Rating: 3 stars
16 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 0

Mediterranean flavors shine in this salad. Salty feta, refreshing mint, and nutty farro and chickpeas combine with pungent lemon and red onion.

Martha Stewart Living, September 2011

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Read the full recipe after the video.

Recipe Summary

prep:
15 mins
total:
2 hrs 15 mins
Servings:
6
Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine farro and chickpeas in a bowl. Stir in lemon zest, juice, and oil. Let cool.

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  • Stir in cheese, tomatoes, mint, and onion. Season with salt. Refrigerate until ready to serve. (Salad can be refrigerated up to 2 days.)

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Reviews (1)

16 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 7
  • 2 star values: 5
  • 1 star values: 0
Rating: Unrated
09/12/2011
I've made this four times since the Sept. 2011 issue came out - it is an awesome lunch! It seemed a little on the oily side to me the first time I made it, so I've cut back to 2 tablespoons of oil and added an extra teaspoon of lemon juice. This gives it a little extra bite and it's not quite as oily on the palate. If you have a co-op or health food store near you, you can likely find farro in bulk - that's where I got mine.