Vegetable and Herb Farro Salad with Feta
No need to turn on the stove, just grab a bowl!!!
With historic temperatures rising all across the country, a salad packed with veggies and a grain full of protein is all the fuel you’ll need.
Farro is a significant source of iron, protein and magnesium with twice as much fiber as quinoa and three times as much as rice. Boasting a nutty taste and savory flavor profile, this versatile ancient grain can pair with almost anything.
You can throw this salad together with the veggies and herbs you have on hand. Whip together a homemade dressing; toss, chill it, and serve. Tasty, filling, and healthy, enjoy it any time of day as an entrée, side, or quick snack.
Vegetable and Herb Farro Salad with Feta
Prep time: 20 MinCook time: 25 MinInactive time: 30 MinTotal time: 1 H & 15 M
Ingredients
- 1 cup Farro (cook according to instructions on box)
- 1/2 English cucumber, cubed
- 1 1/2 cup of small broccoli florets
- 1 cup cherry tomatoes, halved
- 1/2 medium sized red onion, diced
- 2 celery stalks, diced
- 2 medium sized carrots, diced
- 2 cups baby spinach leaves, roughly torn
- 2 handfuls of crumbled feta cheese
- 6 basil leaves, chopped
- 6 mint leaves, chopped
- 1/4 cup parsley, chopped
- salt
- black pepper
- 1 squeeze of lemon juice
- Recipe: Salad Dressing
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp kosher salt
- 1 tsp pepper
- 2 garlic cloves, macerated or finely grated
- 1/4 cup lemon juice, freshly squeezed
- 1/2 cup olive oil
- Place all salad dressing ingredients in a small bowl and slowly whisk in the olive oil until well incorporated. Taste and adjust seasoning to your liking. You may need to add more salt or pepper. Add a pinch of red pepper flake or cayenne for heat (optional).
