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

family’s favorite!

This is the farro that our cafeteria

used for the recipes at work…

They even had them

available for us to purchase…

recipe cards…

the whole nine yards!

If you couldn’t tell,

I love and appreciate

my cafeteria!

I was also able to find

them on Amazon

when I ran out…

https://tinyurl.com/y2z36yjo

What IS farro you ask???

Farro is a food composed of the grains of certain wheat species,

sold dried, and prepared by cooking in water until soft.

You can eat it plain or use it as an ingredient in salads,

soups, and other dishes.

Farro is not gluten free though.

Farro is an extremely nutritious grain.

It’s an excellent source of protein,

fiber and nutrients like magnesium,

zinc and some B vitamins.

It’s a much healthier alternative to white rice or other refined grains.

When cooked, farro looks a bit like barley but it has a chewier texture.

That chewy texture remains even after long-cooking so

it’s great in soups and stews where it never gets soggy.

That chewy texture also makes for tasty salads.

You can pretty much take any pasta salad recipe and

turn it into a farro salad recipe successfully.

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…

Enjoy!

Greek Farro Salad Recipe

Author: Lisa Pinney

Ingredients

Scale

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

Instructions

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!