Greek Vegan Farro Salad
My easy and delicious Greek vegan farro salad is packed with wholesome ingredients and tangy vegan feta. Ready in 35 minutes, perfect for a quick and satisfying meal!
Servings: 4
Calories: 314kcal
Ingredients
- 1 cup farro , dry (use semi pearled or pearled, see note)
- ½ cup peperoncini , chopped (leave out if you don't want any spice)
- ½ cup Greek olives , sliced
- ½ cup cucumbers , chopped
- ½ cup fresh tomatoes , chopped
- ½ cup red onion , chopped
- ½ cup vegan feta
- 2 tablespoons fresh oregano
- drizzle olive oil , optional or leave out for oil free
- salt and pepper to taste
Instructions
- Begin cooking farro in a medium pot according to package directions (will cook for about 25-30 minutes).
- As farro is cooking, you can cut all the veggies if you haven't already.
- When farro is done cooking, drain and rinse with cold water.
- Transfer to a bowl and add all the other ingredients.
- Mix well, season to taste with salt and pepper, and enjoy!
Notes
- If you use whole farro instead of pearled, soak it before cooking to cut down on the cook time.
- To make this gluten-free sub the farro with rice or quinoa. I love wild rice.
- You can use dried oregano, but only use 2 teaspoons as it is stronger than fresh.
Nutrition
Calories: 314kcal | Carbohydrates: 50g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Sodium: 274mg | Potassium: 414mg | Fiber: 11g | Sugar: 3g