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Ingredients
Scale
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 3 tablespoons diced shallot
- 2 garlic cloves, minced
- kosher salt and pepper
- ½ cup extra virgin olive oil
- 2 cups cooked farro
- 1 cup green castelvetrano olives, sliced
- ⅓ cup whole almonds, chopped
- ⅓ cup crumbled feta cheese
- lemon wedges, for spritzing
Instructions
- In a bowl, whisk together the lemon juice, red wine vinegar, honey, dijon mustard, diced shallot, minced garlic, and a pinch of salt and pepper.
- Gradually add the olive oil while whisking until the dressing is well combined and emulsified. This dressing can be prepared in advance and stored in the refrigerator for several days.
- In a large mixing bowl, toss the cooked farro with a few tablespoons of the dressing until evenly coated.
- Add the sliced olives, chopped almonds, and crumbled feta cheese to the farro mixture.
- Drizzle more dressing over the top and toss gently to combine. Adjust seasoning with salt and pepper to taste.
Notes
This salad can be made ahead of time, just keep the dressing separate until serving.
Feel free to add additional vegetables like bell peppers or cucumbers for extra crunch.
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 10mg