Ingredients and Weight:
- Farro, cooked: 2 cups (350g)
- Cucumbers, diced: 1 cup (150g)
- Tomatoes, diced: 1 cup (150g)
- Red onion, diced: 1/2 cup (75g)
- Feta cheese, crumbled: 1/2 cup (60g)
- Kalamata olives, pitted and sliced: 1/2 cup (60g)
- Olive oil: 1/4 cup (60ml)
- Lemon juice: 2 tablespoons (30ml)
- Dried oregano: 1 teaspoon (5g)
- Salt and black pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes (for farro)
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Cook the farro according to the package instructions.
- While the farro cooks, prepare the vegetables. Dice the cucumbers, tomatoes, and red onion.
- In a large bowl, combine the cooked farro, diced vegetables, crumbled feta cheese, sliced olives, olive oil, lemon juice, dried oregano, salt, and black pepper.
- Stir well to combine.
- Taste and adjust seasonings as needed.
Nutritional Information:
- Calories: 350 per serving
- Protein: 15g
- Carbohydrates: 40g
- Fat: 15g
- Fiber: 5g
Dish Characteristics:
- Refreshing and flavorful
- High in protein and fiber
- Perfect for a light lunch or side dish
- Can be made ahead of time for easy entertaining
User Comments:
- "This salad is so delicious and healthy. It's the perfect summer meal."
- "I love the combination of flavors in this salad. It's so refreshing and satisfying."
- "This is a great recipe for a crowd. It's easy to make and everyone loves it."
Special Precautions and Tips:
- Use good-quality ingredients for the best flavor.
- If you can't find farro, substitute another whole grain like quinoa or brown rice.
- To make this salad vegan, omit the feta cheese.
- Serve the salad chilled or at room temperature.
