This Mediterranean farro salad is fresh, vibrant and full of flavor. Farro is an ancient grain rich in fiber and protein. Combined with crisp veggies, salty olives and creamy feta, every bite is a delicious mix of textures and tastes. Toss it in a lemon and herb vinaigrette for an easy side or meal prep.
Recipe courtesy of
Chef Edwin Cabrera
Prep Instructions
Yield: 10 servings
Prep Time:
Cook Time:
Total Time:
Ingredients and Instructions
Mediterranean Farro Salad
3 cups vegetable broth
1 cup uncooked farro
1 large cucumber, diced
¾ cup roasted red pepper, diced
½ cup sun-dried tomatoes, chopped
½ cup crumbled feta cheese
2/3 cup red onion, diced
¼ cup parsley, chopped
½ cup black olives, sliced
1 ¾ cup garbanzo beans, drained and rinsed
Vinaigrette
2 tablespoons olive oil
¼ cup lemon juice
¼ cup red wine vinegar
1 teaspoon dried oregano
1 teaspoon garlic powder
1/8 teaspoon salt
½ teaspoon black pepper
Mediterranean Farro Salad
In a medium saucepan, cook farro in vegetable broth according to package instructions, until al dente (firm to the bite with chewy texture). Remove from heat and drain any extra liquid.
Let the farro cool in the fridge for at least 10 minutes.
While the farro cools, chop all veggies and herbs. Rinse and drain the garbanzo beans.
In a large bowl, combine farro, veggies, garbanzo beans, olives and feta. Pour vinaigrette over and toss to mix evenly.
Vinaigrette
In a small bowl, combine all ingredients and mix well.
Our website uses cookies. Please review our privacy policy to find out more about the cookies we use. Browsing our website means you accept these terms.
