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Amazing Greek Farro Salad Recipe
Try this easy and delicious Greek farro salad, packed with wholesome ingredients and tangy vegan feta. Perfect for a quick and satisfying meal!
Course
Main Course, Salad, Side Dish
Cuisine
Greek, Mediterranean
Diet
Gluten Free, Vegan, Vegetarian
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
314
kcal
Author
Sophia DeSantis
Ingredients
1
cup
farro
, dry (use semi pearled or pearled, see note)
½
cup
peperoncini
, chopped (leave out if you don't want any spice)
½
cup
Greek olives
, sliced
½
cup
cucumbers
, chopped
½
cup
fresh tomatoes
, chopped
½
cup
red onion
, chopped
½
cup
vegan Feta
, I use my homemade version or you can use store bought
2
tablespoons
fresh oregano
drizzle
olive oil
, optional or leave out for oil free
US Customary
-
Metric
Instructions
Begin cooking farro in a medium pot according to package directions (will cook for about 25-30 minutes).
As farro is cooking, you can cut all the veggies if you haven't already.
When farro is done cooking, drain and rinse with cold water.
Transfer to a bowl and add all the other ingredients.
Mix well and enjoy!
Notes
If you use whole farro instead of pearled, soak it before cooking to cut down on the cook time.
To make this gluten-free sub the farro with rice. I love wild rice.
You can use dried oregano, but only use 2 teaspoons as it is stronger than fresh.
If you make the vegan feta, use only the feta filling portion of the linked recipe.
Nutrition
Calories:
314
kcal
|
Carbohydrates:
50
g
|
Protein:
9
g
|
Fat:
10
g
|
Saturated Fat:
2
g
|
Sodium:
274
mg
|
Potassium:
414
mg
|
Fiber:
11
g
|
Sugar:
3
g
|
Vitamin A:
315
IU
|
Vitamin C:
17.4
mg
|
Calcium:
74
mg
|
Iron:
3.5
mg