Mediterranean Farro Salad

Mediterranean Farro Salad with chickpeas, veggies, herbs, and feta plus a delicious, tangy dressing. A great healthy lunch or salad for a crowd!

I feel like farro is having a moment. Is it just because they mentioned it 37 times on the last season I watched of Top Chef?

It's so darn nutty and chewy and honestly far tastier than most other grains with the exception of rice. Because who doesn't love rice!

I love farro in my Winter Squash, Farro, and Pomegranate Salad, Seared Fish with Zucchini Farro, and Autumn Arugula Salad with Farro. It adds mighty texture and flavor. A double whammy of an ancient grain, I tell you!

Ingredients

• Farro: The base of this amazing salad. Nutty, a bit earthy, and delightfully chewy.
• Red onion: For a nice bite and zing that contrasts well with the other ingredients.
• Pepper: Add amazing color with bright, juicy bell pepper.
• Sun-dried tomatoes: There's something about the chewiness I can't get enough of. You could also use regular tomatoes.
• Parsley: Fresh parsley for herbaceous yumminess.
• Chickpeas: Hooray for plant protein! You could omit them if you're not a fan. Don't miss my Mediterranean Chickpea Salad, too!
• Feta: The tang of feta is delicious. You could also do avocado!
• Italian dressing: I love my easy homemade version in this salad but store-bought would work in a pinch!

How to make

This salad is so filling. So satisfying. A salad people will ask you the recipe for, no doubt about it.

1. Cook your farro. I like to use the quick cooking one from Trader Joe's.
2. Meanwhile, make the dressing and chop all the veggies.
3. Combine cooled quinoa, veggies, and dressing in a mixing bowl. Toss and devour!

Dietary swaps

• Make it vegan by omitting the cheese. Adding avocado would be delish, too.
• Make it gluten free by swapping the farro for brown or wild rice or quinoa.

How to cook farro

You can cook farro over the stove or in the Instant Pot. I like to get the quick-cooking kind from Trader Joe's that cooks in 10 minutes.

• To make over the stove, boil a medium pot of salted water (a 1:3 ratio of farro to water is a safe bet), add the farro, and simmer for 10 minutes, or until tender but still chewy. Drain any excess liquid.
• To make in the Instant Pot, cook on high pressure for 7-8 minutes and then quick release any remaining pressure.

Add-in and serving ideas

This recipe makes quite a large batch, so you can totally cut it down if need be.

• Add grilled chicken or shrimp if you're feeling a protein oomph.
• Use whatever seasonal veggies you love, like fresh tomatoes, cucumber, celery, or radish.
• Serve with a simple green salad and juicy grapes for a little snack plate!
• Add something sweet, like dried cherries.
• Add crunch with roasted pepitas, but sunflower seeds, almonds, walnuts, or pecans. Mmmmm.

How to store

The salad will keep in an air-tight container in the fridge for up to four days. An extra squeeze of lemon will brighten it up!

More salad recipes to drool over

• Power Salad with Za'atar Sweet Potatoes
• Healthy Broccoli Salad
• Summer Quinoa Salad
• Brussels Sprout Kale Caesar Salad

LET'S DO THIS!

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