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Spring Farro Salad with Feta and Dill
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Servings: 5 people
Author: The Sea Salt
Ingredients
  • 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
Instructions

  1. 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). 


  2. Add farro to boiling water and cook 10 minutes. Meanwhile prepare the dressing. 


  3. Combine the lemon, olive oil, honey, s&p and shallot in a large bowl. Whisk together and set aside. 


  4. 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. 


  5. 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.