Greek Grain Salad with Farro
If Greece is not on your radar for travel, bring a little Greece home:)
Greek Grain Salad with Farro
Ingredients
- 1 1/2 cups farro
- 3 red bell peppers, cut into 1/2" strips with seeds removed
- 4 tbsp freshly squeezed lemon juice
- 4 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
- 1 1/2 tsp minced garlic
- 1 large english cucumber, chopped
- 1 pint cherry tomatoes, slice in half lengthwise
- 3/4 cups diced red onion
- 1/2 cups parsley, coarsely chopped
- 1 jar pitted kalamata olives, rinsed
- 8 ounces feta cheese, broken into small chunks
- Extra virgin olive oil
- Kosher salt and pepper
Instructions
- Preheat oven to 425 degrees.
- Combine farro with 4 cups of cold water in a medium saucepan. Bring to a soft boil, then lower heat and simmer for about 25-30 minutes until all water is absorb and farro is tender and cooked through. Drain farro. Rinse well with cold water and pour farro into large mixing bowl. Set aside.
- Whisk together lemon juice, red wine vinegar, garlic, 3 tbsp olive oil, 1 tsp salt and 1/2 tsp pepper. Pour over warm farro, using a spatula fold until dressing is combined.
- Meanwhile, place red pepper strips on a parchment lined sheet pan and toss with 2 tsp olive oil and 1/4 tsp salt. Roast for 20 minutes, turning once at halfway point during baking. Set peppers aside to cool to room temperature.
- Add cucumber, tomatoes, red onion, roasted peppers, parsley and kalamata olives to the mixing bowl with the farro. Stir until combined, and then gently fold in feta cheese. Serve at room temperature.
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