Do you hear the lapping waves of the Mediterranean? See in your mind’s eye the rolling green hills of the Italian countryside. Taste this Mediterranean Salad! The complex, nutty flavor of the farro provides a lovely backdrop for the refreshing vegetables, sharp and creamy feta cheese, and the extra tangy and bright dressing. Wave upon wave of flavor will wash upon your tastebuds with this Mediterranean Salad!

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For the dressing:

  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1 clove garlic, minced
  • salt, to taste
  • pepper, to taste

For the salad:

  • 3/4 cup farro, uncooked
  • 2 cups grape tomatoes, halved
  • 2 cups English cucumber, diced
  • 1 cup fresh spinach, roughly chopped
  • 1/3 cup sun-dried tomatoes packed in oil, drained
  • 1/4 cup red onion, thinly sliced
  • 1/3 cup feta cheese, crumbled
  • 2 tablespoon fresh parsley, finely chopped
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Step 1 –Place the olive oil, the Dijon mustard, the lemon juice, the red wine vinegar, the honey, the garlic, the salt, and the pepper in a jar and shake well to combine.

Step 2 –Place the farro in a large pot of salted water.

Step 3 –Bring the water to a boil, then reduce the heat to a simmer.

Step 4 –Simmer the farro until tender, about 14-16 minutes.

Step 5 –Drain the farro well and rinse with cold water.

Step 6 –Combine the cooked farro, the dressing, the grape tomatoes, the cucumber, the spinach, the sun-dried tomatoes, and the red onion and toss well.

Step 7 –Refrigerate for 1 hour.

Step 8 –Garnish the salad with the feta and the parsley and serve chilled.

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