Greek Farro Salad

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Remember last week when I told you my kids were puking? Well, those wonderful love bugs gave me their germs and lucky me….I got to feel like I was dying most of the weekend.

Of course this was the weekend my husband was at his National Guard Drill so I got to balance the kid watching and hurling all on my own. #awesome

It was basically torture.

I will say that one of my friends came over and took my kids for a few hours so I could rest/sleep/puke in peace. {Thanks, Rita!!} Total lifesaver.

Hopefully I will never get sick ever ever again for the rest of time.

Cause that’s totally gonna happen.

So I made this recipe last week when I actually had an appetite and I pretty much ate it all myself. It was so so good, you guys. Greek salad is one of my favorite kinds of salads on the planet. I think the feta cheese miiiiiight have something to do with it. The cucumbers and baby heirloom tomatoes help the cause too.

Anyways, this salad comes together really quickly…you just need to do a bunch of chopping and tossing. Not hard at all and once this is done, it’s really tasty.

Here are the deets:

So all this salad really involves is a bunch of chopping. Chop up your kale. Chop up your tomatoes. Chop up your cukes. Chop up your parsley and onions and olives too. Top that with your cooked farro, feta cheese, salt, pepper and oregano.Drizzle some balsamic dressing over the whole thing and give it a toss.Like so. And then dig in! Or you can measure out your farro and have it on a salad with a whole lot of chicken and veggies over your kale. Same sort of thing, just with less farro if you’re counting your carbs….cough cough….like me. Either way you eat it is bueno. And uber healthy. I heart salad. I think my salad’s sexy.

Is that weird?

Don’t answer that.

Anyways, give this a whirl today 🙂 You will lurrrrve it. Enjoy!

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Greek Farro Salad

This flavorful Greek Farro Salad is a blend of crunchy vegetables, chewy farro, creamy feta and is topped with a tasty dressing.

servings 6 servings

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

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Ingredients

• ▢ 8 oz Quick Cooking Farro
• ▢ 3 cups chopped baby kale
• ▢ 2 cups diced heirloom tomatoes
• ▢ 2 cups diced english cucumber
• ▢ 1 cup diced red onion
• ▢ 1/2 cup chopped kalamata olives
• ▢ 1/2 cup chopped parsley
• ▢ 6 oz fat free crumbled feta cheese
• ▢ 1 1/2 teaspoons dried oregano
• ▢ salt & pepper to taste

for the dressing:

• ▢ 1 clove garlic grated
• ▢ 4 teaspoons dijon mustard
• ▢ 4 tablespoons balsamic vinegar
• ▢ 7 tablespoons olive oil
• ▢ salt & pepper to taste

US Customary - Metric

Instructions

• Place farro in small pot and cover with water. Bring to boil, reduce to simmer and cook until softened, but still slightly chewy. Drain and set aside.
• Place all ingredients for salad into a large bowl. Top with cooked farro.
• Whisk all ingredients for dressing together in a small bowl to emulsify. Drizzle over salad and toss. Serve immediately, or store in refrigerator until ready to serve.

Nutrition

Calories: 386kcal | Carbohydrates: 43g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 502mg | Potassium: 524mg | Fiber: 8g | Sugar: 6g | Vitamin A: 4271IU | Vitamin C: 57mg | Calcium: 103mg | Iron: 2mg

Course: Salad

Cuisine: greek

Keyword: Greek Farro Salad