Greek Farro Salad
40 minutes
Chewy farro combines with the typical ingredients for a Greek salad for a yummy picnic dish or packed lunch. Instead of farro you could use wholegrain spelt or wheatberries.
Diana
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Ingredients
Serves: 4
- 200g farro
- 750ml water
- 2 tomatoes, diced
- 1/2 cucumber, diced
- 1/2 small onion, diced
- 1 small green chilli, diced
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- salt and pepper, to taste
- 3 tablespoons olive oil
- 100g feta cheese, crumbled
Directions
Preparation:10min ›
Cook:30min ›
Ready in:40min
- Combine the farro and water in a saucepan. Bring to the boil and simmer until the farro is tender, about 30 minutes. Drain any excess liquid, then set aside and allow to cool slightly.
- Meanwhile, combine the vegetables and herbs. Season with salt and let sit while the farro cooks.
- Combine the cooled farrow, salad mixture and olive oil. Stir well. Crumble in the feta.
- Enjoy straightaway or chill until serving.
Farro Tip
I cook the farro in my rice cooker. Simply combine the farro and water, turn on the cooker and wait until it's done.
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