Name: Mediterranean Farro Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup Farro; ½ English cucumber – deseeded and diced; 1 cup Grape tomatoes – halved; ½ cup Kalamata olives – pitted and chopped; 2 stalks Scallions – chopped; ¼ cup Flat leaf parsley – chopped; 1 lemon – juiced and zested; 1 teaspoon Garlic powder; 1 teaspoon Onion powder; 1 teaspoon Calabrian chili paste; 1 tablespoon Extra virgin olive oil; ¼ cup Chicken broth (or vegetable broth for vegan); Salt and pepper to taste

Description

A refreshing and hearty Mediterranean Farro Salad made with nutty farro, fresh cucumbers, juicy tomatoes, briny olives, and a zesty lemon dressing. Perfect as a wholesome main or vibrant side dish.

Ingredients

1 cup Farro

½ English cucumber – deseeded and diced

1 cup Grape tomatoes – halved

½ cup Kalamata olives – pitted and chopped

2 stalks Scallions – chopped

¼ cup Flat leaf parsley – chopped

1 lemon – juiced and zested

1 teaspoon Garlic powder

1 teaspoon Onion powder

1 teaspoon Calabrian chili paste

1 tablespoon Extra virgin olive oil

¼ cup Chicken broth (or vegetable broth for vegan)

Salt and pepper to taste

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Instructions

Bring a pot of salted water to a boil and add 1 tablespoon of chicken bouillon or use chicken broth. Cook the farro until tender but still slightly chewy, about 25–30 minutes. Drain and let cool.
While the farro cooks, dice the cucumber, halve the grape tomatoes, chop the olives, scallions, and parsley.
In a small bowl, whisk together lemon juice and zest, garlic powder, onion powder, Calabrian chili paste, olive oil, chicken broth, salt, and pepper to make the dressing.
In a large mixing bowl, combine the cooled farro and chopped vegetables.
Pour the dressing over the salad and toss gently until everything is evenly coated.
Serve immediately or refrigerate for at least 30 minutes for the flavors to meld.

Notes

For a vegan version, use vegetable broth instead of chicken broth.

Add crumbled feta cheese for extra creaminess or toasted pine nuts for crunch.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

The salad tastes even better after chilling overnight.

To refresh leftovers, drizzle with olive oil or a squeeze of lemon juice before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Boiled and Tossed
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 240
Sugar: 3g
Sodium: 310mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 7g
Cholesterol: 0mg