Mediterranean Farro Salad with Artichokes and Sun-Dried Tomatoes
Imagine treating your taste buds to a vibrant Mediterranean escape! This farro salad is bursting with fresh flavors from sun-dried tomatoes, artichokes, and a zesty dressing that will have you dreaming of sunny days by the sea.
Ingredients
- 1 cup farro, rinsed
- 3 cups water or vegetable broth
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1/2 cup sun-dried tomatoes, chopped
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Farro: In a medium pot, bring water or vegetable broth to a boil. Add farro, reduce heat to low, cover, and simmer for about 25-30 minutes until tender. Drain any excess liquid and let it cool.
- Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
- Combine Ingredients: In a large bowl, mix the cooked farro, artichokes, sun-dried tomatoes, cucumber, red bell pepper, red onion, and parsley. Drizzle dressing over the salad and toss gently to combine.
- Serve: If desired, sprinkle with feta cheese before serving. Enjoy this salad chilled or at room temperature.
Cook’s tips
- Rinse farro thoroughly before cooking to remove any bitterness.
- Let the farro cool completely before mixing with vegetables to prevent wilting.
- For extra flavor, use vegetable broth instead of water to cook the farro.
- If you prefer a stronger lemon flavor, add a bit of lemon zest to the dressing.
- Taste and adjust seasoning before serving.
Substitutions
- Use quinoa or couscous instead of farro for a different grain.
- Substitute fresh tomatoes for sun-dried tomatoes if you prefer a lighter taste.
- Replace feta cheese with goat cheese or omit for a dairy-free version.
- Add kalamata olives or capers for an extra briny kick.
- Use red wine vinegar instead of lemon juice for a different tang.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature; no reheating needed.
FAQ
Can I make this salad ahead of time?
Yes, you can prepare the salad up to 2 days in advance. Keep the dressing separate until just before serving to maintain freshness.
Is farro gluten-free?
No, farro is a type of wheat and contains gluten. For a gluten-free option, use quinoa or brown rice.
Can I use canned artichokes instead of fresh?
Yes, canned artichoke hearts are perfect for this recipe. Just drain and quarter them as directed.
What can I serve with this salad?
This salad works well as a side dish with grilled chicken or fish, or you can add chickpeas or white beans to make it a complete meal.
