Greek Tomato And Cucumber Salad With Farro Recipes

CUCUMBER, MELON AND FARRO SALAD WITH FETA

Cucumber, Melon and Farro Salad with Feta image

This is the quintessential summer salad--the one that everyone at the cookout lines up for. Cantaloupe, cucumbers and fresh mint are the refreshing base. Sweet cherry tomatoes add bright notes (and color!) and farro lends heft and nutty taste. Salty feta and a tart red wine vinaigrette round out the flavors in this easy make-ahead salad.

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Kosher salt and freshly ground black pepper
1 3/4 cups farro
3 cups thinly sliced cucumber half-moons (from 2 medium cucumbers)
2 cups cubed cantaloupe (1-inch cubes; from 1 small melon)
2 cups cherry tomatoes, halved
1/3 cup olive oil
1/4 cup red wine vinegar
2 tablespoons minced shallots
2 teaspoons finely chopped chives
1 cup crumbled feta
1/3 cup fresh mint, cut into chiffonade

Steps:

Bring a large pot of heavily salted water to a boil. Add the farro and cook until tender, 22 to 24 minutes. Drain, spread out on a large plate and let cool.
Combine the cucumbers, cantaloupe, tomatoes and farro in a large serving bowl; set aside.
Whisk together the olive oil, vinegar, shallots, chives, 2 teaspoons salt and several grinds of pepper in a medium bowl until emulsified. Pour the vinaigrette over the salad, add the feta and mint and gently toss until the salad is evenly coated.

GREEK TOMATO SALAD

Greek Tomato Salad image

This is a common and colorful side dish for our summer cookouts. It's such a hit that I get complaints if I don't make it. Even the youngsters love this mix of fresh vegetable and light dressing! Regular black olives can be substituted for the Greek olives if you don't care for their flavor.

Provided by Laurie Gee

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 10

Ingredients

4 large tomatoes, cut in wedges
1 cucumber, halved lengthwise and sliced
½ red onion, chopped
½ cup Greek black olives
¼ teaspoon chopped fresh basil
¼ teaspoon chopped fresh oregano
⅓ cup crumbled feta cheese
1 (16 fl oz) bottle Greek salad dressing
⅛ teaspoon freshly ground black pepper
1 sprig fresh basil

Steps:

Gently mix tomatoes, cucumber, red onion, olives, 1/4 teaspoon chopped basil, and oregano together in a large bowl; top with feta cheese. Pour Greek dressing over salad and season with black pepper. Garnish salad with a sprig of fresh basil.

Nutrition Facts : Calories 262.6 calories, Carbohydrate 8.5 g, Cholesterol 9.3 mg, Fat 25.4 g, Fiber 1.7 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 660.3 mg, Sugar 5.7 g

GREEK FARRO SALAD

Greek Farro Salad image

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

Categories Salad Grains

Time 3h5m

Yield 6

Number Of Ingredients 14

Ingredients

1 ½ cups farro
4 cups chicken broth
1 teaspoon olive oil
1 teaspoon sea salt, or to taste
¼ cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon Greek seasoning
1 clove garlic, minced
1 cup seeded, diced tomato
1 cup seeded, diced cucumber
1 cup chopped red bell pepper
¾ cup thinly sliced red onion
1 cup crumbled feta cheese
salt and ground black pepper to taste

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 FARRO SALAD

Greek Farro Salad image

Categories Salad Tomato Vegetarian Lunch Simmer Boil

Yield serves 4 to 6

Number Of Ingredients 12

Ingredients

1 cup farro
1 large tomato, cut into chunks
1 English (hothouse) cucumber, halved, seeded, and cut into chunks
1/2 red onion, diced
1 yellow bell pepper, halved, cored, and cut into chunks
1/2 cup pitted Kalamata olives
6 large basil leaves, torn into pieces
1/2 cup extra-virgin olive oil
Juice of 2 lemons (1/3 cup)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2-ounce block Greek feta

Steps:

Bring a medium pot of salted water to a boil. Add the farro, reduce the heat to medium-low, and cover. Simmer until the farro is tender and the grains have split open, about 20 minutes. Drain and rinse with cool water. Put the farro in a mixing bowl.
Add the tomato, cucumber, onion, bell pepper, olives, and basil. Toss with the oil and lemon juice; season with the salt and pepper. Toss the salad to evenly distribute the ingredients. Put the salad on a nice oval platter, break up the feta with your hands, and scatter the chunks on top. The farro salad can be made a day or two in advance.

FARRO SALAD WITH CUCUMBER AND YOGURT-DILL DRESSING RECIPE BY TASTY

Farro Salad With Cucumber And Yogurt-Dill Dressing Recipe by Tasty image

Here's what you need: uncooked farro, english cucumber, salt, plum tomatoes, scallions, fresh parsley, greek yogurt, lemon, olive oil, pepper, fresh parsley, fresh dill

Provided by Merle O'Neal

Categories Lunch

Yield 2 servings

Number Of Ingredients 12

Ingredients

1 ½ cups uncooked farro
1 english cucumber, seeded and chopped
salt, to taste
3 plum tomatoes
½ cup scallions, chopped
fresh parsley, minced, for garnish
¾ cup greek yogurt
½ lemon, juiced
2 tablespoons olive oil
1 teaspoon pepper
1 teaspoon fresh parsley, minced
1 teaspoon fresh dill, minced

Steps:

Rinse the farro and add it to a medium saucepan. Add water until the farro is covered. Bring to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover, and cook for 25 minutes, until the farro is tender
While the farro cooks, seed and chop the cucumber. Add it to a large bowl and sprinkle with salt. Let sit for 15-20 minutes. Rinse the cucumbers in cold water and drain well.
Dice the tomatoes.
Make the dressing: Add the yogurt, lemon juice, oil, pepper, parsley, and dill to a large bowl and stir to combine.
Add the farro, cucumbers, tomatoes, and scallions to the bowl with the dressing and toss to coat. Sprinkle with parsley.
Enjoy!

Nutrition Facts : Calories 563 calories, Carbohydrate 93 grams, Fat 16 grams, Fiber 16 grams, Protein 20 grams, Sugar 21 grams

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Greek Tomato And Cucumber Salad With Farro Recipes

CUCUMBER, MELON AND FARRO SALAD WITH FETA

GREEK TOMATO SALAD

This is a common and colorful side dish for our summer cookouts. It's such a hit that I get complaints if I don't make it. Even the youngsters love this mix of fresh vegetable and light dressing! Regular black olives can be substituted for the Greek olives if you don't care for their flavor.

GREEK FARRO SALAD

GREEK FARRO SALAD

FARRO SALAD WITH CUCUMBER AND YOGURT-DILL DRESSING RECIPE BY TASTY

Here's what you need: uncooked farro, english cucumber, salt, plum tomatoes, scallions, fresh parsley, greek yogurt, lemon, olive oil, pepper, fresh parsley, fresh dill

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