
roma tomatoes, cucumber, kalamata olives…
Next…make your Greek vinaigrette by
combining the olive oil,
lemon juice, zest,
red wine vinegar, oregano,
garlic powder, salt and pepper…
Pour over the chopped veggies
and gently stir in the farro,
and crumbled feta cheese…
It will come together
beautifully like this!
Refrigerate a couple of hours
or over night before serving…
Greek Farro Salad Recipe
- 2 cups cooked and cooled farro
- 1 cup diced and seeded roma tomatoes
- 1 cup diced and seeded cucumber
- 4 oz crumbled feta cheese
- 6 jumbo kalamata olives, pitted and chopped
- Greek Vinaigrette:
- Zest & Juice of 1 lemon
- 1/2 cup olive oil
- 3 TBSP Red Wine Vinegar
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 salt
- 1/2 tsp pepper
Cook farro according to directions on the package; drain and cool.
In a large bowl, combine the diced vegetables and olives.
In another bowl combine the ingredients for the vinaigrette:
Combine the lemon juice, lemon zest, olive oil, red wine vinegar, oregano, garlic powder, salt & pepper.
Now add the farro to the vegetables and gently stir in the vinaigrette as well as the crumbled feta cheese.
Refrigerate for 2 hours or overnight. Enjoy!