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Greek Farro Salad with Honey Dijon Vinaigrette



10 ounces farro (about 1 1/2 cups)

1 1/2 teaspoons kosher salt, plus 1/2 teaspoon

4 cup  sweet lettuce mix

1 medium green pepper, cut into thin strips (about 4 ounces or 1 cup)

1 cup english cucumber (diced, sliced  in little piece )

1 chili pepper  ( sliced )

1 small red onion ( sliced )

1 cup cherry tomato

3 ounces feta  cheese , crumbled (about 3/4 cup)



In a medium saucepan, combine 4 cups of water with the farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 1 1/2 teaspoons of the salt and simmer until the farro is tender, about 10 minutes longer. Drain well. Transfer to a large bowl and let cool.

Once the farro has cooled add  all another ingredients. Stir to combine.. Pour the Honey Dijon  vinaigrette over the farro salad. Toss to combine and serve.


Ingredients for Honey Dijon Vinaigrette:

5  tablespoon medium body honey

3 tablespoon sherry vinegar

1/4 cup extra-virgin olive oil

5 tablespoon smooth  Dijon mustard

salt, pepper

Combine all ingredients in a bowl and whisk until smooth.




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Georgia Bitay