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    Category Home » Recipes » Farro Salad with Fennel, Feta and Crushed Olives

    Farro Salad with Fennel, Feta and Crushed Olives

    Published: Feb 7, 2020 · Modified: Dec 13, 2021 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This hearty and vibrant farro salad is packed with creamy feta cheese, radicchio, tangy olives, fresh dill and crunchy fennel. It’s the perfect salad to make in a big batch and have for lunch all week long. It’s also an impressive side dish to bring to a BBQ or potluck!

    a light grey plate filled with farro salad with a class of water on the side and two more bowls of salad

    If you’re not familiar with farro you should be! It’s a super versatile nutrient-packed ancient grain that can be used to make salads, risottos, soups, and stews. This salad can be served as a side dish to grilled meats or fish or all on its own. Top it with grilled chicken for a complete meal that’s perfect to pack for a meal prepped lunch.

    One of my favorite lunch meal prep hacks is to have 3-4 hearty salads in my fridge to mix and match. This Farro Salad is alway on the list in a addition some of my other favorites like: Greek Orzo Salad, Sonoma Chicken Salad and Miso Ginger Chicken Salad.

    Ingredients You’ll Need:

    Here’s everything you’ll need to make Farro Salad with Fennel, Feta and Olives: Cooked farro, radicchio, fennel, olives, dill, shallot, lemon, feta cheese, dijon mustard and olive oil.

    a bowl of cooked farro, feta cheese on a plate, olive oil in a cup, dill, lemons, dijon mustard in a dish, shallot, radicchio

    Recipe Step by Step:

    Step. 1 Make the Vinaigrette

    In the bottom of a large bowl whisk together the dijon mustard, lemon zest and lemon juice. Next, whisk in the olive oil then season with salt and pepper

    a glass mixing bowl filled with farro salad ingredients on a gray background

    Step. 3 Toss Everything Together

    Into the same bowl with the vinaigrette add the rest of the salad ingredients. Toss everything together until evenly coated. Taste and season with more salt, pepper and or olive oil/lemon juice. Divide between bowls and serve!

    a plate with farro, fennel and radicchio salad on a marble background

    Tips for Cooking Farro

    1. I prefer to cook farro the same way I cook pasta. Bring a large pot of salted water to a boil.
    2. Add the farro to the pot of boiling water then reduce to a simmer. Cook for 30-40 minutes until the grains are tender but still chewy.
    3. Drain the farro through a colander. Rinse with cool water and you’re good to go!

    FAQs

    How long will farro salad stay fresh?

    Farro salad will stay fresh in the refrigerator for up to four days. Keep in mind, grains like farro absorb liquid as they sit (in this case the dressing) which can make the salad a bit dry after a day or two in the fridge. Before re-serving refresh the salad with a drizzle of olive oil and a sprinkle of fresh lemon juice.

    What is farro?

    Farro is one of my favorite whole grains! It’s a wheat grain thats been around since the Roman Empire. Farro is chewy and has a nutty flavor that’s great for mixing in salads, soups and stews. It’s not gluten-free but it is packed with fiber, protein, vitamins, minerals, and antioxidants.

    Check out more great recipes:

    • Savory Farro Breakfast Porridge with Sausage, Kale and Poached Egg
    • Five-Ingredient Steak Salad with Farro, Arugula, and Feta
    • Corn and Arugula Salad with Tomatoes and Blue Cheese
    • Lemon + Basil Vinaigrette
    • Warm Grilled Vegetable Salad

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a light grey plate filled with farro salad with a class of water on the side and two more bowls of salad

    Farro Salad with Fennel, Feta and Crushed Olives

    This hearty and vibrant farro salad is packed with creamy feta cheese, radicchio, tangy olives, fresh dill and crunchy fennel. It’s the perfect salad to make in a big batch and have for lunch all week long. It’s also an impressive side dish to bring to a BBQ or potluck!
    5 from 5 votes
    Print Pin Rate
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 4
    Calories: 501kcal
    Author: Leigh Anderson

    Ingredients

    • 3 c cooked farro room temperature or chilled
    • 1 large bulb fennel talks and tough outer layer removed, thinly sliced
    • 2 large shallots peeled and thinly sliced
    • 1 head radicchio roughly chopped
    • 1 c Castelvetrano or kalamata olives roughly chopped
    • 4 oz feta cheese crumbled
    • ½ c fresh dill roughly chopped

    Dressing:

    • 3 tbsp dijon mustard
    • ¼ c lemon juice + zest from one lemon
    • ½ c olive oil
    • salt and pepper

    Instructions

    • In a large bowl, whisk together the dijon mustard, lemon juice and zest. While whisking slowly stream in the olive oil. Whisk continuously until emulsified. Season with salt and pepper.
    • Add the rest of the salad ingredients to the bowl with the dressing. Toss everything together until all ingredients are evenly combined and coated with dressing. Taste and season with salt and pepper as needed.

    Notes

     
    Storing and Serving Leftovers:
    • Farro salad will stay fresh in the refrigerator for up to four days. Keep in mind, grains like farro absorb liquid as they sit (in this case the dressing) which can make the salad a bit dry after a day or two in the fridge. Before re-serving refresh the salad with a drizzle of olive oil and a sprinkle of fresh lemon juice.
     
    How to Cook Farro:
      1. I prefer to cook farro the same way I cook pasta. Bring a large pot of salted water to a boil.
      2. Add the farro to the pot of boiling water then reduce to a simmer. Cook for 30-40 minutes until the grains are tender but still chewy.
      3. Drain the farro through a colander. Rinse with cool water and you’re good to go!

    Nutrition

    Calories: 501kcal | Carbohydrates: 33g | Protein: 8g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 25mg | Sodium: 973mg | Potassium: 550mg | Fiber: 7g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 21mg | Calcium: 218mg | Iron: 3mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    Welcome to Craving California!

    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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