Farro Salad with Feta Crumbles
I first encountered farro while dining on a bowl of soup at a restaurant. Its texture reminded me of barley. This could be a salad, I thought, and proceeded to experiment with it in the days that followed. I mixed it with a variety of raw and roasted veggies and paired it with different styles of dressing. But something wasn’t quite right. Eventually, I hit on the missing ingredient: simplicity. I tend to add extra veggies, nuts, and seeds to my salads, but this farro salad with feta crumbles is simple yet delicious on its own. Inspired by Mediterranean cuisine, it is both healthy and flavorful. And you likely will have its ingredients sitting around in your kitchen already.
First we’ll boil farro, then let it cool down for some time. In the meantime, we’ll prepare our dressing and chop all the veggies. Following this, we’ll toss all the ingredients together and then finally serve it chilled. I want to assure you that the two tablespoons of olive oil is essential to this salad. Olive oil not only helps the ingredients combine together, it also adds a desirable texture to the farro so it won’t taste dry. We will not be adding any beans, tofu, or seitan here, but feel free to add your choice of protein, if desired.
You can make this salad in advance and keep it fresh in your refrigerator for up to one week. This is a perfect salad to bring to picnics or for a potluck to enjoy with your family and friends. Personally, I love this salad for lunch and make it weekly. It’s fresh, healthy, and filling.
I encourage you to share your experience in the comments below if you tried this Farro Salad with Feta Crumbles Recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Farro Salad with Feta Crumbles
Ingredients
- ½ cup Farro
- 1½ cup Water
- ½ cup Cucumber diced
- ½ cup Cherry Tomatoes diced
- ¼ cup Red Onion finely diced
- ¼ cup Parsley minced
- 2 tbsp Sun-Dried Tomatoes diced
- 2 tbsp Black Olives diced
- 2 tbsp Vegan Feta Crumbles
Dressing
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1 tsp Italian Seasoning
- ½ tsp Black Pepper or to taste
- ½ tsp Salt or to taste
Instructions
- Bring water to boil and add farro. Cook over low-medium heat, until water is dissolved. Remove farro from heat, allow it to cool down a little, and then refrigerate for at least one hour.
- In the meantime, in a medium mixing bowl whisk together olive oil, lemon juice, Italian seasoning, salt, and pepper.
- In the same bowl add cucumber, tomatoes, onion, parsley, sun dried tomatoes, olives, feta crumbles and boiled farro. Toss ingredients well together.
- Serve chilled.