Italian Farro Salad Recipe

This Italian Farro Salad Recipe with feta, kalamata olives, chick peas, and tangy vinaigrette is a tasty, easy meal prep or side dish.

– 1 cup uncooked farro – 1 ½ cups cherry tomatoes, halved – 1 cup celery, diced (about 3 stalks) – 15 ounces garbanzo beans (drained and rinsed) – ½ cup kalamata olives, diced – ½ cup feta cheese, crumbled – 2 tablespoons chopped parsley Vinaigrette – ¼ cup olive oil – 3 tablespoons red wine vinegar – 2 cloves garlic, minced – ½ teaspoon dried oregano – ½ teaspoon kosher salt



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Rinse and drain the farro, then cook it as directed on the box. Pour the soup into a big mixing bowl and let it cool down a bit.

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You can make the dressing while the farro is cooking. Mix the garlic, oregano, salt, red wine vinegar, and olive oil in a bowl using a whisk.

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Cherry tomatoes, celery, garbanzo beans, feta, and chives should all be added to the farro after it has cooled down.

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Toss the salad well after adding the sauce. Allow it to cool down or serve cold.

Calories: 281kcal | Carbohydrates: 37g | Protein: 9g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 404mg | Potassium: 339mg | Fiber: 9g | Sugar: 4g | Vitamin A: 370IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 3mg 


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