Mediterranean Farro Salad
Hearty farro, fresh veggies, and peppery arugula are the stars of this Mediterranean farro salad. The bright and tangy vinaigrette is my favorite part!
Servings 6 servings
Calories 421kcal
Ingredients
- 2 cup farro cooked and cooled
- 1 lemon juiced
- ½ medium red onion finely diced
- 8 oz cherry tomatoes halved or quartered
- 3 mini cucumbers diced (about 1 ½ cups)
- 1 medium red pepper roasted and diced
- 6 oz feta cubed or crumbled
- 5 oz baby arugula
Vinaigrette
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- ½ lemon juiced (about 1 tbsp)
- 1 clove garlic finely chopped or grated
- ½ tsp Dijon mustard
- ½ tsp dried oregano
- ½ tsp kosher salt
Instructions
- Place the diced red onion in a small bowl. Pour the lemon juice over it, give it a stir, and set it aside for 10-20 minutes.
- Slice the tomatoes, dice the cucumbers, and chop the roasted red pepper. Drain the lemon juice from the onions.
- Whisk all the vinaigrette ingredients together in a small bowl, or shake them together in a jar.
- Add the cooked farro, onions, tomatoes, cucumbers, roasted red peppers, feta, and arugula to a large bowl.
- Pour the vinaigrette over everything and toss to combine. If needed, season with more salt and pepper to taste. Enjoy!
Nutrition
Calories: 421kcal | Carbohydrates: 63g | Protein: 13g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 25mg | Sodium: 543mg | Potassium: 677mg | Fiber: 14g | Sugar: 6g | Vitamin A: 1618IU | Vitamin C: 58mg | Calcium: 237mg | Iron: 3mg