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6 to 8 servings

Store leftovers in the refrigerator for up to 3 days. If you won't be eating all the salad right away, add some dressing to moisten and revive the leftovers. You can also brighten the leftovers up with a squeeze of fresh lemon juice. To make vegan: Omit the feta cheese; replace the honey in the dressing with light agave or simple syrup.
To make gluten free: Replace the farro (which is not gluten free) with a different grain such as quinoa or brown rice.


  • For the Salad:

    1 cup uncooked farro
    1/4 teaspoon kosher salt
    1/2 cup dry packaged sundried tomatoes — not oil packed, cut into julienne slices
    1 large cucumber — seeded and finely diced
    3/4 cup jarred roasted red peppers — drained and finely diced
    1 pint cherry tomatoes — halved
    1 cup frozen petite peas — thawed
    1/2 cup finely chopped fresh parsley
    1/2 cup crumbled feta cheese

    For the Italian Vinaigrette Dressing:

    1/4 cup extra-virgin olive oil
    1/4 cup red wine vinegar
    2 teaspoons Dijon mustard
    1 teaspoon honey
    1 teaspoon dried oregano
    1/2 teaspoon kosher salt
    1/4 teaspoon ground black pepper


  • Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl.
    While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.
    Add all of the remaining ingredients to the bowl except for the feta: sundried tomatoes, cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature.

Farro salad

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