Mediterranean Farro Salad
There are a lot of grain salad recipes out there, but this Farro Salad is truly the best ever. It's a nutritional powerhouse that's great for meal prep or a potluck, but most importantly, the vibrant Mediterranean flavors make it absolutely craveable.
Ingredients
For the Salad:
- 1 cup uncooked farro rinsed and drained
- ½ cup chopped cucumber
- ½ cup chopped red onion
- ½ cup chopped walnuts
- ½ cup crumbled feta cheese
- ⅓ cup pitted Kalamata olives halved
- ⅓ cup sun-dried tomatoes roughly chopped
- 2 tablespoons capers
For the Dressing:
- 2 garlic cloves minced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup olive oil
Instructions
- Cook farro according to package directions.
- Meanwhile, make the Dressing: In large bowl, whisk together garlic, parsley, lemon juice, vinegar, honey, oregano, salt and pepper. While whisking, slowly drizzle in oil until all oil is incorporated.
- When farro has finished cooking, drain and immediately add to bowl with dressing and toss until well combined. For best flavor, cover and refrigerate at least 2 hours or up to 4 days before serving.
- Just before serving, add cucumber, onion, walnuts, feta, olives, sun-dried tomatoes and capers to farro and toss until well combined.
Notes
- Make ahead. While it’s necessary to let the farro chill for 2 hours once you combine it with the dressing, it’s even better if you can let it sit in the fridge overnight.
- Toast the nuts. For an extra layer of flavor and crunch, toast the walnuts before adding them to the salad.
Calories: 509kcal, Carbohydrates: 54g, Protein: 12g, Fat: 30g, Saturated Fat: 6g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 13g, Cholesterol: 17mg, Sodium: 809mg, Potassium: 623mg, Fiber: 11g, Sugar: 8g, Vitamin A: 409IU, Vitamin C: 12mg, Calcium: 157mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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