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Easy Greek Farro Salad

If you have never heard of farro, prepare to be amazed when you discover this glorious grain. And if you have never tried farro, prepare to be double amazed when you taste it in this delicious and Easy Greek Farro Salad. This salad is full of textures and flavors: crisp and fresh vegetables, nutty chewy farro, salty crumbly feta cheese, and a greek herb vinaigrette that packs a tart punch. There is definitely an abundance of color as well!

Farro is a dried grain from a certain species of wheat. When cooked, it is hearty and chewy, and a great addition to soups and salads. It is delicious plain, and is a fun to use in dishes in place of rice (like in stuffed peppers). Farro is full of fiber and protein, while also containing nutrients like iron and magnesium. It is also good for your heart and immune system,  and the list really goes on and on. There are so many reasons to like farro, but the reason I like it is because it is delicious.

Dishes like this become a staple in my house, especially when I find something that is just as healthy as it is flavorful. This dish can be made and eaten immediately, or made ahead of time and stored in the refrigerator.

If you are making it ahead of time: store and keep the farro mixture separate from the lettuce and the cheese, and only combine when serving. This is to to maintain the quality and integrity of these ingredients.

So try this recipe out, and let me know what you think about this crunchy, chewy, and fresh Easy Greek Farro Salad. I will be happy if I turn just one person out there into a farro fan!

Easy Greek Farro Salad
Makes 6 servings
Time: 45 minutes

8 oz. farro
3/4 tsp. salt
1 cucumber
1 pint grape tomatoes
1 small red onion
4oz feta cheese
1 head romaine
1/4 cup red wine vinegar
4 tbsp. lemon juice
1/3 cup olive oil
1/2 tsp. dried oregano
2 tsp. fresh parsley, chopped
1/2 tsp. fresh basil, chopped
Dressing Cont’d
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. dried crushed red pepper


Add 2 1/4 cups water, 3/4 tsp salt, and 8 oz. of farro to medium saucepan. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 35 minutes.

You can use stock to cook the farro, but I love the flavor of farro on its own so I use water to keep it simple.


While farro is cooking, combine all dressing ingredients in a jar. Screw on lid and shake to combine. Refrigerate.


Chop cucumber and tomato into similar size pieces. Coarse dice the red onion. Add all three to a large bowl.


Chop romaine into fine shreds. Set aside.


Once farro has cooked for 35 minutes, remove from heat and let sit covered for 10 minutes. Then fluff with fork and set aside, allowing it to cool slightly.


Add farro to bowl with the cucumber, tomato, and onion.


Top with dressing to taste, about 3/4 of the prepared dressing, and toss.


To plate, place a small bed of the romaine lettuce on the dish and top with farro mixture.


Crumble feta over the top, and drizzle with a spoonful of dressing.

Farro is a fantastic ingredient that should never be forgotten.
Good for your body and good for your belly.

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