Mediterranean Farro Salad
Do you ever have those days when all you want is a giant bowl of fresh ingredients? Something hearty but not heavy. Something full of flavor and completely nourishing? THIS IS IT!
Farro is the ingredient I love to include in my veggie bowls. I’s a grain that is rich in fiber. This means that if you lead a high fiber diet, you’re doing a great job in helping lower cholesterol and decrease the risk of heart disease and type 2 diabetes. A win for everyone!
The rest of the ingredients is up to you. I love Mediterranean flavors, so I added olives, sun dried tomatoes, feta cheese, artichokes and cucumber. As if I needed more tang, I dressed it with a simple wine vinegar and lemon juice. That’s it.
Farro salad keeps well for 2 to 3 days in a tightly sealed container. It’s great as a picnic salad or as an accompaniment to grilled fish or chicken. It’s spring vibe will make you crave it time and time again.
Use the farro as a base and create your own bowl. Try a Tex Mex version with black beans, cheese, avocado and a fresh pico de gallo. The variations are endless and you will soon find a favorite.
Mediterranean Farro Salad
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 8
Description
This fresh Mediterranean salad is tangy, citrusy and tasty. Serve it at an outdoor gathering or pack it for a light delicious lunch.
Ingredients
3 cups vegetable broth
1 cup dried farro, rinsed
1 cup cucumber, chopped
1 large red bell pepper, hopped
1/3 cup red onion, chopped
2 garlic cloves, minced
1/3 cup kalamata olives, chopped
1/3 cup sun dried tomatoes in olive oil, drained and chopped
2 artichoke hearts in water, drained and chopped
1/4 cup white wine vinegar
1 tablespoon lemon juice
1 teaspoon dried oregano, crushed
1 teaspoon salt
1/2 cup feta cheese, crumbled
3 tablespoons fresh basil, chopped plus leaves for garnish
Instructions
Combine vegetable broth and farro in a 4-quart sauce pan. Bring to a boil over medium heat, reduce heat to low, simmer for 30 minutes. Drain excess liquid and set aside.
Place remaining ingredients in a large bowl. Add cooked farro and toss until completely combined. Serve and garnish with fresh basil leaves.
