This Mediterranean farro salad (or variations of it - see notes later!) is one of my 'go to' summer meals. It is full of flavour, fresh, light and makes a perfect meal on its own or works as a great side salad for a summer BBQ. Hearty farro is tossed with cherry tomatoes, cucumber, Kalamata olives, feta, & plenty of fresh herbs & it's all finished with a simple and zingy vinaigrette. This can be served warm or cold and will keep in the fridge for a couple of days!
INGREDIENTS 1/2 Cup Cooked Farro
1 Can Chickpeas (rinsed and drained)
Large Handful of cherry tomatoes - finely sliced
1 Small Cucumber - finely diced
2 tbsp Kalamata Olives
Big Bunch of Fresh Parsley
100g Feta Cheese
4 Tablespoons Olive Oil
1 Tablespoon Fresh Lime Juice (1/4 lime)
1 Tablespoon Red Wine Vinegar
1/4 Teaspoon Dried Oregano
Pinch of Garlic Powder
Salt & Pepper to taste
How to make Mediterranean Farro Salad:
After cooking, the farro, some knife skills are all you need!
Combine chopped tomatoes, cucumber, Kalamata olives and lots of fresh parsley.
Mix your vinaigrette - I like to use a small jar.
Combine everything and give it a good toss.
Top with feta, some extra sprigs of parsley and voila!
If you can’t find farro, you could use barley, quinoa, whole wheat couscous, brown rice, or any other grain.
Chickpeas can be swapped out of any other bean.
If you don’t like feta, skip it or use another cheese.
Add in extra veggies like roasted red peppers, sundried tomatoes, artichokes or chopped spinach.
Mix up the herbs - you can either keep it simple with one fresh herb or mix it up! Parsley, dill, mint and even coriander work very well.
For extra crunch add some toasted pine nuts or roasted pistachios.