Hearty farro meets loads of fresh, crunchy veggies, tangy red wine vinegar, chickpeas, and spices to make this healthy and delicious Mediterranean Farro Salad Recipe!
Thanks to Bob’s Red Mill for sponsoring today’s post! We ♡ them.
For lack of a better word, this Mediterranean Farro Salad Recipe is the BOMB.
It’s so so so so so SO good.
I was shoveling it by the spoonful directly out of the serving dish, because it was so good . . . and I wasn’t at my own home. 🙈
Luckily, I was in good company, and there were no judgments made. 😉
Hearty farro meets loads of fresh, crunchy veggies, tangy red wine vinegar, crumbled feta (optional – but is it really? 😉 ), and chickpeas.
It’s simple. It’s literally a flavor bomb. I can’t get enough.
Before this Mediterranean Farro Salad Recipe, I had never made farro before!
Can you believe it?
For whatever reason, I was really intimidated, but letmetellyou, there’s no need, because it’s a cinch to make.
Let’s wind it back for a second though, because you might be thinking:
“What the heck is farro?!”
Simply put, it’s an ancient, traditional grain of the Mediterranean and a relative to modern-day wheat. It’s hearty, chewy, loaded with fiber, iron, and protein, and oh yeah, SUPER yummy!
It’s also the star of today’s Mediterranean Farro Salad Recipe.
The base of this recipe, of course, is Bob’s Red Mill Organic Farro.
Cook it on the stove in a little veggie broth according package directions.
While that’s cooking, let’s dice some veggies:
- Red Onion
- Red Pepper
- Green Pepper
Then, you’ll chop some kalamata olives and mince some garlic.
Place all of the above (including the cooked farro) into a large bowl.
Next you’ll throw in some crumbled feta (leave out if you’re vegan or dairy free, but if you’re not, it adds a nice saltiness to the dish), and chickpeas.
Then you’ll smother the whole thing in red win vinegar and spices: dried oregano, basil, dill, and salt.
Toss to combine, cover, chill,
I’m actually not lying when I told you before that I was literally shoveling this into my mouth.
After just one bite, I’m guessing you will be too. 😉
I love the hearty, chewy farro with the crisp vegetables, bright red wine vinegar, and spices.
A simple recipe that would make an AMAZING addition to any spring (hellloooo Easter) or summer gathering.
Do it. 🙂
PS – This is an amazing make ahead dish, making it perfect for entertaining!!
What healthy salad should I make next? Show Me the Yummy!
- 1 cup Bob’s Red Mill Organic Farro cooked in vegetable broth according to package directions
- 1/4 cup diced red onion
- 1/2 cup diced red pepper
- 1/2 cup diced green pepper
- 1/2 cup diced cucumber
- 1/4 cup kalamata olives chopped
- 2 cloves garlic minced or pressed
- 1/4 cup crumbled feta optional, omit if vegan or dairy free
- 1/2 cup chickpeas drained
- 1/4 cup red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried dill
- 1/2 teaspoon salt more or less to taste
- Place all ingredients in a large bowl.
- Stir to combine.
- Cover and chill in fridge until ready to serve!
- Taste and re-season, if necessary, before serving!
This is a GREAT make ahead dish. This can be stored in the fridge for up to 5 days.
Omit feta if vegan or dairy free!
Thanks again to Bob’s Red Mill for sponsoring today’s post!