GREEK FARRO SALAD | naturally vegetarian, easily vegan & dairy-free!

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

kalamata olives

🥗Healthier: green olives

💰Cheaper: black olives

Green olives are lower in calories, while black olives are often less expensive.

Rinse farro with warm water to wash off the starchy coating.

Bring a large pot of water to a roaring boil.

Add rinsed farro to boiling water and cook until tender, about 30 minutes.

Drain the cooked farro and give it a quick rinse.

Soak diced red onion in a little lemon juice to mellow its harsh bite.

Prepare the veggies: dice cucumber, halve cherry tomatoes, and chop bell pepper.

If using fresh bell pepper, you can also use roasted red bell pepper for added flavor.

In a small jar, whisk together three parts extra virgin olive oil, two parts red wine vinegar, and one part fresh lemon juice.

Season the dressing with salt, black pepper, garlic, dried oregano, and a bit of Dijon mustard.

In a large salad bowl, combine cooked farro, diced cucumber, cherry tomatoes, soaked red onion, diced bell pepper, chickpeas, crumbled feta cheese, and baby arugula.

Pour the dressing over the salad and toss everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens