Formentera Vegetable and Farro Salad
Dive into a refreshing taste of the Balearic Islands with this Formentera Vegetable and Farro Salad, a colorful and nutritious blend of fresh vegetables and hearty farro, dressed in a zesty vinaigrette that captures the essence of Mediterranean flavors.
Equipment
- Medium saucepan
- Knife
- Cutting board
- Large mixing bowl
- Small mixing bowl
- Whisk
- Fork
Ingredients
- 1 cup Farro 200g
- 3 cups Water 710 ml
- 1 cup Cherry tomatoes halved, 150g
- 1 medium Cucumber diced, 200g
- 1 Red bell pepper diced, 150g
- 1 small Red onion thinly sliced, 70g
- 1/2 cup Kalamata olives pitted and halved, 75g
- 1/2 cup Feta cheese crumbled, 75g
- 1/4 cup Fresh parsley chopped, 15g
- 2 tbsp Fresh mint chopped, 6g
- 3 tbsp Extra virgin olive oil
- 2 tbsp Lemon juice
- 1 clove Garlic minced, 3g
- Salt to taste
- Black pepper to taste
Instructions
- Begin by rinsing the farro under cold water. In a medium saucepan, combine the farro and water. Bring to a boil, then reduce the heat to low, cover, and simmer until the farro is tender and the water has been absorbed, about 30 minutes. Once cooked, fluff with a fork and allow to cool to room temperature.
- While the farro is cooking, prepare the vegetables. In a large bowl, combine the halved cherry tomatoes, diced cucumber, diced red bell pepper, thinly sliced red onion, and halved Kalamata olives.
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing.
- Add the cooled farro to the bowl with the vegetables.
- Pour the dressing over the farro and vegetable mixture and toss until everything is well coated.
- Gently fold in the crumbled feta cheese, chopped parsley, and mint.
- Taste and adjust seasoning if necessary. Serve at room temperature or chilled.
Notes
This salad can be stored in an airtight container in the refrigerator for up to 3 days. For a vegan option, omit the feta cheese or substitute with a vegan cheese alternative.