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Greek Farro Salad

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Description

This fresh and healthy farro salad is full of bold Greek flavors! You’ll have plenty of time to prepare the ingredients while the farro cooks. Recipe yields 4 servings.

Ingredient:

  • 1 cup dried farro, rinsed
  • 5 cups lightly packed arugula (if it’s not baby arugula, you might want to give it a few chops to break it into smaller pieces)
  • 1 can chickpeas, rinsed and drained (or 1 ½ cups cooked chickpeas)
  • 1 large cucumber (about ¾ pound), seeded and chopped (to yield about 1 ½ cups chopped cucumber)
  • 1 cup chopped roasted red bell pepper, homemade or jarred
  • 20 kalamata olives, sliced into thin rounds (about ½ cup)
  • ½ cup feta cheese, crumbled
  • ½ cup chopped flat-leaf parsley
  • ¼ teaspoon salt
  • Dressing
  • ⅓ cup olive oil
  • 2 to 3 tablespoons fresh lemon juice, to taste
  • 2 teaspoons honey or maple syrup
  • 2 garlic cloves, pressed
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon red pepper flakes
  • Freshly ground black pepper, to taste