December 12, 2017

Greek Farro Salad (Vegan!)

This easy, healthy Greek Farro Salad is just 10 ingredients and 35 minutes to make! Vegan, oil-free, and great made-ahead for picnics, potlucks, packed lunches, etc.

My 5 year old daughter has been alllll about the farro lately. The first time she took a bite, her eyes lit up and she said, "ooh, it's so fun to eat!" Haha, I totally agree - farro has such a unique, chewy texture. I often just cook a batch for her in vegetable broth and she'll eat it plain (plus it's great, easy addition to her school lunches.)

But I quickly realized I have zero farro recipes on the blog and needed to change that. So I adapted this recipe from my Ultimate Greek Chopped Salad which I love oh so much. Basically I swapped out the garbanzo beans for farro, added some fresh herbs, and updated the dressing. I LOVE this remake! Plus it takes just 10 fresh, healthy ingredients and only 35 minutes to make. So it's a great choice for packed lunches, picnics, potlucks, or simply a make-ahead meal to keep in the fridge for the week. (And if you're an olive lover, they're fantastic in this!) Enjoy!

As always, come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I really love seeing what you guys cook up.

Vegan, oil-free (for gluten-free swap out farro for garbanzo beans)
Serves about 6-8 as a side

1 cup uncooked farro
6-8 oz. grape tomatoes
1 large hothouse cucumber
1 red bell pepper
1/2 small red onion (sub shallot or green onion for milder flavor)
1/4 cup fresh parsley
Optional: olives (love this addition!), garbanzo beans

{For the oil-free tangy Greek dressing}
1/4 cup red wine vinegar
2-3 Tbsp. fresh lemon juice
1 clove garlic
1 tsp. dried oregano
1/8 tsp. salt, more to taste

Cook farro: rinse well and add to a small pot with 2 cups water. Bring to a boil. Cover, reduce heat to med-low and simmer for 25 minutes or until desired tenderness. Drain.
Meanwhile, make the dressing: mince garlic and combine all ingredients in a small bowl. Set aside.
Halve tomatoes, finely dice red onion, and dice cucumber and bell pepper. Roughly chop parsley. Place in a large bowl.
Add drained farro, dressing, and stir to combine.
Great served immediately. (Or even better after it sits covered in the fridge for an hour! Just give it a stir before serving as the dressing settles at the bottom.)

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