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Greek Salad Bowl

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A great lunch option that can be easily converted to a vegan recipe or add chicken or lamb for a heartier dinner option

Greek Salad Bowl

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Course Lunch
Cuisine Plant Based
Servings 4

Ingredients
  

  • 1 Cup Uncooked pearled farro
  • 2 1/2 Cups Water
  • 1 1/4 Tsp Dried oregano or Greek seasoning, divided
  • 1/2 Tsp Salt, divided
  • 1/4 Cup Extra virgin olive oil
  • 2 Tbl Red Wine Vinegar
  • 1 Clove Garlic, minced
  • 1/8 Tsp Black pepper (optional)
  • 2 Cucumbers, julienned, cubed or thinly sliced
  • 1/2 Red onion, thinly sliced
  • 2 Medium tomatoes, diced
  • 1 Can (15 ounces) chickpeas, rinsed and drained
  • 4 Oz Feta cheese, cubed or crumbled

Instructions
 

  • Rinse farro under cold water; place in medium saucepan. Add 2 1/2 cups water, 1 tsp oregano and 1/4 tsp salt. Bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, 20 minutes or until farro is tender. Drain any additional water.
  • Whisk oil, vinegar, garlic, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon oregano and pepper, if desired, in small bowl.
  • Divide farro among 4 bowls; arrange cucumber, onion, tomatoes, chickpeas and feta around farro. Drizzle with dressing.

Make-Ahead: This bowl is a great make-ahead option for lunches or future dinners. Add some grilled chicken or lamb for a heartier meal, or mix everything together and serve it as a side dish.

    Note: This is a great recipe to use a spiralizer if you have one. Cut the ends off the cucumbers and spiral slice with the thin ribbon blade. Spiral the red onion with the thin ribbon blade and chopped into desired pieces.

      Vegan: Omit cheese or substitute with cubed extra firm silken tofu.

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