Olive and Feta Farro Salad

This super simple recipe is packed with flavor, and is the perfect side to your protein of choice - it goes great with chicken or fish. It’s also a great meal for meal prep, as it lasts well in the fridge. Just a note that farro is not gluten-free, so if you need a gluten-free option you can substitute quinoa and it’s just as delicious. Enjoy!

Ingredients

1 cup farro (uncooked, rinsed)

2 Tbsps red onion (finely chopped)

¼ cup pitted kalamata olives (chopped)

¼ cup feta cheese (crumbled)

1 cucumber (medium, sliced)

½ red bell pepper (medium, chopped)

1 Tbsp lemon juice (freshly squeezed, more to taste)

¼ cup basil leaves (chopped)

Sea salt & black pepper (to taste)

Preparation

1. Cook the farro according to the package directions and set aside to cool completely.

2. Meanwhile, in a large bowl, combine the red onion, olives, feta, cucumber, bell pepper, lemon juice, and basil. Season with salt and pepper.

3. Add the farro to the bowl and toss well to combine. Divide evenly onto plates and enjoy!

Notes:

Leftovers

Refrigerate in an airtight container for up to three days.

Serving Size

One serving is approximately 1 ½ cups.

Serve It With

Your favorite protein.

Gluten-Free

Use quinoa, millet, or brown rice instead.