Mediterranean Farro Salad
4.50 from 2 votes
Course Main Course, Salad, Side Dish
Cuisine Mediterranean
Servings 5 cups
Diet Vegetarian
Ingredients
- 1.5 cups dry farro
- 1 tablespoon + 1 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- ½ teaspoon freshly ground black pepper
- ½ cup sliced Spanish olives
- ½ cup canned cannellini beans rinsed and drained
- 1 cup diced tomato
- ½ cup crumbled feta cheese
- 2 tablespoons chopped basil
- 5 tablespoons balsamic vinaigrette
- Kosher Salt and freshly ground black pepper
Instructions
- Bring a large pot of water to a boil and add 1 tablespoon salt.
- Add Farro to water and cook according to package directions.
- Drain, transfer to a large bowl and season with extra virgin olive oil, additional teaspoon salt and pepper.
- Mix well and set aside to cool slightly.
- Once cool, add olives, beans, tomatoes, feta, basil and vinaigrette.
- Toss well to combine.
Nutrition
Serving: 0.75cupCalories: 245kcalCarbohydrates: 31gProtein: 7gFat: 12gSaturated Fat: 2.5gCholesterol: 9mgSodium: 405mgFiber: 4g
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4 Responses
It has potential. As is – it was too much salt between the 1TBS added at cooking, then olives, feta, dressing, and additional salt after all that – I added some red wine vinegar after the fact which helped but next time I would not add any salt for cooking and maybe just a little after it’s cooked. Also – I would add 2 C of tomatoes to freshen it up a bit.
Great tips – I find that when I use coarse, flaky salt, the 1 TBSP is good but a finer salt might make it too salty. Thanks for the feedback!
Delicious dish. The flavours work so well together, with not one overpowering the other.
The farro cooks perfectly and the olives complement the tomatoes, giving you a sharp sliver of olive in most bites.
I just raided the refrigerator and spooned some more; this instant pot will test my craving controls.
Thank you for the fabulous recipe!
so glad you loved this recipe – it’s one of my faves!