Farro Salad with Feta
This farro salad is a fresh and colorful blend of grains, vegetables, olives, feta cheese and herbs, all tossed in a homemade dressing. An easy and unusual salad that's healthy and can be made in advance.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 30 minutes
- 2 cups cooked farro
- 1 cup cucumber diced
- 1 cup chickpeas canned, drained then rinsed
- 1/2 cup roasted red peppers diced
- 1/4 cup red onion finely chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup kalamata olives sliced
- 1/4 cup parsley chopped
- 6 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- salt and pepper to taste
Place the farro, cucumbers, chickpeas, roasted peppers, red onion, feta cheese, olives and parsley in a large bowl.
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, oregano and salt and pepper.
Pour the dressing over the farro mixture. Toss to coat, then serve
Make Ahead: The farro can be made up to 2 days in advance and all of the vegetables can be prepped the day before.
Little Helpers: My kids love to assemble the salad and shake up the dressing!
Calories: 439kcal | Carbohydrates: 55g | Protein: 15g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 362mg | Potassium: 561mg | Fiber: 8g | Sugar: 5g | Vitamin A: 980IU | Vitamin C: 14.9mg | Calcium: 190mg | Iron: 3.8mg