Tasty, super healthy and flavorful summer Greek-style farro salad with cucumbers, celery, tomatoes, chickpeas, baby spinach, kalamata olives and feta cheese
Here is the perfect summer lunch pick me up!
This one-dish vegetarian meal is great for summer picnic and so easy to pack for lunch. It's fresh, healthy and filling.
This Greek style farro salad has it all.
The fresh and nutrient-packed baby spinach that perfectly complements the chewy and nutty-flavored farro.
The crunchy cucumber and celery, the fresh tomatoes, the wholesome chickpeas, the tasty olives and the savory feta cheese.
All combined and mixed with a lemony vinaigrette dressing.
As I said, the perfectly light and satisfying summer lunch!
This hulled wheat comes in three species - farro grande, farro medio and farro piccolo.
And two varieties: whole farro which needs to be rinsed and soaked before cooking and it takes about 1 hour to boil.
OR pearled farro that doesn't need soaking and generally cooks in 20 to 30 minutes.
You can also find precooked farro that takes only 10 minutes to cook. Trader Joe's has a "10 minute Farro" which I love!
While you cook the farro, you can chop and prepare the rest of the salad.
As usual, my recipe is just a guide to what you can do with this salad. But let your taste, and what you have in your fridge guide you.
I chopped cucumber, celery, and tomatoes. Carrots or fresh or grilled peppers taste great in this salad too.
I used fresh baby spinach, but you can also substitute for baby arugula, or baby kale!
I added feta cheese, but you can skip for a vegan alternative. Or add your favorite shredded cheese.
The dressing is my usual lemon/extra virgin olive oil vinaigrette that comes together in a minutes. Feel free to substitute with your favorite dressing too!
Ready to try it too?!? Here is my recipe for you!
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