Description
A refreshing and hearty Mediterranean-style chopped salad featuring tender farro, crisp vegetables, tangy feta, and a vibrant oregano vinaigrette. Perfect as a nutritious lunch or a colorful side dish, this salad combines Mediterranean flavors with satisfying textures and can be prepared ahead for easy meal prep.
Ingredients
For the Dressing (about 3/4 cup):
- 2 to 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon Dijon mustard
- Freshly ground black pepper, to taste
- 1/2 cup extra-virgin olive oil
For the Salad (about 7 cups):
- 1/2 cup farro (semi-pearled or pearled)
- 1 teaspoon kosher salt, plus more as needed
- 2 medium bell peppers, cored, seeded, and diced (about 2 cups)
- 2 large or 4 small celery stalks, diced (about 1 cup)
- 1/2 medium English cucumber, diced (about 1 cup)
- 1/2 small red onion, thinly sliced into half-moons
- 8 small pickled pepperoncinis, sliced (about 1/4 cup)
- 6 ounces feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
- 1 (about 15-ounce) can chickpeas, drained and rinsed
For Serving:
- 1/2 head iceberg lettuce, cored and thinly sliced into strips (about 4 packed cups)
- 1 head radicchio, cored and thinly sliced into strips (about 3 packed cups)
Instructions
- Make the Vinaigrette: Mince 2 large or 3 small cloves of garlic and place them in a large bowl. Add 1/4 cup red wine vinegar, 1 tablespoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon Dijon mustard, and several grinds of freshly ground black pepper. Whisk to combine. While continuously whisking, slowly drizzle in 1/2 cup extra-virgin olive oil until the mixture emulsifies. Pour half of the vinaigrette into an airtight container and refrigerate. Keep the remaining vinaigrette in the bowl for immediate use.
- Cook the Farro: Rinse 1/2 cup farro under cool running water in a fine mesh strainer, then set aside to drain. Bring 6 cups of water to a boil in a medium saucepan over medium-high heat. Add the farro and 1 teaspoon kosher salt. Boil until tender but still slightly chewy: 10 to 15 minutes for pearled farro or 25 to 30 minutes for semi-pearled. Drain the farro and return it to the saucepan to cool.
- Prepare the Vegetables and Cheese: Core, seed, and dice 2 bell peppers. Dice 2 large or 4 small celery stalks. Dice 1/2 English cucumber. Thinly slice 1/2 small red onion into half-moons. Slice 8 small pepperoncinis. Cut 6 ounces of feta cheese into 1/2-inch cubes, if not pre-cut. Drain and rinse 1 (15-ounce) can of chickpeas.
- Combine Salad Ingredients: Add the diced bell peppers, celery, cucumber, red onion, pepperoncinis, feta cheese, and chickpeas to the bowl with the vinaigrette. Add the cooled farro and toss everything to combine thoroughly. Taste and add additional kosher salt as needed, likely about 1/2 teaspoon more. If the salad feels dry, drizzle with some of the reserved vinaigrette. Cover and refrigerate.
- Prepare the Greens: Core and chop 1/2 head iceberg lettuce into thin strips (approximately 4 packed cups). Core and chop 1 head of radicchio into thin strips (about 3 packed cups). Transfer both greens to a large airtight container, toss to combine, and refrigerate until ready to serve.
- Serve: When ready to eat, toss together equal amounts—heaping 1 cup each—of the chickpea-farro mixture and the greens mixture. Drizzle with reserved vinaigrette if desired, then serve immediately.
Notes
- Storage: The chickpea mixture, dressing, and greens can be refrigerated separately for up to 5 days.
- Use semi-pearled farro for a chewier texture and a longer cooking time (25-30 minutes), or pearled farro for quicker cooking (10-15 minutes).
- If desired, the salad can be made a day ahead for flavors to meld; keep dressing and greens separate until serving.
- Add extra vinaigrette to adjust moisture and flavor before serving if the salad has dried out in the refrigerator.
