Lemony Farro Salad with Olives, Almonds & Feta
My favorite lemon farro salad is packed with briney olives and chopped almonds. Drizzled in a lemon shallot vinaigrette, it's sprinkled with creamy feta and is incredibly satisfying! It's also a great base for the protein of your choice!
Ingredients
lemony shallot vinaigrette
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- 3 tablespoons diced shallot
- 2 garlic cloves, minced
- kosher salt and pepper
- ½ cup extra virgin olive oil
farro salad
- 2 cups cooked farro
- 1 cup green castelvetrano olives, sliced
- ⅓ cup whole almonds, chopped
- ⅓ cup crumbled feta cheese
- lemon wedges, for spritzing
Instructions
- Whisk together the lemon juice, vinegar, honey, dijon, shallot garlic and a big pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This stays great in the fridge for a few days and you can make it ahead of time!
- Toss the cooked farro in a few tablespoons of the dressing, make sure it’s evenly distributed. Add in the olives, almonds and feta cheese. Drizzle with a bit more of the dressing and toss. Taste and season with salt and pepper as needed.
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