There’s something about a Mediterranean salad that feels like a mini-vacation. Imagine savoring the nutty taste of farro mingling with vibrant veggies and tangy feta—it’s a dish that screams sunshine! I stumbled upon this recipe after watching a travel show about Greece last month, and it’s been my go-to ever since.
Steps
- In a medium saucepan, combine the stock and rinsed farro. Cook the farro according to the package directions until it reaches an al dente texture. Once cooked, remove it from the heat and drain any excess stock, allowing it to cool for at least ten minutes.
- In a large mixing bowl, combine the cooled farro with the diced cucumber, roasted red peppers, sun-dried tomatoes, crumbled feta cheese, diced red onion, and chopped fresh parsley. Add the prepared Greek vinaigrette and toss the ingredients together until they are well mixed.
- Serve the salad immediately, or cover and refrigerate it for up to two days for later use.
- To prepare the Greek vinaigrette, whisk together olive oil, freshly squeezed lemon juice, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until well blended. Use the vinaigrette immediately to dress the salad.
Ingredients
- 3 cups chicken or vegetable broth
- 1 cup uncooked farro, rinsed and drained
- 1 large cucumber, seeded and finely diced
- 2/3 cup finely diced roasted red peppers
- 1/2 cup finely diced sun-dried tomatoes
- 1/2 cup crumbled feta cheese
- Half of a small red onion, finely diced (approximately 2/3 cup)
- 1/4 cup finely chopped fresh parsley
- Greek vinaigrette (ingredients listed below)
- 3 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1/4 teaspoon dried oregano
- Pinch of garlic powder
- Pinch of salt
- Pinch of black pepper
FAQ
- What is farro, and where can I find it?
- Farro is an ancient whole grain known for its nutty flavor and chewy texture. It can typically be found in the grains or rice section of most grocery stores, or it can be purchased online.
- Can I make this salad in advance?
- Yes, you can prepare the Mediterranean Farro Salad ahead of time. It can be refrigerated for up to 2 days, making it a convenient option for meal prep or potlucks.
- What can I use instead of feta cheese?
- If you prefer a different cheese or have dietary restrictions, you can substitute feta with goat cheese or a dairy-free alternative that suits your taste and needs.
- Can I use a different grain instead of farro?
- Absolutely! If you don’t have farro on hand, you can substitute it with other grains like quinoa, barley, or brown rice, adjusting the cooking time as needed.
- Is this salad suitable for vegetarians?
- Yes, the salad is vegetarian-friendly if you use vegetable stock instead of chicken stock. For a vegan option, simply omit the feta cheese or use a plant-based cheese substitute.
Tips
- Cook Farro Perfectly: Ensure your farro is cooked al dente by following the package instructions and using chicken or vegetable stock for added flavor. Drain any excess liquid after cooking.
- Chop Ingredients Uniformly: For better texture and presentation, finely dice the cucumber, roasted red peppers, sun-dried tomatoes, and red onion to ensure they blend well with the farro.
- Make the Vinaigrette Fresh: Prepare the Greek vinaigrette just before tossing the salad to maintain its vibrant flavor, using fresh lemon juice for the best taste.
- Chill Before Serving: If time permits, refrigerate the salad for a couple of hours before serving to allow the flavors to meld together, enhancing the overall taste.
Equipment
- Medium saucepan (for cooking farro)
- Large mixing bowl (for mixing salad ingredients)
- Whisk (for mixing the vinaigrette)
