Greek Farro Salad
Serves: 6
Jonathan Flatley
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
51
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
4 cups
Chicken Broth1 tsp
Olive Oil1 tsp
Sea Salt (to taste)1 cup
Extra-Virgin Olive Oil3 tbsps
Lemon Juice (fresh)1 clove
Garlic (minced)1 cup
Tomato (seeded, diced)1 cup
Cucumber (seeded, diced)1 cup
Crumbled Feta Cheese1
SaltDirections:
1
Rinse farro with water; drain
2
Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed
3
Stir in 1 teaspoon olive oil and sea salt
4
Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro
5
Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes
6
Whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl
7
Stir in tomato, cucumber, red pepper, red onion, and feta cheese
8
Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper
9
Refrigerate salad for about 2 hours before serving