Greek Farro Salad
 
 
Recipe type: Side Dish, Salad
Ingredients
  • SALAD:
  • 1 cup dry farro
  • 3 cups vegetable stock (or chicken stock, or water)
  • 2 cups chopped cucumber
  • 1 cup grape tomatoes, halved
  • ¾ cup yellow bell pepper, chopped
  • ⅓ cup feta cheese
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • ¼ cup black olives, diced
  • DRESSING:
  • 3 TBSP olive oil
  • 1 tsp. lemon zest
  • 3 cloves garlic, minced
  • 2 TBSP fresh lemon juice
  • 1 tsp. dried basil flakes
  • 1 tsp. dried parsley flakes
  • ½ tsp. dried oregano
  • 1 tsp. red wine vinegar
  • ½ tsp. salt and black pepper
Instructions
  1. Bring 3 cups of stock (or water) to a boil.*
  2. Add the farro, stir, reduce the heat to low, and then cover with a lid. Cook for about 35-40 minutes, stirring occasionally, or until all the liquid has been absorbed. When done, turn off the heat and set aside.
  3. Prepare the dressing by whisking together all of the ingredients.
  4. In a large bowl, combine the cooked farro with the remaining salad ingredients.
  5. Mix well and then pour the dressing on top. Stir to coat.
Notes
*If using a different grain besides farro, read the package instructions for the appropriate amount of water to use.
Recipe by A Taste of Balance at https://atasteofbalance.com/2018/05/26/greek-farro-salad/