Description
A hearty and nutritious Italian Farro Salad packed with fresh veggies, herbs, and a zesty dressing. Perfect for a light lunch or a healthy side dish!
Ingredients
Scale
1 cup dry farro
2 cups cherry tomatoes, halved
1 English cucumber, diced
1/2 red onion, finely chopped
1/4 cup fresh basil leaves, torn
1/4 cup fresh parsley, chopped
1/2 cup crumbled feta cheese
1/4 cup kalamata olives, pitted and halved (optional)
For the dressing:
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon dried oregano
Salt and freshly ground black pepper to taste
Instructions
- Cook the farro:
- Rinse the farro under cold water.
- In a medium saucepan, combine farro with 3 cups of water and a pinch of salt.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender but still chewy.
- Drain any excess water and let cool completely.
- Prepare the vegetables:
- While the farro is cooking, chop all the vegetables as indicated in the ingredients list.
- Make the dressing:
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, and dried oregano.
- Season with salt and pepper to taste.
- Assemble the salad:
- In a large bowl, combine the cooled farro, cherry tomatoes, cucumber, red onion, basil, and parsley.
- Pour the dressing over the salad and toss gently to combine.
- Add crumbled feta cheese and kalamata olives (if using) and toss lightly.
- Chill and serve:
- Refrigerate the salad for at least 30 minutes to allow flavors to meld.
- Taste and adjust seasoning if needed before serving.