Light, healthy, and completely satisfying this Mediterranean farro salad is perfect for lunch, brunch or dinner. This tasty salad only takes 30 minutes to prepare and is a great meal prep item to have on hand for long busy weeks. Loaded with nutrient-dense ingredients, you can feel good feeding this ancient grain salad to your loved ones.

farro salad - healthyish foods

Enjoy this Mediterranean farro salad as is or add your favorite protein. I like adding sliced roasted chicken to this recipe. However, crispy tofu or grilled salmon would taste delicious as well.

farro salad - healthyish foods

Since farro can be bland, I always like to boil mine in delicious bone broth. For this recipe, I used Smart Chicken’s classic bone broth. It adds a level of flavor that is hard to resist. For an extra punch of flavor, try adding a dollop of homemade tzatziki on top of this salad. The creamy bright sauce tastes great with the other Mediterranean inspired flavors in this dish.

Looking for healthier and easier to prepare salads? Try my Mediterranean salmon salad or my  whole wheat casarecce pasta salad.

farro salad - healthyish foods

Mediterranean Farro Salad

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Ingredients

Farro

  • 1.5 cups farro
  • 2 cups bone broth
  • 1 cup water
  • Pinch salt

Salad Add-Ins

  • 1.5 cups chopped kale or spinach – chopped small
  • 1/2 cup fresh chopped Italian parsley
  • 1 cup diced red onion
  • 1.5 cups red grapes , you can leave them whole of halve them. Remove stem.
  • 1 cup diced cucumbers – remove the seeds using a spoon before dicing
  • 1/2 cup crumbled feta
  • 1 tablespoon lemon juice – fresh squeezed
  • 2 tablespoons olive oil
  • Salt and pepper

Tzatziki

  • 1 cup Greek yogurt I used 0%
  • 1 tablespoon fresh squeezed lemon juice
  • 1 clove garlic minced
  • 1 tablespoon olive oil
  • 2-3 tablespoons fresh parsley
  • 1/2 cup diced cucumber remove seeds using a spoon and dice small
  • 1/2 teaspoon salt

Equipment

  • 3.5 quart soup pot
  • large mixing bowl

Instructions 

  • Boil the bone broth and water in a 3.5-quart soup pot.
  • Add the farro and bring back up to a boil.
  • Once boiling, reduce heat to medium/low, cover and let the farro simmer for 15-16 minutes.
  • Remove from heat, season with a pinch of salt and set it aside to cool.

Prepare the salad add-ins:

  • In a large mixing bowl, combine the chopped kale or spinach, diced red onion, diced cucumbers, chopped Italian parsley, and red grapes. Stir well.

Assemble the dish:

  • Add the room temperature farro, fresh squeezed lemon juice, olive oil, crumbled feta cheese and a pinch more salt and pepper to the bowl with the rest of the ingredients.
  • Toss everything together and serve with a side of tzatziki.