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Greek Farro Salad

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Greek Farro Salad



Ingredients :

  • 1 ½ cups farro
  • 4 cups chicken broth
  • 1 teaspoon olive oil
  • 1 teaspoon sea salt
  • or to taste
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Greek seasoning
  • 1 clove garlic
  • minced
  • 1 cup seeded
  • diced tomato
  • 1 cup seeded
  • diced cucumber
  • 1 cup chopped red bell pepper
  • ¾ cup thinly sliced red onion
  • 1 cup crumbled feta cheese
  • salt and ground black pepper to taste
  • Methods :

  • Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
  • Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
  • Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
  • Whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.
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