Greek Salad with Farro

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Adapted from Raising the Salad Bar by Catherine Walthers


Ingredients

  • 1 cup farro

  • 1 can chickpeas, rinsed and drained

  • 1 cucumber, peeled, seeded and diced

  • 1 red bell pepper, cored and diced

  • 1 cup grape tomatoes, halved

  • 1/4 cup minced red onioin

  • 1/2 cup black olives, halved

  • 1/4 cup minced fresh dill or parsley

  • 1/4 cup chopped fresh mint

  • 1 cup crumbled feta (optional)

Red Wine Vinaigrette

  • 1/4 cup red wine vinegar

  • 1 clove garlic, finely minced

  • 1/4 tsp kosher salt

  • 1/4 cup olive oil

Method

  1. Cook farro according to package directions. I like to leave my slightly al dente because I don’t like mushy grains. Drain well and set aside to cool.

  2. In a large serving bowl, combine farro and all ingredients except feta

  3. Whisk dressing together in a small bowl

  4. Toss salad gently with dressing and top with feta if desired.