Mediterranean Farro Salad Bowls with Olives

• 1 cup farro
• 2 cups water
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and sliced
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Steps

1. 1 Rinse the farro under cold water until the water runs clear.
2. 2 In a medium pot, combine farro and water. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes or until tender.
3. 3 Drain any excess water and let the farro cool.
4. 4 In a large bowl, combine the cherry tomatoes, olives, cucumber, red bell pepper, red onion, and cooled farro.
5. 5 Whisk together olive oil, lemon juice, oregano, salt, and pepper to make the vinaigrette.
6. 6 Pour the vinaigrette over the salad and toss to combine.
7. 7 Garnish with crumbled feta cheese and fresh parsley before serving.

Equipment

• Medium pot
• Large mixing bowl
• Cutting board and knife

Variations

• Add avocado slices for creaminess.
• Substitute quinoa for farro for a gluten-free option.

Substitutions

• If farro is unavailable, use barley or another hearty grain.

Pairings

• Grilled lemon herb chicken
• Warm pita bread
• A crisp white wine

Nutrition

Tips

• For a warm salad, serve immediately after tossing with vinaigrette.
• Add grilled chicken for a protein boost if desired.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently if desired.

Freezing: This salad does not freeze well due to the texture of the vegetables and cheese.

Serving Suggestions

• Pair with grilled chicken or fish for a complete meal.
• Serve with warm pita bread on the side.

FAQ