Ingredients
Scale
- 1 cup pearled farro
- 2 cups water
- 1/2 teaspoon salt
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/3 cup crumbled feta cheese
- 3 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Rinse the farro under cold water.
- In a medium pot, bring 2 cups of water to a boil. Add the farro and salt, then reduce to a simmer. Cook for 20 minutes or until tender.
- Drain the farro and let it cool.
- In a large mixing bowl, combine the cooked farro, cherry tomatoes, cucumber, red onion, parsley, and basil.
- In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, garlic, salt, and pepper.
- Pour the dressing over the farro mixture and toss to combine.
- Gently fold in the crumbled feta cheese.
- Let the salad sit for at least 10 minutes before serving to allow the flavors to meld.
Notes
For extra crunch, add toasted nuts like almonds or walnuts. This salad tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 20mg
Keywords: farro, salad, feta, healthy, Mediterranean, meal prep