mediterranean farro salad

Grilled Sirloin with Mediterranean Farro Salad is a quick, colorful, weeknight meal the whole family will love!

Grilled Sirloin with Mediterranean Farro Salad

lb Top Sirloin Steaks (or other lean

asparagus spears

olive oil

tsp each, salt, pepper, and garlic powder (for seasoning)

cooked farro (or barley)

bell peppers (diced)

spinach (thinly shredded)

feta

kalamata olives (sliced)

tbsp red wine vinegar

lemon juice

dried basil, oregano, and parsley

salt and pepper (to taste)

Preheat your grill to medium high heat.

Drizzle olive oil over steak and asparagus and season generously with salt, pepper, and garlic powder. Grill steak, covered, for 7 to 11 minutes for medium rare (145°F) doneness, turning once.

During the last 5-6 minutes, add the asparagus to the grill. Cook, flipping once, until slightly tender and golden.

Cook farro per instructions. Once tender, rinse under cool water. Drain completely and combine with diced peppers, shredded spinach, feta, and olives.

Whisk together vinaigrette. Pour over salad and toss well to combine.

Mediterranean Farro Salad

A flavorful, fresh farro salad that&#39;s as beautiful to look as it is to eat! This farro salad is packed with chopped Mediterranean vegetables and herbs, crumbled feta cheese and tossed in a light lemony dressing. Ready within 30 minutes, enjoy the salad warm or at room temperature as an to alternative to pasta salad, or as a light dinner salad.

Chopped Vegetable Farro Salad with Feta

extra virgin olive oil

wine vinegar (red

garlic (bruised

salt

½ teaspoon crushed red chili pepper

oregano

½ cups pearled farro

Kosher salt

cherry tomatoes (quartered)

zucchini cucumbers

red onion

parsley

feta cheese (¾ cup)

arugula

Tahini dressing (optional)

Put all ingredients in a mason jar, cover and shake until combined. Alternatively, whisk all ingredients in a small bowl. Dressing will keep refrigerated 2-3 days.

Make the vinaigrette

Bring a medium pot (3-4 quarts) of water to a boil and add 1 tablespoon salt. Cook 20 minutes, or until the grains are swelled and tender, with an &quot;al dente&quot; bite in the center.

Drain the farro. Transfer to a large serving bowl and let the farro cool about 10 minutes.

Add the tomatoes, bell pepper, zucchini, red onion and parsley to the farro and stir together. Pour the dressing over (remove the garlic clove) and gently toss to coat in the dressing.

Taste and season with more salt, vinegar or lemon juice if needed. Sprinkle the cheese over the farro and serve with optional greens and tahini dressing.

Make the salad

https://content.jwplatform.com/videos/fdGiIpu3.mp4

A fresh and healthful whole grain farro salad, packed with fresh vegetables in a tangy dressing!

Chopped Farro Salad

Farro salad recipe, prepared Mediterranean-style with peppery arugula, fresh veggies, feta and a good handful of walnuts. It’s the perfect weeknight meal and is even better for lunch the next day! You can cook the farro and prepare the dressing ahead of time (see recipe notes).

Mediterranean Farro Salad with Arugula and Walnuts

dry farro

kosher salt

baby arugula

cherry tomatoes, (halved)

green onions, (trimmed and chopped)

bell pepper (any color), (cored and chopped)

walnut halves/pieces

mint

dill

Feta cheese, (to your liking)

Homemade Greek salad dressing,

Cook the farro. Bring 3 cups of water, seasoned with kosher salt, to a boil. Add the farro and lower the heat to medium. Simmer for 20 to 40 minutes, depending on the kind of farro you are using. The farro will have absorbed the water but use a sieve to fully drain. If you like, spread the farro on a tray or sheet pan and pat dry with a paper towel.

Make the dressing using this Greek salad dressing recipe.

Toss the salad together. In a mixing bowl, combine the farro (still somewhat warm) with the arugula, tomatoes, onions, peppers, walnuts, and fresh herbs.  Pour the salad dressing, then toss well. Taste and adjust seasoning. Finish with a sprinkle of feta cheese to your liking.

I am not a fan of feta. What cheese can I substitute for it?

This dish was awesome. It made for a great side dish on a warm summer evening. I served it with baked chicken, but it could have stood alone.

This was amazing! It will definitely be on rotation in our house!

Beautiful blend of greens with grain! I used red bulgar because it’s what I had. I’ll definitely be making this again.

I made this tonight for dinner with a few friends. It was delicious and everyone loved it. I didn't have any mint so I added some extra parsley and some fresh basil. 10/10, would make again!

love! wish that more recipes were in smaller sizes. Reducing a recipe from 6 servings to 1 or 2 is a pain.

Great combination of flavors and textures - the use of walnuts was a nice surprise!

OMG!  This is THE MOST delicious salad we’ve ever eaten!  My husband was exclaiming his pleasure with every bite he took. Need I say more?😍😍

This was really great! The farro gave the impression of a solid meal, while the tomatoes brightened everything up and the walnuts gave some texture and contrast. I couldn't ask for anything better! This is now one of our favorites.

Suzy,  I have made this recipe multiple times , for myself and for dinner parties.  It is absolutely unexpectedly DELICIOUS.  I say unexpectedly because most people are not familiar with farro, it is always a hit.  And it is even better leftover .  Thanks so much,

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