Description
A refreshing and nutritious Greek-inspired salad featuring chewy farro, juicy tomatoes, crisp red peppers, tangy kalamata olives, and creamy feta, all tossed with fresh dill and a zesty lemon-olive oil dressing. Perfect as a light lunch, side dish, or make-ahead meal.
Ingredients
Scale
Grains
- 2 cups cooked Bob’s Red Mill Organic Farro
Vegetables & Herbs
- 1 tomato, diced
- 1 red pepper, seeded and diced
- ½ cup red onion, minced
- ½ cup kalamata olives, minced
- 3 tablespoons fresh dill, minced
Dairy
- 4 ounces feta, crumbled
Dressing
- 1 zest and juice of lemon
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Combine Ingredients: In a large bowl, toss together the cooked farro, diced tomato, diced red pepper, minced red onion, minced kalamata olives, and fresh dill until evenly mixed.
- Add Dressing: Add the extra virgin olive oil, lemon zest, lemon juice, salt, and pepper to the bowl. Stir thoroughly to coat all ingredients with the dressing.
- Adjust Seasoning: Taste the salad and adjust the seasoning with additional salt, pepper, olive oil, or lemon juice as desired for balance.
Notes
- This salad holds well and can be stored in an airtight container in the refrigerator for up to 5 days.
- Over time, the farro will absorb the vinaigrette, so add more olive oil or lemon juice if serving a few days after preparation, or wait to add the dressing until right before serving for maximum freshness.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 280
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 20 mg
