Mediterranean Farro Salad with Sun-Dried Tomatoes and Kalamata Olives
This Mediterranean farro salad is a delightful combination of nutty farro, tangy sun-dried tomatoes, salty Kalamata olives, and aromatic basil. The taste is a harmonious balance of savory and fresh, making it an ideal dish for any occasion.
Ingredients
- 1 cup farro
- 3 cups water or vegetable broth
- 1/2 cup sun-dried tomatoes chopped
- 1/2 cup Kalamata olives pitted and sliced
- 1/4 cup fresh basil chopped
- 1/4 cup red onion finely diced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Feta cheese for garnish optional
Instructions
- Cook the Farro: In a medium pot, combine farro and water or vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for about 25-30 minutes, or until farro is tender. Drain excess liquid if necessary.
- Mix the Salad: In a large mixing bowl, combine cooked farro, sun-dried tomatoes, Kalamata olives, red onion, and basil.
- Dress the Salad: Drizzle olive oil and balsamic vinegar over the salad. Season with salt and pepper to taste, and toss gently to combine all ingredients.
- Serve: Transfer the salad to a serving dish. If desired, crumble feta cheese on top before serving. Enjoy chilled or at room temperature.
Notes
- Fat: 12g
- Protein: 8g
- Carbohydrates: 38g