Mediterranean Farro Salad

This Mediterranean Farro Salad is colorful, healthy and easy to prepare. It’s also anything but ordinary, made with a zesty mix of fresh and marinated vegetables, feta cheese, herbs, and a drizzle of homemade lemon vinaigrette.

I love eating salads during the summer months. They’re refreshing, satisfying, and you don’t have to turn on the stove to make them! The only problem is that the same old mix of lettuce and vegetables can get a little boring. That’s why my current favorite is this mediterranean farro salad, a delicious vegetarian dish that’s packed with color, taste, texture, and nutrition.

With its flavorful mix of ingredients, every bite is interesting. Hearty farro is blended with sweet cherry tomatoes, roasted red peppers, marinated artichokes, and crispy cucumbers and radishes. Next, Kalamata olives add a kick of boldness alongside a sprinkle of tangy feta cheese and a handful of fresh basil and mint. Last, everything is tossed in a homemade lemon vinaigrette, tying it all together.

On a hot day, this simple meal can be whipped up in 30 minutes or so. It’s also a great recipe to serve as a side at cookouts and potlucks. Whether I’m hosting or attending a get-together, I always try to make something healthy to bring to the table (I also like having options that can be altered for certain dietary restrictions.) This flavorful dish can be served as a first course at a big family dinner, but it’s also perfect on a paper plate next to grilled hamburgers, shrimp, or chicken.

However, my favorite way to enjoy mediterranean farro salad is by itself, as a healthy lunch or light dinner. And because the base of the dish is farro rather than lettuce, it makes for great leftovers. (I would even argue that it tastes even better the next day, after all the components have had time to marinate.) In fact, it’s so easy to make a big batch at the beginning of the week  and toss a few scoops in a tupperware to take to work for lunch!

If you’ve never tried farro before, this is a great way to get acquainted with the ancient grain. It has a mild, nutty flavor and a slightly chewy texture. It’s so satisfying, you may find yourself adding it to all your other salads!

With that said, you can always swap farro out for barley, couscous, brown rice, or even quinoa if you can’t find it in the grocery store (or it’s just not your thing). To save time, you can use jarred roasted red peppers, but I usually prepare my own for a fresh, smoky taste. You may also choose to substitute feta for other cheeses, or leave it out completely in order to keep this recipe dairy-free and vegan.

For your next cookout or on a balmy summer evening when it’s too hot to cook, prepare this mediterranean farro salad for a satiating dish that won’t leave you feeling heavy. You can try pairing it with pita or tortilla chips for a utensil-free meal, or just savor it by the spoonful! With its zesty flavors and textures and customizable options, you’ll find yourself making this versatile recipe all summer long.

Ingredients

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10 ounces farro (about 1 1/2 cups)

1 1/2 teaspoons kosher salt, plus 1/2 teaspoon

8 ounces green beans, cut into 1- to 2-inch pieces (about 2 cups)

1/2 cup pitted black olives

1 medium red pepper, cut into thin strips (about 4 ounces or 1 cup)

3 ounces Parmesan, crumbled (about 3/4 cup)

1 small bunch chives, snipped (about 1/4 cup)

1/4 cup sherry vinegar

1/4 cup extra-virgin olive oil

1 tablespoon Dijon mustard

1 teaspoon freshly ground black pepper

Direction

1. In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool. 
2. Meanwhile, bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for 2 minutes. Transfer the cooked green beans to a bowl of ice water and let cool for 2 minutes. Drain the green beans. 
3. Once the farro has cooled add the green beans, olives, red pepper, Parmesan, and chives. Stir to combine. In a small bowl mix together the sherry vinegar, olive oil, mustard, pepper, and the remaining 1/2 teaspoon salt. Stir to combine. Pour the sherry vinaigrette over the farro salad. Toss to combine and serve.