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.

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    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

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. 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.
    2. Meanwhile, combine the vegetables and herbs. Season with salt and let sit while the farro cooks.
    3. Combine the cooled farrow, salad mixture and olive oil. Stir well. Crumble in the feta.
    4. 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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