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!
Greek Farro Salad
- 1 cup farro (uncooked)
- 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, 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.)
Nutrition Per Serving (estimate)