Greek Farro Salad

Greek Farro Salad

Farro is a staple in Italian cooking and the foundation of many recipes, such as risotto, cold salads, soups and stews. This Greek farro salad brings together two flavour profiles, Italian and Greek, with such traditional ingredients like extra virgin olive oil, oregano, and feta cheese.

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Farro has a delicious, nutty flavour and a distinctive chewy texture. Although I’ve eaten farro in the past, my love affair with it was reignited after a friend introduced me to einkorn flour, a lower gluten-alternative to modern wheat, which is processed in such a way that allows people with minor gluten intolerances to enjoy it without suffering any symptoms.

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While perusing the aisles of Whole Foods the other day, I came across this diamond in the rough (due to the fact that it’s not the most accessible grain on the market) and so I snatched up a few packages instantly.

This fresh salad is light and deceivingly hearty, and packed with flavourful, seasonal ingredients. The freshness of the ingredients you will make or break this recipe-local or organic produce is best for optimal flavour!

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We love this simple salad but it lends to a variety of interpretations. Personalize the recipe by incorporating additional ingredients, such as toasted pine nuts, fresh dill or parsley, goat cheese, fresh basil leaves, grilled zucchini or eggplant.

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Greek Farro Salad

2014-06-21
: 4-6 servings
: 5-10 min
: 20-25 min

Farro is a staple in Italian cooking and the foundation of many recipes, such as risotto, cold salads, soups and stews. This Greek farro salad brings together two flavour profiles, Italian and Greek, with such traditional ingredients like extra virgin olive oil, oregano, and feta cheese. Farro has a delicious, nutty flavour and a distinctive chewy texture. Although I’ve eaten farro in the …

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Greek Farro Salad
5
5
1
8
Ingredients
    3 cups uncooked farro
  • 1 cup of cherry tomatoes, halved or quartered
  • 1 large cucumber, peeled, seeds and sliced thinly
  • 2-3 large roasted red peppers, thinly sliced
  • 2 scallions, finely diced
  • juice of 1 lemon
  • 3-4 tbs. extra virgin olive oil
  • 1/3 cup dry-cured or Kalamata black olives, pitted
  • 1/3 cup crumbled feta cheese
  • 1 tsp. dried oregano
  • sea salt and pepper to taste
Directions

Bring 4-5 cups of water to a boil in a medium pot. Add the farro and cook (uncovered) for 20-25 minutes or until tender and “al dente”, meaning cooked on the outside and with a slight bite on the inside. Set the farro aside to cool in a large bowl while you prep the remaining ingredients. Alternatively, the farro can be prepared the day before and stored in the fridge.

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Combine all the remaining ingredients in a large bowl with the farro, or mix directly in the pot with the farro.

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Add the olive oil, oregano, and lemon juice and mix until the ingredients are well coated with the dressing. Season with sea salt and pepper before serving.

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Serve chilled or at room temperature. This salad keeps very well in the fridge for up to 3 days, although if you’re planning on making enough for leftovers it’s recommended to omit the tomatoes and cucumbers since they will release water which will result in a soggy salad. Alternatively, add them right before serving.

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8 thoughts on “Greek Farro Salad”

  • Journeysof TheZoo 5 years ago

    I’d never heard of Farro before. I’m always interested in learning about other grains. Thanks for sharing.

    New follower on Twitter (@zoojourneys) and I shared this recipe, https://twitter.com/zoojourneys/status/481843452129181696

    Besos, Sarah
    Blogger at Journeys of The Zoo

    • Lisa @bitesforbabies 5 years ago

      Hope to inspire you with my recipes! Following back 😉

  • I have never seen Farro in Trinidad (never heard of it before either)…soooo…when I visit you in Italy, I’ll give it a try. 😀

  • monica 5 years ago

    The looks INCREDIBLE! Love all the photos too.

    • Lisa @bitesforbabies 5 years ago

      It was delicious…and I’m so happy I can eat it! lol! I’m getting tired of always eating rice or quinoa (I’m not a big fan of gluten-free pastas).

  • Well it looks really good! I’ve never heard of farro before.

    • Lisa @bitesforbabies 5 years ago

      It is Heather-I actually prefer it to rice! As for the gluten issue I just have to make sure I buy the “einkorn” and can only eat little amounts of it. It’s worth it though to switch up my diet a bit.

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