Sunday, August 4, 2019

Greek Farro Salad

Sometimes recipe ideas sit on my record for months, ready to be made. Sometimes a yearning moves and a corresponding recipe materializes out of skinny air—such is the case with this Greek farro salad. It positive aspects bold Mediterranean flavors (lemon, herbs, chickpeas, roasted red peppers and feta), tossed with an awful lot of fresh, peppery arugula and warm, chewy entire grains. Pass me a fork already!

Greek Farro Salad

The finest part? This salad retains effectively for NULL to 3 days within the fridge, that is all of the time welcome, but exceptionally proper now. The seasons are altering proper the following in Kansas City and it’s simply too good backyard to dwell internal and cook. Let’s take in all of the seventy-degree days we will get!

To that end, I’m conserving this publish quick and sweet. Do permit me recognise the way you're keen on this salad—please remark beneath and publish a photograph to Instagram with the hashtag #cookieandkate! I all of the time desire to hear/see how my recipes end up for you.

roasted red pepper, olives and cucumber
farro salad dressing
Greek arugula farro salad
Greek arugula farro salad in bowlsPRINT
Greek Farro Salad
Author: Cookie and KatePrep Time: 15 minsCook Time: 25 minsTotal Time: 40 minutesYield: four servings 1xCategory: SaladCuisine: Greek

This contemporary and wholesome farro salad is filled with bold Greek flavors! You’ll have an awful lot of time to practice the foods whereas the farro cooks. Recipe yields four servings.


1 cup dried farro, rinsed
5 cups frivolously packed arugula (if it’s no longer child arugula, you may desire to offer it only a pair of chops to ruin it into smaller pieces)
1 can chickpeas, rinsed and tired (or 1 ½ cups cooked chickpeas)
1 big cucumber (about ¾ pound), seeded and chopped (to yield about 1 ½ cups chopped cucumber)
1 cup chopped roasted red bell pepper
20 kalamata olives, sliced into thin rounds (about ½ cup)
½ cup feta cheese, crumbled
½ cup chopped flat-leaf parsley
¼ teaspoon salt
⅓ cup olive oil
2 to 3 tablespoons contemporary lemon juice, to taste
2 teaspoons honey or maple syrup
2 garlic cloves, pressed
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon red pepper flakes
Freshly floor black pepper, to taste


To practice dinner the farro: In a medium saucepan, combine the rinsed farro with at the least three cups water (enough water to disguise the farro via a pair of inches). Bring the water to a boil, then scale back warmth to a smooth simmer. Cook, stirring occasionally, till the farro is smooth to the chew but nonetheless pleasantly chewy (pearled farro will take round 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the extra water and return the farro to the pot. Stir in ¼ teaspoon salt and just a bit splash of the dressing. Set apart for simply only a pair of minutes to cool.

Meanwhile, in a big serving bowl, combine the arugula, chickpeas, cucumber, peppers, olives and parsley.

In a liquid measuring cup or small bowl, whisk collectively the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper till emulsified.

Add the pleasant and cozy farro to the serving bowl and drizzle within the last dressing. Toss to combine. Add the feta, toss again, and season to style with extra salt and pepper.CLICK FOR ALL >>>