Ingredients
Scale
- 1 cup farro
- 3 cups water
- 1/2 teaspoon salt
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely diced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- 1/2 teaspoon Dijon mustard
- Salt and black pepper, to taste
- 3/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
Instructions
- Cook the farro: In a medium saucepan, combine rinsed farro, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 25-30 minutes until tender yet chewy. Drain any excess water and let cool.
- Prepare the vegetables: Dice cucumbers, halve cherry tomatoes, finely chop red onion and olives. Combine in a large mixing bowl with chopped parsley and mint.
- Make the dressing: Whisk together olive oil, lemon juice, oregano, minced garlic, Dijon mustard, salt, and pepper in a small bowl.
- Combine everything: Add cooled farro to the vegetable mixture; pour the dressing over it and toss gently to combine.
- Final touches: Fold in crumbled feta cheese, taste for seasoning adjustments, and serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 4g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 15mg