This summer salad is light and contains a slew of mediterranean ingredients. Starting with the ancient grain Farro. Farro is from a wheat species that was eaten in ancient Roman times. Like rice you can use it in a side dish, salad or soup. This Whole Foods brand of farro took just 10 minutes to cook and the rest of the recipe is chop and mix!
Cook the Farro
- 2 cups farro I used the 10 minute cooking grain from Whole Foods
- 4 cups low sodium chicken broth The feta and parmesan in this recipe add alot of saltiness already
Chop the Fresh Ingredients
- 1 cup feta-crumbled
- 1/2 cup dried tomatoes slivered
- 1/2 cup fresh parlsey finely chopped
- 2 whole roasted peppers chopped (I used peppers from a jar)
- 2 whole cucumbers deseeded and chopped (with peel intact)
Make the dressing
- 1/3 cup olive oil EVOO
- 1 Tbsp lemon juice fresh squeezed
- 1 clove garlic minced
- 1 Tbsp red wine vinegar
- salt and pepper to taste
- Whisk the dressing ingredients together in a bowl. Serve the dressing with the salad or on the side. Add salt and pepper to taste.
- Cook 2 C farro in 4 C water ( or chicken broth) for 10 minutes .
- Deseed the cucumber using a spoon to scrape out the seeds.
- Combine all fresh ingredients in a bowl and fold in the cooked farro.
- Serve the Farro salad in a bowl as a side salad or main.