Greek Farro Salad

Ingredients

• 1½ cups uncooked farro
• 1½ cups cherry tomatoes, halved
• 1 large cucumber, diced
• ½ red onion, finely sliced
• ¾ cup Kalamata olives, pitted
• ¾ cup crumbled feta cheese
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh dill, chopped

Lemon Dressing

• ¼ cup extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Rinse the farro under cold water. Add it to a pot with plenty of salted water and bring to a boil.
2. Reduce the heat and simmer for 25–30 minutes, or until the farro is tender but still pleasantly chewy. Drain well and let it cool.
3. While the farro cools, prepare the vegetables. Place tomatoes, cucumber, red onion, Kalamata olives, feta, parsley, and dill in a large bowl.
4. In a small bowl, whisk together olive oil, lemon juice, lemon zest, red wine vinegar, oregano, garlic, salt, and black pepper.
5. Add the cooled farro to the vegetable mixture. Pour the dressing over everything and gently toss until evenly coated.
6. Taste and adjust the seasoning with additional lemon juice, salt, or pepper if desired.
7. Refrigerate for 20–30 minutes before serving to allow the Mediterranean flavors to blend.

Servings & Tips

Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes