Summer Farro Salad with Mediterranean Flavors

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 274.3
  • Total Fat: 13.3 g
  • Cholesterol: 10.0 mg
  • Sodium: 657.4 mg
  • Total Carbs: 31.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 9.7 g

View full nutritional breakdown of Summer Farro Salad with Mediterranean Flavors calories by ingredient
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Introduction

This grain salad adapts well to a variety of fresh summer vegetables. This grain salad adapts well to a variety of fresh summer vegetables.
Number of Servings: 6

Ingredients

    Grain:
    1 cup uncooked pearled farro, rinsed and drained
    1/2 onion, chopped small and divided
    1 clove garlic, chopped small
    1 cup chopped fresh or frozen kale or spinach

    Dressing:
    1/4 cup olive oil
    1/4 cup lemon juice, divided
    Zest of 1 lemon
    1 tsp honey
    1-2 tsps smoked paprika
    Pinch red pepper flakes
    Salt and ground black pepper to taste

    Salad:
    1/4 cup sundried tomatoes in oil, drained and chopped small
    2 large Roma tomatoes, de-seeded and chopped small
    1 medium or large red, yellow or orange pepper, chopped small
    1 cup zucchini, chopped small
    1/2 cup crumbled feta, preferably one with Mediterranean herbs (such as Trader Joe's) or tomato and basil (such as Athenos)
    Chopped parsley, oregano or thyme leaves or a mixture of all three


Tips

The salad is delicious when mixed with 1 cup of canned, rinsed and drained white or garbanzo beans. Don't have farro? Use pearled barley or whole wheat Israeli couscous (adjust cooking time as necessary).


Directions

Combine farro, half of chopped onion, and the garlic in a medium saucepan. Cover with 3 cups of lightly salted water and bring to a boil. Lower heat to a simmer and cook until farro is al dente, about 15 minutes. Add chopped kale after 10 minutes. Drain farro mixture and rinse with cold water. Set aside.

While farro cooks, add olive oil, half of lemon juice and the lemon zest to a large bowl. Add honey and half of smoked paprika and stir. Taste dressing and add the remaining paprika, salt and black pepper as necessary.

Pour farro mixture into the bowl. Add chopped vegetables and feta and stir to coat with dressing. Sprinkle with remaining lemon juice and toss with fresh herbs. Salad can be served warm or chilled.

Serving Size: 6 1-cup servings

TAGS:  Vegetarian Meals |

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