Mediterranean Farro Salad

About This Recipe

Mediterranean farro salad made with arugula, tomatoes, cucumber, olives, and feta, and then tossed with fresh herbs and a quick greek dressing. It's packed with flavor, refreshing, and perfect for a side dish.

Ingredients

• 1 cup farro, rinsed
• 4 cups arugula, roughly chopped
• 1 heaping cup cherry tomatoes, quartered ((175 grams))
• 1 heaping cup diced cucumber ((130 grams))
• 1 cup diced red onion ((60 grams))
• 1/2 cup Kalamata olives, halved or quartered ((70 grams))
• 1 14-ounce can quartered artichoke hearts, drained and halved
• 1 cup crumbled feta ((4 ounces))
• 1/4 packed cup fresh dill, roughly chopped
• 1/4 packed cup fresh parsley, roughly chopped
• 1/4 packed cup fresh mint, roughly chopped
• salt and pepper, to taste
• 1 1/2 tablespoons red wine vinegar
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• salt and pepper, to taste

Instructions

1. Cook your farro according to the package instructions until tender. Once done, fluff with a fork. Let cool for 5-10 minutes.
2. Make the greek dressing. Add red wine vinegar, lemon juice, olive oil, dried oregano, red pepper flakes, and salt and pepper to a small jar. Mix well to combine. Adjust according to taste.
3. Make the salad. Add farro, arugula, tomatoes, cucumber, onions, olives, artichokes, feta, herbs, salt, and pepper to a large bowl. Pour over the dressing and toss to combine.
4. Enjoy! Let it sit for a couple of hours to let the flavors develop and enjoy.