I’ve eaten a lot of salads in my life, but this one is officially my new favorite. This Greek Farro Salad has such a wonderful flavor and texture. PLUS, you can make it ahead of time. And this dressing is to die for. It’s one of those things I could literally eat every single day right now.
Notes
Farro Farro is a high-protein, high-fiber, whole grain wheat that is packed with nutrients and flavor. It has a nutty flavor and a slight chew to them. You cook it in a way that’s very similar to rice. I think it’s great for salads because it absorbs all of the dressing and really holds it all together.
If you have an H-E-B or Central Market nearby, try their Italian Farro Quick Cook Grains. They’re precooked, so it only takes about 10 minutes to get them to the perfect texture. I simply boil it like pasta and drain it when the farro is tender. For this recipe, I use the whole bag. It makes about 4 cups of cooked farro.
If you can’t find farro, you can sub the farro for another grain like quinoa, bulgar, barley or even cous cous or orzo pasta.
Lemon Herb Vinaigrette You are going to love our Lemon Herb Vinaigrette. Use Parsley, Cilantro, or Basil. If you’re feeling frisky, try a combination of all three herbs for this salad. It’s just olive oil, lemon juice, garlic, salt, and herbs blended together. The end result is this vibrant, green dressing packed full of flavor.
Chopped Vegetables Chop one red onion, one seedless cucumber, and 2 cups of cherry tomatoes. The Flavor Bomb Tomatoes at H-E-B are my absolute favorite.
Kalamata Olives and Pepperoncini These two ingredients add a nice briny, salty element to this salad.
Feta Top this beautiful salad with feta for the perfect creamy and salty addition. If you want a vegetarian/vegan or dairy free salad, simply omit the feta. It is still absolutely delicious with out it. We love the Odyssey Reduced Fat Crumbled Feta.
Make Ahead This salad is excellent to make ahead. You can make it one or two days ahead. For best results, make the recipe as directed, but do not top with feta until you are ready to serve the salad. This makes a large salad, so we like to have it for dinner one night with Protein and then we have it for lunch over the next day or two. It packs really well in Tupperware containers, which makes this dish great for meal prepping.
Vegan or Dairy Free To make this salad vegan or daily free, omit the feta.
Protein This Greek Farro Salad goes great with Rotisserie Chicken, Steak, Shrimp, and Salmon.
Recipe
Greek Farro Salad
This Greek Farro Salad is officially my new favorite salad.
Ingredients
- 1/2 Cup Olive Oil or Grapeseed Oil
- 1 Cup of Fresh Herbs (Cilantro, Basil, or Parsley)
- Juice of Half of a Lemon
- 1 Clove of Garlic
- 1/2 tsp. Kosher Salt
- 3 Cups Cooked Farro, cooled
- 2 Cups Halved Cherry Tomatoes, or Diced Tomatoes
- 1 Seedless Cucumber, medium diced
- 1 Red Onion, Small Diced
- 1/2 Cup Kalamata Olives
- 1/2 Cup Pepperoncinis
- 1/2 Cup Crumbled Feta
Directions
- Step 1 To make the dressing, blend the oil, herbs, lemon juice, garlic and salt together until smooth.
- Step 2 Toss all of the remaining ingredients together, except for feta, with the dressing. Season to taste.
- Step 3 Top with feta.
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
