Greek Farro Salad w/ Kalamata Olive Vinaigrette
Servings 4 as a side
Calories 363kcal
Ingredients
Greek Farro Salad
- 1 Cup Farro
- 1 Cup Fresh Parsley chopped
- 1/2 Cup Red Onions diced
- 1 Cup Grape Tomatoes quartered
- 1 Cup Cucumbers sliced and halved
Kalamata Olive Vinaigrette
- 4 Kalamata Olives jarred
- 1 Tbsp Olive Brine
- 5 Tbsp Extra Virgin Olive Oil
- Juice from 1/2 Lemon
- Fresh-Cracked Black Pepper
- 1/4 Tsp Salt or more, to taste
Instructions
Farro
- Prep by soaking the farro in water for at least an hour (or up to overnight).
- When ready to cook, combine soaked farro with 3 cups water in a saucepan and bring to a boil. Once the water is at a rolling boil, bring the temperature down and let the farro simmer until all the water is absorbed, between 30-45 minutes.
- When finished cooking, drain and let cool.
Kalamata Olive Vinaigrette
- While farro is cooling, combine the kalamata olives, olive brine, olive oil, and juice from 1/2 a lemon, and salt and pepper in a high-speed blender. Blend for about 15 seconds. Taste and adjust seasonings as needed.
Putting It All Together
- Combine vegetables, parsley, vinaigrette, and farro. Serve with more chopped parsley and chopped walnuts for garnish.
Nutrition
Calories: 363kcal | Carbohydrates: 45g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 224mg | Potassium: 399mg | Fiber: 9g | Sugar: 3g | Vitamin A: 1626IU | Vitamin C: 32mg | Calcium: 51mg | Iron: 3mg
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