Go Back
–+ servings
Print

Greek Farro Salad

Course Lunch, Salad
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Sammi Brondo

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.