45 minutes
This refreshing and hearty farro salad combines the nutty flavor of cooked farro with the crisp freshness of cucumber, the sweetness of cherry tomatoes, and the tangy bite of feta cheese. It's a perfect dish for a light lunch or as a side to your main meal.
Farro
cups
cups
Cucumber, peeled, diced
cups
Cherry Tomatoes, quartered
cups
Flat Leaf Parsley, chopped
cups
Red Onion, chopped
cups
Feta Cheese, crumbled
cups
tablespoons
tablespoons
teaspoons
pinches
1. Cook Grains
In a medium pot, bring the water to a rolling boil. Add a pinch of salt and the farro. Reduce the heat to a simmer and cook until the grains are tender but still chewy, about 30 minutes. Drain off any excess water and set aside to cool.
2. Prep
While the farro is cooking, prepare the cucumber, tomatoes, parsley, and red onion. Place the diced cucumber in a colander, sprinkle with salt, and let it sit for at least 10 minutes to drain the excess moisture.
3. Make Dressing
In a small bowl, whisk together the olive oil, lemon juice, ground coriander seeds, and a pinch of cinnamon. Set aside.
4. Dress the Salad
In a large bowl, combine the cooled farro, drained cucumber, quartered cherry tomatoes, chopped parsley, crumbled feta, and red onion. Toss with the dressing to coat evenly. Before serving, give the salad a final taste and adjust the seasoning if necessary. Serve chilled or at room temperature.
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