Italian-Style Farro Salad
Loaded with flavor and good-for-you veggies, this hearty salad makes for a wonderful side dish. Add lean protein, like grilled chicken, and you have the perfect light meal.Original recipe from Well Plated by Erin.
Ingredients
For the Salad
- 1 cup uncooked farro
- 1/4 teaspoon kosher salt
- 1/2 cup sundried tomatoes (not oil packed) cut into julienne slices
- 1 large cucumber seeded and diced
- 3/4 cup roasted red peppers (from a jar) drained and diced
- 1 pint cherry tomatoes halved
- 1 cup fresh or frozen peas thawed, if frozen
- 1/2 cup finely chopped fresh Italian parsley
- 1/2 cup crumbled feta cheese
For the Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl and allow to cool.
- While the farro cools, make the dressing. In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the cooled farro (it should be warm, but no longer hot) and sprinkle with ¼ teaspoon salt. Toss to coat.
- Add all of the remaining ingredients to the bowl except for the feta and gently toss to coat. Taste and add as much of the remaining dressing as you like.
- Sprinkle with feta (see note), gently toss again, then season with salt and pepper to taste. Serve cold or at room temperature.
Notes
- Farro should always be rinsed before cooking. This removes impurities and helps prevent the grain from tasting bitter.
- Unless you plan to eat all of the salad in one sitting, reserve the feta for individual servings. We've found that feta mixed in and then stored as leftovers can break down and get tacky.
- Another leftover tip is to reserve some of the dressing for the next serving. The farro will absorb most of the dressing in the bowl during refrigeration, so having some extra to add will help keep it moist.
Nutrition Facts
Italian-Style Farro Salad
Amount per Serving
Calories
204
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
432
mg
19
%
Potassium
576
mg
16
%
Carbohydrates
31
g
10
%
Fiber
7
g
29
%
Sugar
7
g
8
%
Protein
5
g
10
%
Vitamin A
906
IU
18
%
Vitamin C
36
mg
44
%
Calcium
43
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.