This hearty Mediterranean salad combines nutty farro with fresh vegetables, olives, and feta, offering a satisfying texture and robust flavors. It’s excellent for lunch boxes or casual dinners.
Ingredients & Key Components:
- 1 cup cooked farro, cooled
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, finely diced
- ¼ cup Kalamata olives, pitted and sliced
- ¼ cup crumbled feta
- Dressing: 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, salt, pepper
Preparation Notes:
Cook farro until tender but still chewy. Dice vegetables evenly for balanced bites. Use ripe, sweet cherry tomatoes for flavor contrast.
Assembly:
Combine farro and vegetables in a large bowl. Whisk dressing ingredients and toss salad thoroughly. Sprinkle feta on top before serving.
Flavor & Texture Profile:
Chewy farro contrasts with crisp vegetables, salty feta, and briny olives. The vinegar-based dressing provides tang and balances the richness of the cheese.
Serving Suggestions:
Ideal for picnics, lunches, or as a side to grilled lamb or chicken. Garnish with fresh parsley or mint for extra aroma.
Variations:
- Add roasted red peppers or artichoke hearts.
- Replace feta with goat cheese for creaminess.
- Include toasted pine nuts for crunch.
