You Need to Make This Greek Farro Salad

By
Martina T
-

Greek farro salad takes an hour to be done, but it’s absolutely delicious.

Ingredients

For the salad:

  • 1 1/4 cups water
  • 1 medium cucumber, peeled and chopped
  • 3/4 cup crumbled feta
  • 1 1/2 cups pearled farro
  • 1 pint cherry tomatoes cut into halves
  • 2 cups roughly chopped baby spinach leaves
  • 1/2 thinly sliced small red onion
  • 1 chopped small green bell pepper
  • 1 tablespoon olive oil
  • 1 15-oz can chickpeas, drained and rinsed
  • 2 1/2 cups low-sodium vegetable broth
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For the dressing:

  • 1/4 teaspoon oregano
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1 tablespoon red wine vinegar
  • pinch of red pepper flakes

Instructions

Get a saucepan and turn the stove to medium heat. Heat the oil and start cooking the farro for 1 minute. Make sure that you stir constantly.

Pour the broth and water, then set the heat to high. Wait for the liquid to start boiling and once it does lower the heat. Let the liquid simmer for 30 to 35 minutes and the farro needs to be softer.

Remove the liquid and place the farro in a bowl. Combine it with the spinach and mix it right away. Wait for the spinach to cool down for 15 to 20 minutes.

Mix in the cucumber, feta, red onion, chickpeas, tomatoes, and pepper.

Combine the ingredients for the dressing and mix everything very well together.

Add the dressing to the Greek farro salad and toss it so that it’s combined.