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Farro Greek Salad with Feta and Dill

Farro Greek Salad with Feta and Dill
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Farro Greek Salad with Feta and Dill is a vibrant, nutritious dish combining chewy pearled farro with fresh cucumber, juicy cherry tomatoes, tangy feta cheese, and aromatic dill. This Mediterranean-inspired salad is easy to prepare, packed with wholesome ingredients, and perfect as a light lunch, side dish, or picnic favorite. With a bright lemon and olive oil dressing, it offers a refreshing and satisfying meal option that balances fiber, protein, and bold flavors.

Ingredients

Scale

Grains

  • 1 cup pearled farro
  • 3 cups water (for cooking farro)

Vegetables

  • 1 large cucumber, peeled or unpeeled, chopped into bite-sized cubes
  • 1/2 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced

Dairy

  • 1/2 cup feta cheese, crumbled

Herbs

  • 2 tablespoons fresh dill, chopped

Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Cook the Farro: Rinse 1 cup of pearled farro under cold water. In a large pot, boil farro with 3 cups of water, then reduce heat to a simmer. Cook uncovered for 20 to 25 minutes until tender but still chewy. Drain any excess water and let farro cool completely.
  2. Prepare the Vegetables: While farro cooks, wash and chop 1 large cucumber into bite-sized cubes, halve 1/2 cup cherry tomatoes, and thinly slice 1/2 red onion to add crisp texture and fresh flavors.
  3. Make the Dressing: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, a pinch of salt, and several grinds of black pepper to create a bright, tangy dressing.
  4. Combine Ingredients: In a large mixing bowl, toss the cooled farro with the chopped vegetables. Crumble 1/2 cup feta cheese on top and sprinkle 2 tablespoons of chopped fresh dill. Drizzle the dressing over and gently mix to coat all ingredients evenly.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled, garnished with extra crumbled feta and dill sprigs if desired.

Notes

  • Toast the farro in a dry pan for a few minutes before boiling to enhance its nutty flavor.
  • Drain cooked farro thoroughly to prevent a soggy salad.
  • Use fresh chopped dill rather than dried for optimal aroma and flavor.
  • Adjust lemon juice and olive oil proportions in the dressing to your taste for balanced acidity and richness.
  • Refrigerate the salad for 30 minutes before serving to allow flavors to develop, but consume within 24 hours for best texture.
  • Store leftovers in an airtight container refrigerated up to 3 days; do not freeze.
  • This salad is best served cold or at room temperature; avoid reheating.

Nutrition

Keywords: farro salad, Greek salad, feta cheese, dill, healthy salad, Mediterranean, vegetarian, whole grains, easy salad

Find it online: https://linacorner.com/farro-greek-salad-with-feta-and-dill/