Mediterranean Farro Salad Recipe With Champagne Vinaigrette

Mediterranean Farro Salad in a white bowl with a serving spoon

Mediterranean Farro Salad is a delicious side dish or vegan entrée using artichoke hearts, sun dried tomatoes, and kalamata olives in a homemade champagne vinaigrette. Ready in 30 minutes!

Course Main Course, Salad, Side Dish

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings servings

Calories 331kcal

Author Karrie | Tasty Ever After

Ingredients

1 ½ cups uncooked farro grains (I use Trader Joe's 10 Minute Farro)
3 tablespoons champagne vinegar
2 teaspoons Dijon mustard
1 teaspoon shallots , finely minced
¾ teaspoon kosher sea salt
½ teaspoon freshly ground white pepper
¼ cup high quality olive oil
1 tablespoon garlic chives (optional) , minced (can substitute 1 teaspoon or 1 clove finely minced fresh garlic)
1 cup artichoke hearts , quartered (I use Trader Joe's Charred artichoke hearts. Can use artichokes packed in water or oil.)
½ cup sun dried tomatoes , julienne (I use the ones packed in oil)
½ cup kalamata olives , halved
1 tablespoon fresh flat leafed parsley , minced

US Customary - Metric

Instructions

Prepare farro per package directions. While farro is cooking, prepare the dressing.
In a small bowl, whisk together the vinegar, mustard, shallots, salt, and pepper. Continue to whisk while slowly adding the olive oil until the vinaigrette is well combined. Stir in the garlic chives or fresh garlic (optional).
Place the cooked farro in a large bowl. Add the artichoke hearts, sun dried tomatoes, and olives. Pour the champagne vinaigrette over the farro mixture and stir well.
Sprinkle the parsley over the salad and serve at room temperature or cover and refrigerate until needed.

Video

Notes

If using both oil packed artichokes and tomatoes, may want to slightly reduce the amount of oil in the vinaigrette.
Store leftovers in the refrigerator, tightly covered, for up to 5 days.

Nutrition