Greece Inspired Farro Salad
Ingredients
| Farro, cucumber, tomato, red onion, pepper (you choose the color), feta cheese pieces, red wine vinegar, olive oil, honey, salt, pepper, fresh oregano |
Methods / Instructions
| 1. Toast uncooked farro in a dry pan for 1-3 minutes (until you can smell it) then follow package directions to cook through. Cool completely. |
| 2. In a bowl to the cooked farro, add chopped cucumber, tomato, onion, pepper (in your favorite color); add vegetables in the quantity to your taste but you want to aim for at least half farro, half vegetables. |
| 3. Mix olive oil and vinegar in this ratio: 1 part olive oil to 2 parts vinegar; if it’s not tart enough, add a bit more vinegar. Add a little bit of honey to sweeten (to your taste). |
| 4. Pour over the bowl of farro and vegetables. |
| 5. Sprinkle chopped fresh oregano and broken up feta cheese on the top. |
Historical Note
| Adapted from a Greek salad I had at friends’ house in Greece (vacation), and I substitute farro for lettuce. |
Serving Size
| This recipe is easy to make in small to large quantities. |
Contributor
Carrie Marsh, The Claremont Colleges Library
