GREEK FARRO SALAD
This is a great alternative to a cold pasta salad as farro doesn't get soggy and holds up to the dressing very well. Farro is an ancient Mediterranean grain, so I wanted to merge it with a Greek-style salad that's perfect for summertime. This is great served with grilled lamb or chicken. Add black olives or fresh herbs to your liking!
Provided by WestCoastMom
Time 3h5m
Yield 6
Number Of Ingredients 14
Steps:
- Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
- Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
- Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
- Whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 42.4 g, Cholesterol 25.6 mg, Fat 17.3 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 5.2 g, Sodium 1480.4 mg, Sugar 4.9 g
GREEK GRAIN SALAD
Go Greek with this whole grain, flavorful salad that's chock-full of fresh veggies and bright summery flavors.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- In 2-quart saucepan, heat wheat berries and water to boiling. Reduce heat; cover and simmer about 1 hour or until tender.
- Meanwhile, in large bowl, beat lemon juice, pepperoncini liquid, vinegar, oil, oregano, salt, pepper and garlic with whisk. Add cucumber, tomatoes, olives, pepperoncini peppers and onion; toss gently to combine. Set aside until wheat berries are cooked.
- Drain wheat berries, and wash under cold water until cool. Drain until dry; add to salad mixture. Toss well. Divide among 6 serving plates; top with cheese.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 10 mg, Fat 1, Fiber 6 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 4 g, TransFat 0 g
GREEK GRAIN SALAD
Provided by Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Combine the farro with 4 cups of water and 1 teaspoon salt in a large saucepan. Bring to a boil, then lower the heat and simmer, uncovered, until the farro is tender, about 30 minutes, adding more water if needed. Drain and pour into a large bowl.
- Place the red pepper slices on the prepared baking sheet and toss with 2 teaspoons olive oil, 1/4 teaspoon salt and a few grinds of black pepper. Roast for 20 minutes, turning once halfway through. Set the peppers aside to cool slightly.
- Meanwhile, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Slowly whisk in the remaining 3 tablespoons olive oil. Pour over the hot farro, stir well and cool to room temperature, stirring occasionally.
- Add the cucumber, tomatoes, red onion, parsley and olives and roasted peppers to the bowl with the farro. Stir until combined, then gently fold in the feta. Serve at room temperature, or store in the refrigerator, covered, for up to 3 days, before serving.
GREEK GRAIN SALAD
Recipe found on foodnetwork.com and it is very highly rated. Perfect main course for a vegetarian or side dish for a summer BBQ! The original recipe called for a crazy amount of grains, so it has been revised taking other recommendations.
Provided by januarybride
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
- Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
- When cool, combine with the remaining ingredients.
- Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
- Toss the salad with the dressing and serve.
Nutrition Facts : Calories 244.9, Fat 13.6, SaturatedFat 3.4, Cholesterol 11.1, Sodium 229.2, Carbohydrate 25.9, Fiber 6.1, Sugar 1.6, Protein 6.1
CYPRIOT GRAIN SALAD
A delicious Cypriot Grain Salad filled with nuts, seeds, currants, herbs and topped with a honey Greek yoghurt dressing and pomegranate seeds.
Provided by Lucy - Bake Play Smile
Categories Salads
Time 20m
Number Of Ingredients 16
Steps:
- Cook the quinoa according to the packet directions. Set aside and allow to cool.
- Place the pumpkin seeds, slivered almonds and pine nuts into a frying pan over low heat. Cook, stirring for 2-3 minutes or until lightly toasted. Set aside to cool.
- Place the cooled quinoa into a large bowl.
- Add the cooled nuts and seeds, chopped coriander and parsley, red onion, lentils, capers and currants.
- Add the lemon juice and olive oil to the bowl. Mix the ingredients together until well combined.
- Season with salt and pepper.
- Transfer the salad to a serving dish.
- To make the dressing, place the Greek yoghurt, ground cumin and honey into a bowl. Stir until combined.
- When ready to serve, spoon the dressing over the top of the salad.
- Sprinkle pomegranate seeds over the dressing and serve.
Nutrition Facts : Calories 445 kcal, Carbohydrate 64 g, Protein 22 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 2 mg, Sodium 76 mg, Fiber 20 g, Sugar 16 g, UnsaturatedFat 9 g, ServingSize 1 serving
OIA GREEK SALAD
An authentic Greek salad from Oia, Santorini in Greece. Traveling through Greece, I feel in love with the Greek salads on the islands because they had no lettuce. When I came home, I was determined to replicate that salad for family and friends. This is a great green salad recipe because extra salad can marinate in the dressing overnight and be eaten the next day in pita pockets as a sandwich.
Provided by Lisawas
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Keep all of the ingredients separate until ready to serve so the onion doesn't overpower everything. To prepare the salad, toss the cucumber, tomatoes, feta cheese, capers, onion, and salad dressing together in a large bowl until evenly coated. Sprinkle with the Greek olives to serve.
Nutrition Facts : Calories 228.7 calories, Carbohydrate 16 g, Cholesterol 25.1 mg, Fat 16.8 g, Fiber 3.4 g, Protein 6.9 g, SaturatedFat 5.7 g, Sodium 1562.8 mg, Sugar 3.8 g
GREEK GRAIN SALAD
This recipe is a great way to introduce grains to the whole family. If rye or wheat berries are not available, no big deal! Substitute any whole grain you like, brown rice, kamut and wild rice are all great alternatives.
Provided by Food Network
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
- Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
- When cool, combine with the remaining ingredients.
- Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
- Toss the salad with the dressing and serve.
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- To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce heat to a gentle simmer. Cook, stirring occasionally, until the farro is tender to the bite but still pleasantly chewy (pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes). Drain off the excess water and return the farro to the pot. Stir in 1/4 teaspoon salt and a little splash of the dressing. Set aside for just a few minutes to cool.
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- In a liquid measuring cup or small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified.
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- In a large saucepan, combine the farro, 4 cups water, and 1 teaspoon salt. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes, or until the farro is tender. (If all the water evaporates before the farro is tender, add an additional 1 cup water.) Drain any remaining liquid and place the farro in a large bowl.
- Meanwhile, place the red pepper slices on the prepared sheet pan and toss with 2 teaspoons olive oil and ¼ teaspoon salt. Roast for 20 minutes, turning once halfway through, then set aside to cool.
- In a small glass measuring cup, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in 3 tablespoons olive oil. Pour the dressing over the hot farro, stir well, and allow to cool to room temperature, stirring occasionally.
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