Mediterranean Farro Salad
Make Mediterranean Farro Salad: toss chewy farro with cucumber, roasted peppers, sun-dried tomatoes and feta in a zesty Greek vinaigrette.
Ingredients
- 3 cups chicken or vegetable stock
- 1 cup uncooked farro, rinsed and drained
- 1 large cucumber, seeded and finely-diced
- 2/3 cup finely-diced roasted red peppers
- 1/2 cup finely-diced sun-dried tomatoes
- 1/2 cup crumbled feta cheese
- half of a small red onion, finely diced (about 2/3 cup)
- 1/4 cup finely-chopped fresh parsley
- Greek vinaigrette (see ingredients below)
- 3 Tablespoons olive oil
- 1 Tablespoon freshly-squeezed lemon juice
- 1 Tablespoon red wine vinegar
- 1/4 teaspoon dried oregano
- pinch of garlic powder
- pinch of salt
- pinch of black pepper
Instructions
Step 1: Cook the farro
Stir the rinsed farro and 3 cups of chicken or vegetable stock together in a medium saucepan and simmer until al dente, following the package timing. Once tender but still chewy, drain any excess stock and spread the warm farro on a shallow tray or leave it briefly in the pan to cool for at least ten minutes so the grains relax and the outer bran softens; you want distinct, plump, slightly glossy pearls with a nutty, tender chew rather than a mushy paste. Keep the cooked farro at room temperature while you prepare the dressing and vegetables.
Step 2: Whisk the Greek vinaigrette
Whisk the vinaigrette ingredients—olive oil, freshly-squeezed lemon juice, red wine vinegar, dried oregano, a pinch of garlic powder, salt and black pepper—until emulsified and slightly glossy. Taste for balance: bright lemon, tang from vinegar, and herb warmth from the oregano. Keep the vinaigrette in a small glass jar or cruet until ready; this concentrated, silky dressing will cling to each farro grain and provide the glossy finish that ties the salad together.
Step 3: Toss the salad and assemble
Transfer the cooled farro to a clear glass mixing bowl, add the finely-diced cucumber, roasted red peppers, sun-dried tomatoes, crumbled feta, diced red onion and chopped parsley, then drizzle in the Greek vinaigrette. Toss gently with a wooden salad spoon until the dressing evenly coats the grains and vegetables—the result should read as textured and cohesive: warm golden-brown farro studded with bright green cucumber, scarlet peppers, deeper ruby sun-dried tomatoes, purple-red onion shards and creamy white feta. Let the flavors settle for a few minutes, then taste and adjust salt or lemon if needed.
Step 4: Plate and store
Spoon the tossed Mediterranean farro salad into the serving clear glass bowl, finishing with extra scattered feta and a few parsley leaves for fresh, vivid contrast. Serve immediately for best texture and brightness, or cover and refrigerate up to 2 days—the farro will keep its chewy integrity while the flavors meld. Keep any extra vinaigrette in the jar for quick re-dressing when serving again.
Notes
- Rinse farro well to remove dust before cooking.
- Seed and pat cucumbers dry to prevent watering down the salad.
- Store vinaigrette separately for longer-lasting crunch.
- Use pearled farro for faster cooking or whole farro for more chew.
- Taste and adjust lemon and salt after tossing.