Mediterranean Farro Cucumber Feta (Printable)
Bright salad combining tender farro, cucumber, tomatoes, olives, and feta with a zesty lemon dressing.
# What's Needed:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 large cucumber, diced
06 - 1/4 small red onion, thinly sliced
07 - 1/4 cup fresh parsley, chopped
→ Other
08 - 1/2 cup Kalamata olives, pitted and halved
09 - 1/2 cup feta cheese, crumbled
→ Dressing
10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon dried oregano
13 - 1 clove garlic, minced
14 - Salt and pepper, to taste
# How to Make It:
01 - Rinse farro under cold water. In a medium saucepan, combine farro, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until farro is tender but still chewy. Drain any excess water and let cool.
02 - In a large salad bowl, combine cooled farro, cherry tomatoes, cucumber, red onion, parsley, olives, and feta.
03 - In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper to make the dressing.
04 - Pour dressing over the salad and toss gently to combine.
05 - Taste and adjust seasoning if needed. Serve immediately or chilled.
# Tips for Success:
01 -
- The farro stays perfectly chewy even after sitting in dressing for days making it ideal for meal prep
- You get that satisfying Mediterranean combination of creamy tangy salty and fresh in every single forkful
02 -
- The salad tastes best if you let it sit for at least 15 minutes after tossing so the farro can absorb some of the dressing
- Farro continues to soften as it sits in the dressing so if you prefer more texture cook it a minute or two less than the package suggests
03 -
- Spread the cooked farro on a baking sheet to cool quickly rather than leaving it in the hot pan which can cause it to continue cooking and become mushy
- If using cherry tomatoes from the grocery store let them sit at room temperature for an hour before prep to bring out their natural sweetness