Greek farro and feta salad
This Greek-style salad made with farro, an ancient grain, is a nice alternative to pasta salad. Farro doesn't get as soggy and holds the dressing very well. This is great served with grilled lamb or chicken. Add black olives or fresh herbs if you like!
Ingredients
Serves: 6
- 280g farro
- 950ml chicken stock
- 1 teaspoon olive oil
- 1 teaspoon sea salt, or to taste
- 60ml extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon herb seasoning
- 1 clove garlic, minced
- 180g seeded, diced tomato
- 135g seeded, diced cucumber
- 150g chopped red pepper
- 125g thinly sliced red onion
- 150g feta cheese, crumbled
- salt and ground black pepper to taste
Method
Prep:15min ›
Cook:35min ›
Extra time:2hr15min chilling ›
Ready in:3hr5min
- Rinse farro with water; drain. Place farro in a pot; pour in chicken stock to cover farro by at least 2.5cm, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
- Bring liquid to the 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.
- Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
- Whisk 60ml extra-virgin olive oil, lemon juice, herb 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.
Cook's Notes:
Farro may be whole-grain, or pearled (perlato) with part or all of the outer coating removed. For more specific cooking times, see package directions.
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Reviews & ratings
Average global rating:
(3)
Reviews in English (3)
I just discovered farro this year after cooking a Blue Apron dish for my son and his family. It's a delicious grain. So this August I was looking for a recipe to make a cold salad with farro, and found it with this one. I love a greek salad, and am happy to have found this recipe. My garden cucumbers and tomatoes went into it, and I followed the recipe as shown. I love it-very tasty, and keeps well in the fridge for a few days! Make it! - 22 Aug 2018 (Review from Allrecipes US | Canada)
Really robust and flavorful. This would take very well to having kale added. - 12 May 2018 (Review from Allrecipes US | Canada)
This is an excellent side dish. So good when tomatoes are in season!! I added some Greek olives. Delicious! - 29 Jul 2017 (Review from Allrecipes US | Canada)