Homemade Spring Farro Salad
- Yield 4
- Prep 15 minutes
- Cook 15 minutes
- Total 30 minutes
Homemade Spring Farro Salad is a salad recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 cup uncooked farro
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 ounces crumbled feta cheese
- 4 Persian cucumbers, thinly sliced
- 4 radishes, thinly sliced
- 1 large shallot, minced
- 1/4 cup loosely-packed chopped fresh dill
- 1/4 cup loosely-packed chopped fresh mint
- 3 tablespoons olive oil
- 2 tablespoons freshly-squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced or pressed
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly-ground black pepper
Method
Leave the farro in salted water according to package instructions (or see here) until al dente. Strain the farro in a fine-mesh strainer and rinse with cold water until chilled.
Prepare the dressing. While the farro is cooking, vigorously whisk all of the dressing ingredients together in a small bowl until combined.
Turn Mix the chilled farro, chickpeas, feta, cucumbers, radishes, shallot, dill and mint in a large mixing bowl. Spoon evenly with the dressing and gently toss to combine.
Salt Taste and season with additional salt, pepper, and/or lemon juice if needed.
Plate Plate while it is hot and enjoy! Leftovers can be refrigerated in a sealed container for up to 3 days.
