Mediterranean Farro Salad
A chewy farro salad tossed with cucumber, roasted red peppers, sun-dried tomatoes, feta and a lemony Greek vinaigrette. It eats well cold, so it keeps for a couple of days as a side or a light main.
Ingredients
Salad Ingredients
- 3 cup vegetable stock
- 1 cup farro, uncooked, rinsed and drained
- 1 piece cucumber, large, seeded and finely-diced
- ⅔ cup roasted red pepper, finely-diced
- ½ cup sun-dried tomato, finely-diced
- ½ cup feta cheese, crumbled
- ½ piece red onion, small, finely diced (about 2/3 cup)
- ¼ cup fresh parsley, finely-chopped
- 1 batch Greek vinaigrette, see vinaigrette component
- 1 can chickpeas, rinsed and drained
Greek Vinaigrette Ingredients
- 3 tablespoon olive oil
- 1 tablespoon lemon juice, freshly-squeezed
- 1 tablespoon red wine vinegar
- ¼ teaspoon dried oregano
- garlic powder, pinch, to taste
- salt, pinch, to taste
- black pepper, pinch, to taste
Method
- TO MAKE THE SALAD: 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.
- Transfer farro to a large mixing bowl, and add in remaining ingredients, including the chickpeas and the vinaigrette. Toss until combined.
- Serve immediately, or cover and refrigerate for up to 2 days.
- TO MAKE THE GREEK VINAIGRETTE: Whisk all ingredients together until combined. Use immediately.