You should know that I love farro in every way, and this time I propose this farro and feta salad, fresh, tasty, which you can prepare in advance and is perfect even for eating out. Cold salads are the best when you need to solve a quick lunch or dinner, or if you want to go on a picnic and bring something practical. Cold salads like this one are also healthy and balanced because they contain carbohydrates, proteins, and vegetables, so I would say perfect! I used all ready-made ingredients to make it even more practical for those who are always running, nothing prevents you from using and cooking fresh ingredients. But now hurry up and try the recipe!
Other cold, healthy, and tasty recipes you’ll love and that will make your summer more flavorful:
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 3People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the Farro and Feta Salad
- 1 cup cooked pearled farro, boiled (weight when cooked, you can use canned farro for convenience.)
- 6.7 oz oz green olives stuffed with bell pepper
- 6.3 oz oz boiled asparagus
- 5.3 oz oz feta cheese (cubed)
- to taste extra virgin olive oil
- to taste fine salt
- to taste black peppercorns (freshly ground)
Useful Tools
- Bowl
- 2 Spoons
- Sieve
- Kitchen Scale
- Plastic Wrap
- Cutting Board
- Knife
Preparation of the Farro Salad
Drain the farro from the can (or cook the dry one, drain it, and let it cool) and pour it into the bowl.
Cut the asparagus into pieces and the feta into cubes (or use pre-cubed feta), and add them to the farro.
Drain the bell pepper-stuffed olives from the brine, place them on a cutting board, and coarsely chop them with a knife, then add to the bowl.
Dress everything with 2 tablespoons of oil, a pinch of salt, and a generous sprinkle of black pepper. Mix well using two spoons, then cover with plastic wrap and let it rest in the fridge for at least an hour before consuming, although you can eat it right away if you wish!
TIPS
You can store this farro salad for two days in the fridge, so you have ready meals for a couple of days!
Before serving, you can add fresh mint leaves.
