May Recipe - GREEK FARRO SALAD

Full of flavor and texture, this Greek salad inspired by “Plays Well with Butter” features farro, chickpeas feta and tons of veggies! You can easily personalize by adding (or swapping) favorite vegetable and protein choices. Bell peppers, avocado, chicken, or salmon would all be excellent additions in my optioning.

Greek Farro Salad 

SALAD INGREDIENTS

• 3/4 cup Farro, prepared according to directions on package

• 1 small shallot, diced

• 6 -12 cherry tomatoes, halved

• 2 mini cucumbers, diced

• 1/2 bell pepper, diced

• 4 radishes, diced

• 6 ounces of feta

• 15-ounce container of chickpeas, drained and rinsed

• 6 large green olives, sliced

• 5-6 ounces spring greens

• Salt + black pepper, to taste

  
  

GREEK VINAIGRETTE INGREDIENTS

• 3 tablespoons extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1/2 lemon, juiced

• 1 clove garlic, finely chopped

• 1/2 teaspoon Dijon mustard

• 1/2 teaspoon dried oregano

• 1/2 teaspoon kosher salt

• Ground black pepper + crushed red pepper flakes, to taste

INSTRUCTIONS

1. Prepare the Farro. Cook the farro according to directions on the package. Drain and immediately rinse with cold water. Set aside to drain well.

2. Prepare the Veggies. While the farro cooks, prepare vegetables. Slice or chop the shallot, tomatoes, cucumbers, bell pepper, radish and olives.

3. Make the Greek vinaigrette. Combine all listed ingredients in a small bowl or jar. Whisk or shake to combine. Taste and season with additional kosher salt, ground black pepper, red pepper flakes as desired.

4. Assemble the farro salad. Add leafy greens to a large bowl. Top with farro, chickpeas, shallot, tomato, cucumber, radish, bell pepper and olives. Crumble the feta over salad. Dress with the Greek vinaigrette. Toss to combine and serve.