Name: Mediterranean Farro Salad
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Healthy Lifestyle
Ingredients: ½ cup farro rinsed, and soaked overnight; 3 tablespoons olive oil; 1 tablespoon lemon juice; sea salt to taste; ½ teaspoon finely grated lemon zest; 1 teaspoon pink peppercorns; 1 tablespoon shredded mint; 1 tablespoon lightly chopped dill; 1 cup quartered cherry tomatoes; ⅓ English cucumber peeled and diced; 1 cup sugar snap peas cut in 1/2” slices; 2 stalks celery diced; 2 tbsp toasted pepitas; 1 teaspoon sumac; ½ cup crumbled feta cheese; 12 cups wild arugula or to taste

AuthorAnn Ogden Gaffney

Rating0.0DifficultyBeginner

Want an easy no-cook salad with satisfying cool crunch to beat the heat? Want a salad that's a real meal? Look no further than Mediterranean Farro Salad! Mediterranean Farro Salad is a wonderful no-cook way to use this ancient grain. All you need to do is soak the farro overnight to give it the perfect 'al dente' bite, then toss it together with a a wonderful citrusy dressing, and a refreshing selection of summer veggies, nuts, herbs. Sprinkle with feta, and you're done. The veggies we've given you here are a great place to start, but you can use any variety of wet and crunchy veggies in this salad. It's the perfect summer meal!

Yields4 Servings

Prep Time30 minsTotal Time30 mins

½ cup farro rinsed, and soaked overnight

For the dressing:

3 tablespoons olive oil

1 tablespoon lemon juice

sea salt to taste

½ teaspoon finely grated lemon zest

1 teaspoon pink peppercorns

1 tablespoon shredded mint

1 tablespoon lightly chopped dill

For the salad:

1 cup quartered cherry tomatoes

⅓ English cucumber peeled and diced

1 cup sugar snap peas cut in 1/2” slices

2 stalks celery diced

2 tbsp toasted pepitas

1 teaspoon sumac(optional)

½ cup crumbled feta cheese

12 cups wild arugula or to taste

Method:

Drain the farro and set aside.

Make the dressing: In a medium salad bowl beat the oil, lemon juice and salt together. Add the lemon zest, pink peppercorns, mint and dill. Mix well.

Add the tomatoes, cucumber, snap peas celery, and pepitas. Toss everything together with the sumac. Add the drained farro and toss well to mix. Let the salad sit for 10 minutes for the flavors to blend.

Just before serving toss in the feta cheese and taste for salt. Add the arugula. to taste That’s it!

Quick tip: Make it ahead of time up to step 3 and finish before eating with step 4..

Ann's Tips

If you are vegan, you can use a vegan feta substitute, or if you prefer, ditch it altogether and add extra toasted pepitas.

Make the dressing: In a medium salad bowl beat the oil, lemon juice, and salt together. Add the lemon zest, pink peppercorns, mint, and dill. Mix well.

CategoryMeals, Plant forward, Recipes, Salads, VegetarianCuisineHealthy Lifestyle, MediterraneanCooking MethodNo-Cook, Salad

Nutrition Facts

4 servings

Serving size

Ingredients