Mediterranean Farro Salad Recipe

Ingredients

Farro

• 1.5 cups pearled farro
• 3 cups water
• 1 teaspoon salt

Salad

• 0.5 pound zucchini, thinly sliced into half-moons
• 0.5 cup sweet onion, diced
• 1 small clove garlic, minced
• 0.33 cup olive oil
• 0.25 cup lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons apple cider vinegar
• 1.5 cups chickpeas
• 1 cup Italian parsley, roughly chopped
• 0.5 cup fresh mint, chopped
• 2 tablespoons fresh oregano, chopped
• salt and pepper to taste
• 0.5 cup feta cheese (optional)

Instructions

Cook the Farro

1. Add farro, water and salt to a pot. Bring to a boil, cover and then simmer on low for 25 minutes or until tender.
2. If there is any water left, drain. Let farro cool for about 30 minutes (you can spread on a shallow pan and refrigerate to speed the cooling process).

Prepare the Salad

1. While the farro cooks, mix together zucchini, onion, garlic, olive oil, lemon juice, vinegar, chickpeas and lemon zest in a medium bowl. Set aside to marinate.
2. Once the farro has cooled, toss the farro and fresh herbs in with the marinating zucchini and chickpeas.
3. Adjust to taste with salt and pepper. Top with crumbled feta if desired.

Notes

• Pearled farro cooks faster than whole farro. If using whole farro, increase cooking time to 45-60 minutes.
• This salad tastes even better the next day after the flavors have had time to meld together.
• Store leftovers in the refrigerator for up to 4 days.