Chewy farro is tossed together with classic Greek flavors like fresh dill, kalamata olives and feta cheese to create this healthy and delicious whole grain salad.
If you’ve read my About Page or follow me on Instagram during the summer months, you probably know that Lake Michigan is my favorite place on Earth. While it is technically a lake, you may be surprised to know that it looks like an ocean with white sandy beaches, minus the seaweed, sharks, and saltwater.
In addition to the breathtaking scenery, one thing I love most about spending time on the lake is the fact that we rarely go out to eat.
We cook every meal from scratch and since we are usually there in the summer, these meals are often comprised of farm fresh produce, grilled meats and other healthy goodies.
Greek Style Farro Salad was the first dish I created for the 2014 cottage season. It’s ideal for a day at the lake because it can easily be doubled or tripled to feed a crowd.
I love using Bob’s Red Mill farro because the chewy, hearty texture holds up well to heat and time. It tastes delicious cold but is equally wonderful at room temperature. You could add chicken, chick peas or another form of protein but farro itself is also an excellent source of protein, fiber and countless nutrients.
This dish can be made in advance which makes it perfect for parties, picnics, BBQ’s and more. If you don’t think your family will enjoy farro, I urge you to try this recipe. My cousins aren’t exactly the most adventurous eaters around and they were licking their plates and asking for seconds.
Your fork is waiting.
Farro Greek Salad with Feta and Dill
- 2 cups cooked Bob’s Red Mill Organic Farro
- 1 tomato diced
- 1 red pepper seeded and diced
- 1/2 cup red onion minced
- 1/2 cup kalamata olives minced
- 4 ounces feta crumbled
- 3 tablespoons fresh dill minced
- 1 zest and juice of lemon
- 2 tablespoons olive oil
- salt and pepper to taste
- Toss together cooked farro with tomato, red peppers, onions, olives, get and fresh dill in a large bowl.
- Add olive oil, lemon zest, lemon juice, salt and pepper to the bowl. Stir well. Check for seasoning and adjust accordingly.
Over time, the farro will absorb the vinaigrette. Simply add more olive oil or lemon juice if you are serving a few days after preparation or wait to add until right before serving.
Disclaimer: Bob’s Red Mill has compensated me for my time to create this recipe. Thank you for supporting the brands that make The Lemon Bowl possible. As always, all thoughts are 100% my own.
Want more satisfying salad recipes? Head over to my Pinterest board!