Best 6 Farro Feta And Mint Salad Recipes
Embark on a culinary journey with our tantalizing Farro, Feta, and Mint Salad, a symphony of flavors and textures that will delight your palate. This vibrant salad combines the nutty heartiness of farro, the tangy brightness of feta, and the refreshing coolness of mint, creating a harmonious balance that is both satisfying and invigorating. Accompanying this main recipe are delightful variations that cater to diverse dietary preferences and culinary curiosities. For those who prefer a vegan option, our Lemony Farro and Chickpea Salad offers a protein-packed alternative, while our Mediterranean Farro Salad transports you to the sun-kissed shores of the Mediterranean with its vibrant medley of vegetables and herbs. If you're craving something warm and comforting, our Farro and Sausage Soup will hit the spot with its hearty broth, tender sausage, and wholesome farro. Explore the culinary possibilities and find your perfect match among these delectable farro-based creations.
Let's cook with our recipes!
FARRO TABBOULEH WITH FETA
Provided by Ina Garten
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Rinse and drain the farro and place it in a large saucepan with 4 cups water and 2 teaspoons salt. Bring to a boil, lower the heat, cover, and simmer for about 20 minutes, until tender. Drain.
- Meanwhile, combine the cucumbers, chickpeas, scallions, parsley, and mint in a very large bowl.
- In a 2-cup glass measuring cup, whisk together the olive oil, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the hot farro to the vegetables and herbs, pour the dressing on top, and stir to combine. Carefully stir in the feta, olives, 2 teaspoons salt, and 1 teaspoon pepper. Serve at room temperature.
MEDITERRANEAN FARRO SALAD WITH ARUGULA AND WALNUTS
Farro salad recipe, prepared Mediterranean-style with peppery arugula, fresh veggies, feta and a good handful of walnuts. It's the perfect weeknight meal and is even better for lunch the next day! You can cook the farro and prepare the dressing ahead of time (see recipe notes).
Provided by Suzy Karadsheh
Categories Salad
Number Of Ingredients 12
Steps:
- Cook the farro. Bring 3 cups of water, seasoned with kosher salt, to a boil. Add the farro and lower the heat to medium. Simmer for 20 to 40 minutes, depending on the kind of farro you are using. The farro will have absorbed the water but use a sieve to fully drain. If you like, spread the farro on a tray or sheet pan and pat dry with a paper towel.
- Make the dressing using this Greek salad dressing recipe.
- Toss the salad together. In a mixing bowl, combine the farro (still somewhat warm) with the arugula, tomatoes, onions, peppers, walnuts, and fresh herbs. Pour the salad dressing, then toss well. Taste and adjust seasoning. Finish with a sprinkle of feta cheese to your liking.
Nutrition Facts : Calories 198.2 kcal, Carbohydrate 30.5 g, Protein 5.9 g, SaturatedFat 0.8 g, Cholesterol 0.4 mg, Sodium 20.9 mg, Fiber 6.9 g, Sugar 1.9 g, ServingSize 1 serving
FARRO, FETA, AND MINT SALAD
Bright Mediterranean flavors shine in this filling and refreshing salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 6 cups
Number Of Ingredients 9
Steps:
- Boil farro in salted water for 25 to 30 minutes and drain. Combine in a bowl with chickpeas. Stir in the lemon juice and zest and olive oil. When cool, stir in the cheese, tomatoes, red onion, and mint.
FARRO WITH ROASTED SQUASH, FETA AND MINT
Falling somewhere between a grain bowl and a warm grain salad, this colorful dish is substantial enough to be a meatless main course, or it makes a hearty side dish to simple roasted meat or fish. You can use whatever kind of squash you like here, either peeled or unpeeled. Squash skin is perfectly edible; let anyone who objects cut theirs away at the table (though see if you can get them to try it first). If you don't have farro, you can substitute brown rice. Just increase the cooking time by about 20 minutes.
Provided by Melissa Clark
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees. Prepare the squash: In a large bowl, mix together olive oil, sugar, cinnamon, salt, pepper and cayenne. Add squash and toss well to coat with the spiced oil. Lay the squash pieces out flat on one or two rimmed baking sheets.
- Roast squash until the bottoms are golden, 10 to 15 minutes. Carefully turn the pieces over and continue to roast until tender, another 10 to 20 minutes.
- Meanwhile, make the farro: In a medium pot, bring the apple cider, 2 cups water and the salt to a simmer. Add farro and simmer until water is absorbed and the farro is tender, 20 to 30 minutes. If the liquid evaporates before the farro is done, add a little more water. Or, if there's still liquid in the pot when the farro is done, drain it.
- In a large bowl, whisk together vinegar, garlic and pepper. Whisk in olive oil. Add farro and toss well, adding more oil or salt, or both, if needed.
- To serve, spoon the farro on a platter and top with the squash, feta, mint or arugula, or both, and a drizzle of olive oil.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 21 grams, Carbohydrate 60 grams, Fat 28 grams, Fiber 8 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 888 milligrams, Sugar 16 grams
LEMONY FARRO PASTA SALAD WITH GOAT CHEESE AND MINT
Combining rice-shaped orzo with chewy farro makes for a very satisfying pasta salad, with diverse textures and a nutty flavor. Even better, you can cook the farro and orzo in the same pot, and they can be dressed up to a day in advance. Use this basic recipe as a template for your own combinations. Here, a mix of creamy goat cheese, sweet dried apricots and sliced almonds are tossed with fresh herbs and a mildly spicy lemon dressing. But add what you have and what you love; the orzo and farro can take it, with grace. You can dress the orzo and farro mixture up to one day ahead, but don't add the remaining ingredients until just before serving. The recipe feeds a crowd, so if you're not making it for a party, consider halving everything, or plan on eating leftovers for lunch all week long.
Provided by Melissa Clark
Categories dinner, lunch, weekday, pastas, salads and dressings, main course, side dish
Time 45m
Yield 10 to 14 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of heavily salted water to a boil. Add farro and bay leaves and let simmer for 15 minutes. Add orzo to the pot and continue to simmer until farro and pasta are cooked through but still al dente, about 8 to 10 minutes longer.
- While farro is cooking, prepare the dressing: Finely grate zest from the lemons, and place zest in a large bowl. Squeeze juice from 1 1/2 lemons and add to zest along with salt, pepper and red-pepper flakes, whisking to combine. Gradually whisk in oil. Taste and add more salt or lemon juice from the other lemon half, or both, if needed.
- Drain farro-pasta mixture, discarding bay leaves. Add to bowl with dressing and toss well. Stir in apricots. Let farro and pasta cool, soaking up the dressing. This can be done up to 1 day in advance. Store in the refrigerator and bring to room temperature before proceeding.
- In a small bowl, combine onions, celery, 3 tablespoons lemon juice and a large pinch of salt. Let sit while the pasta cools, at least 20 minutes.
- Just before serving, add onion mixture and almonds to the bowl with the farro and pasta and toss well. Gently fold in spinach, goat cheese, mint and parsley. Taste and add more lemon, red-pepper flakes or salt if needed.
- Drizzle with olive oil and freshly ground black pepper before serving.
FARRO, CHICKPEA, FETA, AND MINT SALAD
Mediterranean flavors shine in this salad. Salty feta, refreshing mint, and nutty farro and chickpeas combine with pungent lemon and red onion.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 2h15m
Yield Makes 6 cups
Number Of Ingredients 9
Steps:
- Combine farro and chickpeas in a bowl. Stir in lemon zest, juice, and oil. Let cool.
- Stir in cheese, tomatoes, mint, and onion. Season with salt. Refrigerate until ready to serve. (Salad can be refrigerated up to 2 days.)
Tips:
- When selecting farro, look for whole grain farro for a chewier texture and higher nutritional value.
- To save time, use pre-cooked farro or cook it in advance and store it in the refrigerator for later use.
- For a more flavorful salad, toast the farro in a dry skillet before cooking.
- Use a variety of fresh herbs in the salad, such as mint, parsley, or cilantro.
- Add other vegetables to the salad, such as roasted red peppers, grilled zucchini, or fresh tomatoes.
- For a vegan version of the salad, omit the feta cheese or use a plant-based alternative.
- Serve the salad warm or at room temperature.
Conclusion:
Farro feta and mint salad is a delicious and healthy dish that is perfect for a light lunch or dinner. It is made with simple ingredients that are easily accessible. The salad is also versatile and can be customized to your liking. With its nutty flavor and chewy texture, farro makes a great base for this salad. The feta cheese adds a salty and tangy flavor, while the mint adds a refreshing touch. This salad is sure to please everyone at your table.
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