Recipe Background
Mediterranean Salad offers vibrant flavors and is easy to prepare, combining fresh veggies with tangy vinaigrette for a refreshing bite.
The essence of the Mediterranean lands right on your plate with this vibrant salad. Regal reds of grape tomatoes mingle playfully with the cool crunch of English cucumbers, while fresh spinach adds its vibrant green flair. Every forkful offers a taste of sunshine, marrying the sweetness of sun-dried tomatoes with the robust earthiness of farro. The tangy, aromatic dressing whispers Dijon mustard and lemon, and a hint of honey assures the perfect balance. In one mouthful, it's like diving headfirst into a sunny day along the Mediterranean coast, complete with the gentle sea breeze.
This salad isn't just a looker; it's a delight to prepare. Whisking together olive oil, lemon, and vinegar feels like creating a spell. Even better, making the farro while it dances in salted water provides just enough drama. Once everything comes together and a quick chill in the fridge completes the magic, it's time for the grand finale. Topped with feta cheese crumbles and a sprinkle of fresh parsley, this dish doesn't just satisfy; it entertains. It's an effortless masterpiece, paying homage to its roots in the Mediterranean by bringing people together with every bite.
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.
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