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!
Servings: 4
Calories: 501kcal
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
- 1/2 c fresh dill roughly chopped
Dressing:
- 3 tbsp dijon mustard
- 1/4 c lemon juice + zest from one lemon
- 1/2 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.
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- I prefer to cook farro the same way I cook pasta. Bring a large pot of salted water to a boil.
- 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.
- 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