Chopped Vegetable Farro Salad with Feta
Serves 4
15 mins prep
20 mins cook
35 mins total
A fresh, colorful farro salad that tastes every bit as good as it looks. I toss nutty farro with a jumble of Mediterranean vegetables, handfuls of herbs, and salty crumbles of feta, all pulled together with a zippy vinaigrette dressing. It’s the kind of salad you’ll want to eat warm right out of the bowl or set out at room temperature as a fun twist on pasta salad, or even make it the main event for a hearty dinner.
Vinaigrette
Farro Salad
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Make the vinaigrette
Add all the ingredients to a Mason jar, screw on the top and shake to mix. You can also just whisk the dressing in a small bowl. Pluck out the crushed garlic clove before serving the dressing.The vinaigrette dressing will keep 2-3 days in the refrigerator.
Make the salad
Bring a medium pot (3-4 quarts) of water to a boil and add 1 tablespoon salt. Cook 20 minutes, or until the grains are swelled and tender, with an "al dente" bite in the center.
Drain the farro. Transfer to a large serving bowl and let the farro cool about 10 minutes.
Add the tomatoes, bell pepper, zucchini, red onion and parsley to the farro and stir together. Pour the dressing over (remove the garlic clove) and gently toss to coat in the dressing.
Taste and season with more salt, vinegar or lemon juice if needed. Sprinkle the cheese over the farro and serve with your choice of salad greens.
