Greek Farro Salad
Greek Farro Salad
Ingredients
- 1 cup dried farro rinsed (farro is a high-protein, high-fiber whole-grain wheat similar to barley that retains a notable amount of chew when cooked)
- ⅓ cup olive oil such as Olierie
- 2 tablespoons fresh lemon juice
- 2 teaspoons local honey such as Larry’s Honey
- 2 local garlic cloves minced
- ½ teaspoon dried oregano
- ½ teaspoon table salt
- ¼ teaspoon red pepper flakes
- 5 cups lightly packed fresh local organic arugula
- 1 15 oz. can chickpeas, rinsed and drained
- ½ large local cucumber seeded and chopped (about ¾ pound)
- 1 cup chopped local red bell pepper
- 10 kalamata olives quartered
- ½ cup crumbled local feta cheese such as Krohn’s Dairy
- ½ cup chopped local flat-leaf parsley
Instructions
- Combine farro with 3 cups water and a generous pinch of salt in a medium saucepan. Bring to a boil, reduce heat and simmer until farro is tender about 30 minutes; drain and add to a large bowl.
- Whisk olive oil, lemon juice, honey, garlic, oregano, salt and red pepper flakes together in a small bowl until well combined. Set aside
- Add arugula, chickpeas, cucumber, peppers, olives, feta, parsley and dressing to the farro; toss to combine. Season to taste with additional salt and pepper.
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