Spring Farro Salad with Feta and Dill
I make Miles’ lunch every day. Sometimes I get laughed at when people find that out, like I’m his Mom or something. First of all, I don’t really care what people think about it, second of all I really like doing it! Since I work from home I have a little more flexibility with my time and if I can pack him something tasty and healthy to eat at his desk you better believe I’m going to.
This is the perfect lunch for eating at your desk. It holds up really well and has a ton of protein from the farro (6 grams in 1/4 cup) plus a nice zesty dressing made with fresh lemon and shallots. Miles usually likes what I cook for him, but he will literally eat anything with feta in it.
I like to cook farro in the same manner that I cook my pasta. I find that it comes out with a nice texture and isn’t slimy or gummy like it can be sometimes. I also like to add the hot farro to the prepared dressing so it can soak it up a little bit. Lots of fresh herbs, some briney chopped kalamatas and you’re in business, people!
Have fun!
- 1 cup uncooked farro (I like the use the quick cooking kind from Trader Joe's, adjust time to cook if you use a different kind)
- 2 english cucumbers, seeded and chopped
- 1 lemon, zested and juiced (about 4 Tbsp juice)
- 2 Tbsp olive oil
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1 shallot, finely chopped
- 2 Tbsp chopped fresh dill
- 2 green onions, chopped fine
- 1/4 cup chopped fresh parsley
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped pitted kalamatas
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In a medium pot boil about 8-10 cups of water (like you would to cook pasta- also salting the water like you would for pasta).
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Add farro to boiling water and cook 10 minutes. Meanwhile prepare the dressing.
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Combine the lemon, olive oil, honey, s&p and shallot in a large bowl. Whisk together and set aside.
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When the farro is cooked drain it well and then add it to the dressing while it is still hot. Stir it together and set in the fridge to cool.
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When farro is cool, add the herbs, cucumbers, olive and feta. Stir together to combine and adjust salt and pepper if necessary. Enjoy right away or keep covered in the fridge for 3 days or so.
