I am very excited that it is reaching mid July in Michigan! Not only for the beautiful Summer days, but mostly because it is the only time when everything is blooming.  I love going to our local Oakland County Farmers Market or the Eastern Market to make sure I am getting the best organic local fruits and vegetables. Clarkston Farms is one of my favorite, all of their vegetables are fresh. They’re also small and full of color. I often stroll by them and just get inspired by their counter. It’s filled with heirloom beets, small eggplants, and beautiful radishes! The various colors between the three vegetables are fabulous.

This salad has all the flavors of a Greek salad, but when adding farro instead of lettuce it gives it a unforgettable crunch.  I love farro it is chewy while also quite crunchy. It gives off a wonderful old world nutty flavor that is similar to bulgar.  When eliminating the lettuce and adding the farro, this dish becomes a side dish as well as a salad. It helps fill people up and can be made in advance, and will fare well in the fridge for a couple of days. It also displays well, it is full of color and adds a European flair to a good old American BBQ! Not to mention, it’s vegetarian and full of protein.

Mediterranean Farro Salad

Print Recipe
Serves: 6 to 8 Cooking Time: 1 hour

Ingredients

  • 1 1/2 Cup of farro
  • 1 Red bell pepper
  • 1 Yellow bell pepper
  • 2 tablespoons of red wine vinegar
  • 2 Tablespoons of lemon juice
  • 4 Small baby cucumbers
  • 3/4 Cup of chopped red onion
  • 1/2 Cup of fresh parsley
  • 5 Roasted of boiled heirloom beets
  • 8 Ounces of Feta cheese
  • 1/2 Cup of pitted Kalamata olives
  • Greek olive oil
  • Salt and pepper to taste
  • Heirloom cherry tomatoes
  • 1 Can of garbanzo beans
  • 1 Cup of pomegranate seeds

Instructions

1

Combine the farro with 4 cups of water in a saucepan

2

Bring it to a boil

3

Simmer for 30 mins

4

Pre heat oven to 350

5

Open can of garbanzo beans sprain and rinse

6

Place in pan drizzle with olive oil salt and pepper

7

Roast until crunchy

8

Drain and pour in large bowl

9

Whisk together lemon juice, vinegar, 3 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of pepper

10

Pour over warm farro and mix

11

Slice peppers, red onion, cucumber, tomatoes, parsley, olives

12

Add to farro and mix

13

Fold in feta, garbanzo beans and pomegranate seeds

14

Clean and slice heirloom beets and add to the top

15

Serve room temperature or chilled

Notes

I love adding the beets to the top so that they do not get mushy Also squeeze a lemon on the top and garnish with fresh Greek oregano

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