Go Back
+ servings
chopped farro and kale greek salad
Print

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.
Course Salad
Cuisine greek
Keyword Greek Farro Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 386kcal
Author Lauren

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

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