Greek Farro Salad

14 Mar

Another favorite thing of mine is simple ingredients.

I was craving a hearty, fresh, salad with a grain base.

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I had picked up some farro from Trader Joe’s. I had a ton of fresh veggies that I couldn’t wait to bite into. I had some feta cheese that was begging to be a topping on my salad. I was thinking about what to do for a dressing. I decided to keep it simple. With good ingredients, there’s no need to get too fancy with anything.

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Let the flavors shine through!

I was also dreaming of summer (as another foot of snow was being dumped on us…I’m not complaining though!) and a salad made with refreshing veggies was just the thing.

You can feel great about eating this salad. It makes a great main dish or the perfect side dish to accompany your meal. The farro is a whole grain with a satisfying chew to it. The chickpeas are a great source of fiber and protein. The olive oil gives you a daily dose of omega-3’s. And who can complain about a colorful array of veggies?

Bite into this salad and dream of warm summer nights, pool parties, and flip flops!

Greek Farro Salad

Note: The cucumbers don’t keep their fresh bite after the second day. I would recommend keeping them separate and adding them to your salad if you don’t plan to enjoy it all the first couple days.

Makes 6 cups

3 cups cooked farro (I used Trader Joe’s)

1 cup cucumbers, chopped

1 cup grape tomatoes, cut in half

3 scallions, white and light green parts, sliced thin

2 ounces feta cheese, crumbled

1 can chickpeas, drained and rinsed

3 tablespoons olive oil

2 tablespoons lemon juice

1/2 teaspoon salt, plus more to taste

1. Add farro, tomatoes, cucumbers, scallions, feta, and chickpeas in a large bowl. Stir to combine.

2. Add olive oil, lemon juice, and salt. Stir to combine. Add more salt to taste. Keep in an airtight container in the fridge for 3-4 days.

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