Greek Farro Salad with Vinegar Dressing
A fresh Greek-style farro salad that is simple to prepare. Great made ahead for picnics, potlucks, packed lunches, etc.
Servings6 side servings
- 1 cup farro (uncooked)
- 6-8 oz. grape tomatoes
- 1 English 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, vegan feta crumbles
For the oil-free tangy Greek dressing:
- 1/4 cup red wine vinegar
- 2-3 Tbsp. fresh lemon juice (about 1 lemon)
- 1 clove garlic
- 1 tsp. dried oregano
- 1/8 tsp. salt (more to taste)
Cook farro: Rinse farro well and add to a small pot with 2 cups water. Bring to a boil. Cover, reduce heat to medium-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.
Prepare veggies: Halve tomatoes and finely dice red onion. Dice cucumber and bell pepper. Roughly chop parsley, large stems removed. Place in a large bowl.
Add drained farro and dressing. Stir to combine.
Serve immediately or chill covered in the fridge for an hour to further combine. (Stir before serving as some dressing will settle at the bottom.)
Calories: 146 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 320 mg | Fiber: 7 g | Sugar: 3 g | Vitamin A: 1135 IU | Vitamin C: 37 mg | Calcium: 36 mg | Iron: 2 mg