Mediterranean Farro Salad
This Mediterranean Farro Salad has a colorful mix of fresh veggies and tender, nutty farro tossed in an easy homemade flavorful dressing.
Servings 8
Ingredients
- 3 cups water
- 1 cup uncooked farro, pearled
- 15 ounce can chickpeas, drained and rinsed
- ½ batch Greek Salad Dressing
- 1 cup Persian or English cucumber, quartered
- 1 cup cherry tomatoes, quartered
- 1 bell pepper, orange or yellow, chopped
- ½ cup feta cheese, crumbled
- ⅓ cup Kalamata olives, halved
- ⅓ cup red onion, diced
- 1 tablespoon fresh mint, chopped
- 1 teaspoon salt
Instructions
- Bring 3 cups of water to a boil in a saucepan. Once boiling, give the farro a good rinse, then add it into the boiling water along with the salt. Simmer uncovered for 15-17 minutes or until cooked through and slightly chewy.
- While the farro is cooking, chop up all your veggies. It’s best to try to make them all around the same size, making it easier to eat. Also prepare the Greek Salad Dressing and set it aside to allow the flavors to meld.
- Add the farro to a large bowl, along with the remaining ingredients, except for the dressing.
- Pour the dressing over the top, then toss to combine. Add the chopped mint over the top and it’s ready to serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Mediterranean Farro Salad
Amount per Serving
Calories
221
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Carbohydrates
35
g
12
%
Fiber
7
g
29
%
Sugar
4
g
4
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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