Greek Farro Salad
This easy Greek Farro Salad with Seared Salmon is a hearty, flavorful meal made with farro, fresh tomatoes, cucumbers, feta, olives, and arugula. Topped with seared salmon and a simple vinaigrette, it’s perfect for a healthy lunch or dinner and makes an easy make-ahead meal for the week.
Servings 4
Ingredients
- 1 cup farro uncooked (about 2 cups cooked)
- 1 cup cherry tomatoes
- 3 mini cucumbers
- 1/3 cup pitted kalamata olives
- 2/3 cup feta cheese crumbled
- 2 cups arugula
- 1/4 cup any vinaigrette dressing
Salmon
- 1 lb salmon filet
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt
- Pepper
Instructions
- Brush the salmon with the paprika, garlic, salt, and pepper.
- Add oil to a large skillet over medium high heat. Once hot, add the salmon skin side up. Let the salmon cook for about 5-8 minutes, making sure not to move it. Flip and cook for another few minutes until an internal temperature of 145 F is reached.
- Add farro and 2 2/3 cup water to a saucepan over high heat and bring to boil. Once boiling, turn heat down to low and let simmer for 10 minutes.
- While farro is simmering, roughly chop tomatoes and cucumbers.
- Remove farro from heat and let sit for about 5 minutes, until soft. Drain water and let cool.
- Add farro, tomatoes, cucumbers, olives, feta and arugula to a large bowl and toss to combine. Toss with dressing and serve immediately, or leave undressed and store in an airtight container in the fridge.