GREEK FARRO SALAD RECIPES

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GREEK FARRO SALAD RECIPE | ALLRECIPES



Greek Farro Salad Recipe | Allrecipes image

This is a great alternative to a cold pasta salad as farro doesn't get soggy and holds up to the dressing very well. Farro is an ancient Mediterranean grain, so I wanted to merge it with a Greek-style salad that's perfect for summertime. This is great served with grilled lamb or chicken. Add black olives or fresh herbs to your liking!

Provided by WestCoastMom

Categories     Salad    Grains

Total Time 3 hours 5 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 8 cups

Number Of Ingredients 14

1?½ cups farro
4 cups chicken broth
1 teaspoon olive oil
1 teaspoon sea salt, or to taste
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon Greek seasoning
1 clove garlic, minced
1 cup seeded, diced tomato
1 cup seeded, diced cucumber
1 cup chopped red bell pepper
¾ cup thinly sliced red onion
1 cup crumbled feta cheese
salt and ground black pepper to taste

Steps:

  • Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
  • Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
  • Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
  • Whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.

Nutrition Facts : Calories 346.6 calories, CarbohydrateContent 42.4 g, CholesterolContent 25.6 mg, FatContent 17.3 g, FiberContent 1.5 g, ProteinContent 10.3 g, SaturatedFatContent 5.2 g, SodiumContent 1480.4 mg, SugarContent 4.9 g

GREEK TOMATO AND CUCUMBER SALAD WITH FARRO RECIPE | MYRECIPES



Greek Tomato and Cucumber Salad with Farro Recipe | MyRecipes image

Whole-grain farro bulks up this hearty Mediterranean salad. If you like the crunch of fresh red onion but not the full pungency, give the slices a 30-second dip in ice water to tame the flavor; drain and toss in the salad.

Provided by Laura Zapalowski

Total Time 30 minutes

Yield Serves 4 (serving size: 1 cup salad and about 1 ounce feta)

Number Of Ingredients 13

½ teaspoon grated lemon rind
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons finely chopped fresh oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cups cooked farro
? cup kalamata olives, pitted and halved lengthwise
? cup thinly sliced red onion
1?½ pounds cherry tomatoes, halved
1?½ pounds small pickling cucumbers, halved lengthwise and cut into 1/2-inch-thick slices
4 ounces feta cheese, crumbled (about 1/2 cup)

Steps:

  • Combine the first 7 ingredients in a large bowl, stirring well with a whisk. Stir in farro and the next 4 ingredients (through cucumbers), and toss gently to combine. Top each serving with feta cheese.

Nutrition Facts : Calories 325 calories, CarbohydrateContent 39 g, CholesterolContent 25 mg, FatContent 18.3 g, FiberContent 7 g, ProteinContent 11 g, SaturatedFatContent 5.7 g, SodiumContent 626 mg

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