Mediterranean Farro Salad
- Yield 6
- Prep 10 minutes
- Cook 15 minutes
- Total 25 minutes
Mediterranean Farro Salad is a salad recipe on Avoteb. The yield on the card is 6. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 3 cups chicken or vegetable stock
- 1 cup uncooked farro, rinsed and drained
- 1 large cucumber, seeded and finely-diced
- 2/3 cup finely-diced roasted red peppers
- 1/2 cup finely-diced sun-dried tomatoes
- 1/2 cup crumbled feta cheese
- half of a small red onion, finely diced (about 2/3 cup)
- 1/4 cup finely-chopped fresh parsley
- Greek vinaigrette (see ingredients below)
- 3 Tablespoons olive oil
- 1 Tablespoon freshly-squeezed lemon juice
- 1 Tablespoon red wine vinegar
- 1/4 teaspoon dried oregano
- pinch of garlic powder
- pinch of salt
- pinch of black pepper
Method
Whisk together stock and farro in a medium saucepan, and cook according to package instructions until al dente. Lift from heat, and pour off off any extra stock once the farro is cooked. Let farro cool for at least 10 minutes.
Move farro to a large mixing bowl, and add in remaining ingredients, including the vinaigrette. Turn until combined.
Plate while it is hot, or cover and refrigerate for up to 2 days.
Beat all ingredients together until combined. Take immediately.
