Mediterranean Farro Salad
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.
Ingredients
Farro
- 1.5 cups farro, about 3 cups cooked
- 2 cups bone broth
- 1 cup water
- ¼ teaspoon salt
Salad Add-Ins
- 1.5 cups kale, chopped small, spinach will work well too
- ½ cup Italian parsley, fresh chopped
- ½ cup red onion, diced small
- 1.5 cups red grapes , you can leave them whole of half them, remove stem
- 1 cup cucumber, remove core with a spoon before dicing
- ½ cup crumbled feta
- 2 tablespoons lemon juice, fresh squeezed
- 1 tablespoon olive oil
- salt and pepper
Tzatziki
- 1 cup Greek yogurt, Fage 0%
- 1 tablespoon lemon juice, fresh squeezed
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2-3 tablespoons fresh parsley, chopped small
- ½ cup cucumber, remove core using a spoon and dice small
- ½ 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.
Nutrition
Serving: 1serving, Calories: 329kcal, Carbohydrates: 52g, Protein: 15g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 13mg, Sodium: 491mg, Potassium: 459mg, Fiber: 9g, Sugar: 9g, Vitamin A: 2322IU, Vitamin C: 35mg, Calcium: 161mg, Iron: 2mg