Greek Inspired Farro Salad

Greek Inspired Farro Salad

I’m so in love with the flavors of Greek salad that I often find myself incorporating them into new versions of the traditonal salad. In this recipe I’ve added farro which has a wonderful chewiness to it and adds some additional protein and fiber. The other main ingredient is fresh green beans which add a beautiful brightness and extra crunch.

Serves 4

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Ingredients

1 cup (240 g) uncooked Farro
6 oz (170 g) Green Beans
6 oz (170 g) Cherry Tomatoes cut in half
1 med (250 g) Cucumber, seeds removed and sliced
1 sm (125 g) Red Onion sliced thin
3 oz (85 g) Vegan Feta crumbled ( I like Follow Your Heart & Violife)
1/2 cup Kalamata Olives halved
2 Tbsp (30 g) fresh chopped Oregano

Dressing

1/4 cup (60 ml) good Olive Oil
Juice from 1/2 Lemon
1 Tbsp (15 g) Dijon Mustard
1 1/2 Tbsp (17.5 g) Capers
2 tsp (10 ml) Maple Syrup
2 tsp (10 g) chopped Oregano
Salt & Pepper to taste

Directions

1.Make the dressing by mixing together all of the ingredients except the olive oil. Once everything is well incorporated slowly add in the olive oil while you whisk together. Set aside.

2. Cook the farro according to package directions (I like to use broth in place of water to cook with). Drain any excess liquid and set aside to cool.

3. Trim the ends of the green beans and cut them in half or thirds to make them about an inch in length. Add them to boiling salted boiling water and cook for 3-5 minutes. Drain them and put them into a bowl of ice water to stop them from cooking, which will retain their bright green color. When done they should have a slight crunch.

4. Assemble the salad in a large bowl by adding in the farro, sliced cucumber, halved kalamata olives, halved tomatoes, cooked green beans, sliced onion, oregano and feta cheese. Toss well until nicely mixed.

5. Add in about half the dressing and mix well before serving. Serve the remainder of dressing on the side.