Greek Baby Kale Salad with Farro

My husband had a Greek baby kale salad with farro at a restaurant recently and it was delicious. Since it’s the New Year and we are trying to eat healthier, I decided to recreate the salad for lunch today. I used Mediterranean flavors by adding kalamata olives, feta cheese, artichoke hearts, cucumbers, bell peppers, and tomatoes. I loved the combination of crunchy veggies and chewy farro with the greens. This salad was a hearty and delicious lunch that made me feel SO good after I ate it. Guess what I will be eating for lunch tomorrow?

How to Make a Greek Baby Kale Salad with Farro

Cook the farro per instructions in salted boiling water. Drain and set aside to cool completely.

Make the red wine vinaigrette by combining olive oil, red wine vinegar, Dijon mustard, shallot, garlic, sugar, sea salt, and freshly cracked pepper in a bowl; whisk until well combined. Set aside.

Combine the baby kale, baby spinach, cucumbers, kalamata olives, tomatoes, bell pepper, toasted pine nuts, and cooled farro in a large bowl. Drizzle with the well-whisked vinaigrette, to taste. Toss to coat evenly. Place into serving bowls then top with feta crumbles and extra freshly cracked black pepper, to taste. Serve immediately. Enjoy.

Greek Baby Kale Salad with Farro

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Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Course: Sides

Cuisine: Greek

Servings: 2

Author: Pam / For the Love of Cooking

Equipment

• Large saucepan

Ingredients

Farro:

• ¼ cup instant farro cooked per instructions
• Sea salt to taste

Red Wine Vinaigrette:

• 2 tbsp olive oil
• 1 ½ tbsp red wine vinegar less if you want it less tangy
• 1 tsp Dijon mustard
• 2 tsp shallot finely diced
• 1 clove of garlic minced
• Sea salt and freshly cracked pepper to taste

Salad:

• 2 cups baby kale
• 2 cups baby spinach
• ¼ cucumber peeled & diced
• Handful kalamata olives halved
• Few grape tomatoes halved
• ¼ red bell pepper diced
• 1 tbsp toasted pine nuts
• Feta cheese to taste

Instructions

• Cook the farro per instructions in a large saucepan of salted boiling water.
• Drain and set aside to cool completely.
• Make the red wine vinaigrette by combining the olive oil, red wine vinegar, Dijon mustard, shallot, garlic, sugar, sea salt, and freshly cracked pepper in a bowl; whisk until well combined. Set aside.
• Make the salad by combining the baby kale, baby spinach, cucumbers, kalamata olives, tomatoes, bell pepper, toasted pine nuts, and 1/4 cup (more or less to taste) cooled farro together in a large bowl.
• Drizzle with the well-whisked vinaigrette, to taste. Toss to coat evenly.
• Place into serving bowls then top with feta crumbles and extra freshly cracked black pepper, to taste.
• Serve immediately. Enjoy.

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