Rainbow Farro Salad
This farro salad is so fresh & healthy - full of veggies, protein and whole grains. Feel free to make it your own by adding or substituting vegetables, or adding fresh herbs such as basil or mint. This salad is the perfect addition to any potluck - enjoy!
Ingredients
- 1 8.8 oz bag uncooked farro from Trader Joes
- 2 red bell peppers chopped
- 1 zucchini chopped
- 2 cups purple cabbage chopped
- 3 carrots peeled & chopped
- 3 scallions chopped
- 1 bunch parsley chopped
- 1 can (15 oz) chickpeas drained & rinsed
- 8 oz block of feta cheese cubed
For the vinaigrette
- 1/3 cup extra virgin olive oil
- 1/3 cup lemon juice about 3 lemons
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp dried basil or dried oregano
Instructions
- Cook the farro: Bring a pot of water to a boil and add a pinch of salt. Add the uncooked farro to the water and boil for 10-12 minutes until cooked. Remove from heat, drain farro and put aside.
- While the farro cooks: add the chopped vegetables, feta cheese, chickpeas, scallions and parsley to a large bowl.
- Make the vinaigrette: whisk together the olive oil, vinegar, lemon juice, salt, pepper and dried herbs. Taste for s&p.
- Assemble: Add the farro to the bowl of vegetables and pour the vinaigrette over the top. Mix together and enjoy!
Notes
This recipe is extremely versatile - feel free to make it your own! Sometimes I add cherry tomatoes, radishes or cucumber. It is also wonderful to add any extra fresh herbs you have on hand for a pop of brightness! I love to add chopped basil or mint leaves. You can also substitute white or red wine vinegar for the lemon juice in the dressing (just needs to be something tasty & acidic). Experiment, taste and adjust as you go!
For leftovers - the farro may absorb the vinaigrette over time and the salad may become a bit dry. If that happens, simply drizzle a bit of extra virgin olive oil over your salad and it will be good as new!