Farro Greek Style Salad

Farro is a wonderful whole ancient grain full of fiber, zinc, protein, and b vitamins (which turns food into energy). Make a big batch and add to your dishes all week.

This salad is one of my all-time favorites. A hearty well balanced salad with protein and fiber from the farro, healthy fats from the olives and avocado, and the nice creaminess from the feta. Not to mention the antioxidants, iron, and additional fiber from the leafy greens.

Serving: 2

Shopping List

For Farro:
1 Cup of farro
2 Cups of low sodium vegetable stock
2 Tablespoons of onion, finely chopped
1 garlic clove, minced
1 Bay leaf
1 Tablespoon of olive oil
Sprinkle of sea salt
6 Mint leaves, chopped (1/2 for farro ½ for garnish)

For Salad:
4 Cups of mixed greens
2 Cup of arugula
¼ Cup of feta, crumbled or cubed (vegan or regular)
¼ Cup of pitted olives, cut in half
½ Cup of cucumbers, sliced and quartered
1 avocado, sliced in cubes
¼ Cup of walnuts, roughly chopped

For Vinaigrette:
2 Tablespoons of grated onion
2 Capfuls of rice or sherry wine vinegar
Capful of Brag’s apple cider
½ Lime, squeezed
½ Teaspoon of Dijon
1 Teaspoon of quality honey or agave
3 Tablespoons of quality olive oil
½ Teaspoon dry oregano or Italian seasoning
Sprinkle of s & p

Method:
1. In a large sauté pan heat a tablespoon of oil on med and add onions. Sauté for 3 minutes, then add garlic. Sauté 30 seconds.
Add Farro toasting it for 2 minutes on medium heat (stir often). Add vegetable stock and bay leaf, cover and bring to a boil on medium high heat. Turn heat to a simmer and cook farro for 25 minutes or until tender. Check after 15 minutes for tenderness and to be sure liquid has not cooked out. Once tender, drain any remaining liquid, remove bay leaf, add mint, and a sprinkle of salt.
Set side.

2. Place all vinaigrette ingredients in a bowl and whisk well. Taste and adjust seasoning. Set aside.

3. Place all salad ingredients and desired amount of farro in a big bowl (any leftover farro put in fridge). Give vinaigrette another whisk and pour over the salad. Toss gently and transfer to a platter or serving bowls. Finish with a sprinkle of remaining mint and walnuts.