Greek Style Chopped Salad
This salad might be the most frequently made recipe in our house. Made on a Sunday, it lasts beautifully for lunches throughout the week. With protein, grains and tons of veggies, it is filling but won’t bring on the dreaded afternoon slump. Add shrimp or chicken, and it’s a fantastic hearty dinner.
Greek Style Chopped Salad
Serves 4
Ingredients
- 1 c. farro
- 4 c. vegetable or chicken stock
- 1 pint tomatoes, chopped
- 1 yellow pepper, chopped
- 1 green pepper, chopped
- 1 can garbanzo beans, drained
- 4 oz feta, chopped or crumbled
- 2 tbsp green olives, chopped
- 2 tbsp kalamata olives, chopped
- 3 tbsp olive oil
- 1 lemon, juiced
- salt & pepper
Instructions
- In a medium saucepan, bring farro and stock to a boil. Boil on low heat for approximately 20 minuts, until farro is puffy and soft. Drain and cool.
- In a large mixing bowl, combine remaining ingredients. Add farro once cool enough not to melt the cheese. Toss well to combine, and season with salt and pepper to taste.
