Greek-Inspired Farro Salad with Vegan Feta
Ingredients
- 1 cup (240 g) uncooked Farro
- 6 oz (170 g) Green Beans
- 6 oz (170 g) Cherry Tomatoes, cut in half
- 1 medium (250 g) Cucumber, sliced
- 1 small (125 g) Red Onion, sliced thin
- 3 oz (85 g) Vegan Feta crumbles (e.g., @followyourheart)
- 1/2 cup Kalamata Olives, halved
- 2 Tbsp (30 g) fresh Oregano, chopped
Dressing
- 1/4 cup (60 ml) Olive Oil
- Juice from 1/2 Lemon
- 1 Tbsp (15 g) Dijon Mustard
- 1 1/2 Tbsp (17.5 g) Capers
- 2 tsp (10 ml) Maple Syrup
- 2 tsp (10 g) Oregano
- Salt & Pepper to taste
Preparation
Cook the farro according to the package instructions. Once cooked, let it cool to room temperature.
Trim the ends of the green beans and blanch them in boiling water for about 2 minutes, then transfer to an ice bath to stop the cooking. Once cooled, cut them into bite-sized pieces.
In a large bowl, combine the cooked farro, green beans, cherry tomatoes, cucumber, red onion, vegan feta crumbles, halved Kalamata olives, and chopped oregano.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, capers, maple syrup, oregano, salt, and pepper to create the dressing.
Drizzle the dressing over the salad and toss gently to combine all the ingredients and coat them with the dressing.
Serve the salad immediately or refrigerate it for a few hours to let the flavors meld before serving.
