The Scoop
The salad that will make you feel like a health guru!
This Mediterranean Salad is the absolute meal-prep satisfaction.
It looks like an aesthetic, vibrant recipe you'd buy at a trendy café for $20, but it is actually assembled using canned staples you found in the back of your pantry and some leftover chicken. It is high-fiber, high-protein, and mostly an excuse to consume an entire jar of salty Kalamata olives in one sitting while pretending you are living a Mediterranean lifestyle.
Ingredients
For the dressing:
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 clove garlic, minced
- salt, to taste
- pepper, to taste
For the salad:
- 3/4 cup farro, uncooked
- 2 cups grape tomatoes, halved
- 2 cups English cucumber, diced
- 1 cup fresh spinach, roughly chopped
- 1/3 cup sun-dried tomatoes packed in oil, drained
- 1/4 cup red onion, thinly sliced
- 1/3 cup feta cheese, crumbled
- 2 tablespoon fresh parsley, finely chopped
Directions
- Place the olive oil, the Dijon mustard, the lemon juice, the red wine vinegar, the honey, the garlic, the salt, and the pepper in a jar and shake well to combine.
- Place the farro in a large pot of salted water.
- Bring the water to a boil, then reduce the heat to a simmer.
- Simmer the farro until tender, about 14-16 minutes.
- Drain the farro well and rinse with cold water.
- Combine the cooked farro, the dressing, the grape tomatoes, the cucumber, the spinach, the sun-dried tomatoes, and the red onion and toss well.
- Refrigerate for 1 hour.
- Garnish the salad with the feta and the parsley and serve chilled.
×
