With summer just around the corner and barbecues on the horizon, I wanted to put together an easy and healthy dish that all types of eaters would love. This fresh salad is really simple yet full of flavor. The second time I made it, I added some fresh cherry tomatoes on the vine, which added an extra layer of flavor that we loved. Good cherry tomatoes have the best sweet flavor! If you aren’t concerned about it being totally vegan you can also add a touch of feta to tie in the Greek roots. The great thing about this dish is that my boys can easily eat it since almost everything is chopped into the perfect size for those little fingers. They liked trying all the different things separately, leaving the farro and chopped spinach for last, which they ate with their spoon. The peperoncini were a bit much for them, so I took most of them out in their servings. But my oldest gave them a try and didn’t think they were too bad! I love spice so he may be taking after me! We loved this quick and easy creation and I hope you do to! Looking forward to bringing this to many get togethers this summer.
Greek Farro Salad
- 1 cup chopped spinach
- ½ red onion
- 1 cup chopped peperoncini
- 1 cup sliced Greek olives
- 1 cup chopped artichoke hearts
- 2 tablespoons fresh oregano
- Himalayan pink salt and ground black pepper to taste
- 2 cups farro
- fresh cherry tomatoes cut in half (optional)
note: You can use dried oregano, but only use 2 teaspoons as it is stronger than fresh. I added fresh cherry tomatoes on the vine the second time I made this and it added a touch of sweetness to the dish that we loved. My husband added red wine vinegar on top and loved that addition too.
Begin cooking farro in a medium pot according to package directions (will cook for about 25-30 minutes).
As farro is cooking, wash and chop spinach. Chop onion, pepperoncinis, olives and artichoke hearts. If using tomatoes cut in half.
When farro is done cooking, drain and rinse with cold water. Transfer to a bowl and add all ingredients. Mix well and enjoy!