Categories
RECIPE OF THE MONTH; MEDITERRANEAN FARRO SALAD
Ingredients
Salt
1 cup farro
1 small red pepper, seeded and diced
1 cucumber, seeded and diced
1 punnet cherry tomatoes, halved
1 bunch Italian parsley, finely chopped plus more for garnish
1 bunch spring onions, chopped
1/2 cup Kalamata olives, pitted and coarsely chopped
3 cloves garlic, minced
1/3 cup lemon juice (or to taste)
1/4 cup extra-virgin olive oil
Freshly ground black pepper, to taste
220grams feta cheese, crumbled
Instructions
Bring a saucepan of water to a boil. Add salt and the farro. Boil for 15-20 minutes or until the farro is tender but not mushy.
Drain the farro in a sieve and rinse with cold running tap water. Set aside to drain thoroughly.
Combine red pepper, cucumber, cherry tomatoes, parsley, spring onion, and olives in a large mixing bowl.
Whisk together garlic, lemon juice, and olive oil. Season to taste with salt and black pepper.
Add drained farro to vegetables and stir to combine. Add dressing and stir.
Transfer to a plate and top with feta cheese and parsley sprigs.
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