Mediterranean Farro Salad: A Perfect Potluck Dish

Paula Gallagher on

Are you searching for a refreshing and healthy dish to bring to your next potluck? Look no further than this Dill-Infused Mediterranean Farro Salad. Packed with nutritious ingredients and bursting with flavor, it's sure to be a hit with everyone. Plus, it's incredibly easy to prepare!

Why This Salad is a Healthy Choice

Farro: This ancient grain is high in fiber, protein, and essential vitamins and minerals such as magnesium, iron, and zinc. It has a nutty flavor and a chewy texture that adds heartiness to the salad.

Chickpeas: Chickpeas are an excellent source of plant-based protein and dietary fiber, which help keep you full and support digestive health.

Vegetables: Fresh vegetables like cucumber, cherry tomatoes, bell peppers, and red onions add essential vitamins, minerals, and fiber, making this salad even more nutritious.

Dill: This aromatic herb is not only flavorful but also rich in antioxidants that help fight free radicals in the body. Dill also contains vitamins A and C, which support the immune system.

Olive Oil: Olive oil is a source of healthy monounsaturated fats and also contains anti-inflammatory properties and antioxidants.

Mediterranean Farro Salad

Ingredients:

  • 1 cup farro
  • 3 cups water or vegetable broth
  • 1 cucumber, diced
  • 1 cup chickpeas, rinsed
  • 1/2 cup Kalamata olives, sliced
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper (red, yellow, or orange), diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste

Instructions:

  1. Cook the Farro: Rinse the farro under cold water. In a medium saucepan, combine the farro and water or vegetable broth. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, or until the farro is tender and has absorbed most of the liquid. Drain any excess liquid and let it cool.
  2. Prepare the Vegetables: While the farro is cooking, prepare the vegetables. Dice the cucumber and bell pepper, halve the cherry tomatoes, and finely chop the red onion and dill.
  3. Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, salt, and pepper.
  4. Assemble the Salad: In a large bowl, combine the cooked and cooled farro, cucumber, chickpeas, olives, cherry tomatoes, bell pepper, red onion, and dill. Pour the dressing over the salad and toss to combine. If using, sprinkle the crumbled feta cheese on top.
  5. Chill and Serve: For best flavor, let the salad chill in the refrigerator for at least an hour before serving. Enjoy!
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