Recipe From: Laura and Shana
This is a great alternative to a pasta salad as farro doesn't get soggy and holds up the dressing very well. This is great served with grilled lamb or chicken.
1 1/2 Cups Farro
4 Cups Chicken Broth
1 tsp. olive oil
1 tsp. sea salt, or to taste
1/4 C. extra-virgin olive oil
3 TBS. fresh lemon juice
1 TBS. Greek seasoning
1 clove garlic, minced
1 C. seeded, diced tomato
1 C. seeded, diced cucumber
1 C. chopped red bell pepper
3/4 C. thinly sliced red onion
1 C. crumbled feta cheese
1/2 C. kalamata olives, cut in half
salt and ground black pepper, to taste
Rinse farro with water, drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 tsp. olive oil and sea salt.
Bring liquid to a boil, reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
Drain farro, rinse with cold water and set aside to cool completely about 15 minutes.
Wisk 1/4 C. extra-virgin olive oil, lemon juice, greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, bell pepper, onion, feta cheese and olives. Stir in tomato mixture until completely coated with dressing. Season with salt and pepper. Refrigerate salad at least 20 minutes before serving.
This is a great alternative to a pasta salad as farro doesn't get soggy and holds up the dressing very well. This is great served with grilled lamb or chicken.
1 1/2 Cups Farro
4 Cups Chicken Broth
1 tsp. olive oil
1 tsp. sea salt, or to taste
1/4 C. extra-virgin olive oil
3 TBS. fresh lemon juice
1 TBS. Greek seasoning
1 clove garlic, minced
1 C. seeded, diced tomato
1 C. seeded, diced cucumber
1 C. chopped red bell pepper
3/4 C. thinly sliced red onion
1 C. crumbled feta cheese
1/2 C. kalamata olives, cut in half
salt and ground black pepper, to taste
Rinse farro with water, drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 tsp. olive oil and sea salt.
Bring liquid to a boil, reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
Drain farro, rinse with cold water and set aside to cool completely about 15 minutes.
Wisk 1/4 C. extra-virgin olive oil, lemon juice, greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, bell pepper, onion, feta cheese and olives. Stir in tomato mixture until completely coated with dressing. Season with salt and pepper. Refrigerate salad at least 20 minutes before serving.
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