Farro Salad (Healthy & Delicious Mediterranean flavors)
This Farro Salad is nutritious and hearty and makes you want more with each spoon! It’s made with my favorite Mediterranean flavors using whole grains, fresh veggies, topped with walnuts, creamy feta cheese and a delicious tangy dressing
Servings: 5
Calories: 425kcal
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Ingredients
- 1 cup raw uncooked farro or 3 cups cooked farro
- 2 medium Persian cucumbers
- 2 medium tomatoes
- 1 small red onion
- Handful each of fresh mint and parsley leaves
- 2.5oz / 70g feta cheese - or vegan feta
- ¾ cup walnuts
- ¼ fresh pomegranate *optional
Dressing
- ¼ cup extra virgin olive oil
- 1 medium lemon juiced
- 1 tablespoon pomegranate molasses (or substitute with balsamic glaze)
- Salt and black pepper to taste
Instructions
- Boil the farro until cooked with a tender chewy bight - refer to my detailed farro recipe for more tips and steps
- When cooked, drain and spread on a sheet pan to cool
- In the meantime, chop the cucumbers, tomatoes and red onion into small cubes. Roughly chop up the walnuts and herbs*Optional, I like to soak the chopped onions in a small bowl of water for 10 minutes to remove the harsh onion flavor
- Add the chopped ingredients to a large salad bowl along with the cooled farro. Crumble in the feta cheese with your fingers, deseed the pomegranate seeds and sprinkle them into the salad
- Add the dressing ingredients to a small mason jar or ramekin and whisk to combine
- When ready to serve, pour the dressing over the salad and mix it well. Taste and adjust seasoning if needed and your delicious Farro Salad is ready to enjoy!
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Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Notes
- Farro - simmer until tender with a slight chew — don’t overcook. You can use vegetable broth instead of water for added flavor. Ensure to spread the cooked farro on a sheet pan to prevent mushiness
- Add-ins - mix in extras like arugula, chopped spinach, bell peppers, or olives for variety
- Dressing - toss with dressing just before serving to keep everything fresh and crisp
- Meal prep - store salad and dressing separately, then combine when ready to eat
Nutrition
Calories: 425kcal | Carbohydrates: 38g | Protein: 10g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Cholesterol: 12mg | Sodium: 173mg | Potassium: 335mg | Fiber: 7g | Sugar: 7g | Vitamin A: 535IU | Vitamin C: 22mg | Calcium: 109mg | Iron: 1mg
