Meatless Monday: Greek Farro Salad | KCET
Meatless Monday: Greek Farro Salad
This simple, hearty grain salad is bursting with bright flavor and bold colors. The season's first cherry tomatoes, spicy arugula, chickpeas, olives and feta combine with warm, tender farro for a satisfying lunch or light dinner. The salad is best served immediately; see the note if you intend to save some for leftovers.
Greek Farro Salad with Arugula, Chickpeas and Feta
Grain salad ingredients:
1 cup farro or wheat berries
4+ generous cups arugula
2 cups cooked chickpeas (or 1 can, rinsed and drained)
1/2 pint (8 ounces) cherry tomatoes, sliced into small rounds
1/2 cup jarred roasted red pepper, chopped
1/2 cup crumbled feta
20 pitted kalamata olives, sliced into small rounds
freshly ground black pepper, to taste
Lemon-basil vinaigrette ingredients:
1/3 cup olive oil
1 teaspoon honey
2 garlic cloves, pressed
1 shallot, finely chopped
1 lemon, juiced
2 tablespoons chopped fresh basil
1/2 teaspoon ground sea salt or kosher salt
1/4 teaspoon red pepper flakes
Cook the farro or wheat berries: First pick through the farro/wheat berries to remove any debris. Rinse in a mesh colander, then add the grain to a large pan along with 3 cups water and 1 teaspoon salt. Bring to a boil, cover and reduce heat. Simmer farro for about 25 minutes or wheat berries up to 1 hour, until tender to the bite. Drain the cooked grains and set aside.
Make the dressing: In a small bowl, whisk together the vinaigrette ingredients until emulsified.
Assemble the salad: In a large serving bowl, combine the warm cooked grains, arugula, chickpeas, cherry tomatoes, roasted red pepper, feta and olives. Toss with the dressing and season with black pepper and sea salt to taste.
Notes: If you know you will be saving salad for leftovers, consider reserving the arugula until you're ready to serve (the dressing wilts the leaves). Gently reheat the grain salad before tossing with fresh arugula. Leftover salad will last for a couple days in the refrigerator.
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