Greek Farro Salad

 

Ingredients

• 1 ½ cups farro
• 4 cups chicken broth
• 1 teaspoon olive oil
• 1 teaspoon sea salt, or to taste
• ¼ cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 tablespoon Greek seasoning
• 1 clove garlic, minced
• 1 cup seeded, diced tomato
• 1 cup seeded, diced cucumber
• 1 cup chopped red bell pepper
• ¾ cup thinly sliced red onion
• 1 cup crumbled feta cheese
• salt and ground black pepper to taste

Directions

Instructions Checklist

• Step 1

  Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.

• Step 2

  Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.

• Step 3

  Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.

• Step 4

  Whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.