Perfect for a picnic, this Greek Farro Salad is full of chewy farro, kalamata olives, tomatoes, feta cheese and more!
Greek Farro Salad
I was lucky enough to spend 3 days in Miami with some of my best blogger buddies. The food highlight of the trip was eating brunch with my dear blogger friends, Kim of Cravings of a Lunatic, Aly of Cooking in Stilettos, and Shaina of Take a Bite out of Boca.
The ever informed Aly guided us to Michael’s Genuine Food and Drink and we literally swooned over every bite. Shaina and I split a Greek Farro Salad that I immediately wanted to recreate. What better platform than at a picnic organized by my blogger friends? I took the letter “G” for Greek Farro Salad.
International Picnic Day
If you can boil, chop and whisk, you can make this salad. I cooked the farro in chicken broth, but salted water is perfect, too. Lots of chopped veggies are added: tomatoes (a seeded, beefy garden tomato would be ideal), cucumbers, onion and black olives…along with some crumbled feta cheese. The vinaigrette had a Greek feel with red wine vinegar and lemon juice whisked with olive oil. Some minced fresh oregano provided some additional Mediterranean flair.
More Picnic Salads You’ll Love:
I love the fun salads you find at a pitch-in meal. Not always healthy, but so many tasty varieties!
Some of my favorites include this Broccoli Salad with a few modern updates, this Potato and Green Bean Salad, a twist on the classic potato salad, and this Quinoa Black Bean Salad is delicious and definitely a 21st-century recipe!
What do you like to bring along on a picnic??
More Healthy Salads You’ll Love
- Healthy Pepperoni Pasta Salad Recipe from Well Plated
- Healthy Broccoli Salad from Rachel Cooks
- Greek Salad with Feta
- Quinoa Tabbouleh Salad
- Mediterranean French Lentil Salad
- Summer Farro Salad
- 1 cup farro, cooked according to package instructions (I cooked in chicken broth) and drained well and cooled slightly
- 1/3 cup extra virgin olive oil
- 1 cup grape tomatoes, halved
- 1 English cucumber, peeled, seeded and diced
- 1/2 red bell pepper, diced
- 1/4 cup thinly sliced, then chopped red onion
- 1/4 cup Kalamata olives, halved
- 1 tablespoon red wine vinegar
- 4 teaspoons lemon juice
- 1 teaspoon sugar
- 1 teaspoon minced fresh oregano
- Salt and freshly ground black pepper, to taste
- 1/4-1/2 cup crumbled French feta
- In a serving bowl, toss together cooked farro with olive oil. Add tomatoes, cucumber, bell pepper, onion and olives.
- Whisk together vinegar, lemon juice, sugar, oregano, salt and pepper. Add to salad and toss. Add feta and gently toss. Allow salad to sit at room temperature for about a half hour to let flavors meld. Adjust seasonings as needed.
Amount Per Serving: Calories: 383 Total Fat: 26g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 25mg Sodium: 392mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 5g Sugar: 9g Sugar Alcohols: 0g Protein: 9g
I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #16: When dining out, a salad drenched in a creamy dressing may not be your best choice. Look for a salad with a vinaigrette and watch out for high fat add-ins such as deli meats and cheeses. A better choice is often a grilled protein like salmon or chicken with a side of grilled vegetables.