Mediterranean Farro Salad
Mediterranean Farro Salad requires roughly 25 minutes from start to finish. For $1.53 per serving, you get a salad that serves 8. One serving contains 195 calories, 5g of protein, and 8g of fat. It is brought to you by Gimme Some Oven. 29303 people were glad they tried this recipe. A mixture of sun-dried tomatoes, red wine vinegar, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 86%, this dish is outstanding. Mediterranean Farro Salad, Mediterranean Farro Salad, and Mediterranean Farro Salad are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
pinch of black pepper
1 large cucumber, seeded and finely-diced
1 cup uncooked farro, rinsed and drained
1/2 cup crumbled feta cheese
pinch of garlic powder
1 Tablespoon freshly-squeezed lemon juice
3 Tablespoons olive oil
half of a small red onion, finely diced (about 2/3 cup)
1/4 teaspoon dried oregano
1/4 cup finely-chopped fresh parsley
1 Tablespoon red wine vinegar
2/3 cup finely-diced roasted red peppers
pinch of salt
1/2 cup finely-diced sun-dried tomatoes
3 cups chicken or vegetable stock
Equipment:
sauce pan
mixing bowl
whisk
Cooking instruction summary:
To Make The Salad:Stir together stock and farro in a medium saucepan,and cook according to package instructions until al dente. Remove from heat, and drain off any extra stock once the farro is cooked. Let farro cool for at least 10 minutes.Transfer farro to a large mixing bowl, and add in remaining ingredients, including the vinaigrette. Toss until combined.Serve immediately, or cover and refrigerate for up to 2 days.To Make The Greek Vinaigrette:Whisk all ingredients together until combined. Use immediately.
Step by step:
1. To Make The Salad:Stir together stock and farro in a medium saucepan,and cook according to package instructions until al dente.
2. Remove from heat, and drain off any extra stock once the farro is cooked.
3. Let farro cool for at least 10 minutes.
4. Transfer farro to a large mixing bowl, and add in remaining ingredients, including the vinaigrette. Toss until combined.
Serve immediately, or cover and refrigerate for up to 2 days.To Make The Greek Vinaigrette
1. Whisk all ingredients together until combined. Use immediately.
Nutrition Information:
covered percent of daily need
