Herbed Lentil Farro Salad

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Herbed Lentil Farro Salad: A Fresh, Wholesome, and Flavorful Delight!

Get ready for a vibrant and incredibly satisfying meal with this Herbed Lentil Farro Salad! This wholesome dish combines tender cooked lentils and chewy farro with juicy cherry tomatoes, crisp cucumber, pungent red onion, and a generous medley of fresh herbs. All of it is brought together by a zesty lemon-Dijon vinaigrette, with an optional sprinkle of salty feta cheese. It’s a light yet filling salad that’s perfect for a healthy lunch, a delicious side dish, or a versatile vegetarian main!

This salad is a fantastic blend of textures and bright, earthy flavors. The protein-rich lentils and fiber-packed farro make it incredibly nutritious, while the fresh herbs and tangy dressing make it irresistibly refreshing. It’s easy to make, holds up well, and is packed with goodness!

Ingredients:

  • 1 cup cooked green or brown lentils (about ½ cup dry lentils, cooked according to package directions)
  • 1 cup cooked farro (about ½ cup dry farro, cooked according to package directions)
  • 1 cup cherry tomatoes, halved
  • 1 large cucumber, diced
  • ¼ red onion, finely chopped
  • ¼ cup fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh dill, chopped

For the Dressing:

  • 3 tablespoons olive oil (extra virgin recommended)

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon Dijon mustard

  • Salt to taste

  • Black pepper to taste

  • ¼ cup crumbled feta cheese (optional, for topping)

Equipment:

  • Large mixing bowl
  • Small bowl or jar (for dressing)
  • Whisk or fork (for dressing)
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Instructions:

  1. Prepare the Base: In a large mixing bowl, combine the cooked lentils and cooked farro. Ensure both are cooled to at least room temperature.

  2. Add Fresh Veggies & Herbs: Add the halved cherry tomatoes, diced cucumber, finely chopped red onion, chopped fresh parsley, chopped fresh mint, and chopped fresh dill to the bowl with the lentils and farro.

  3. Make the Dressing: In a small bowl or jar, whisk together the olive oil, fresh lemon juice, Dijon mustard, salt, and black pepper until well combined and emulsified. If using a jar, you can simply shake it vigorously.

  4. Dress the Salad: Pour the prepared dressing over the lentil and farro mixture. Toss everything together gently but thoroughly until all the ingredients are evenly coated.

  5. Taste and Adjust: Taste the salad and adjust seasoning if needed. You might want to add more salt, pepper, or a touch more lemon juice depending on your preference.

  6. Add Feta (Optional) & Serve: If using, gently fold in or sprinkle the crumbled feta cheese over the top of the salad. Serve chilled or at room temperature. This salad is also excellent after chilling for an hour or two, allowing the flavors to meld further.

Tips & Variations:

  • Cooking Grains/Lentils: Cook farro and lentils according to package directions. For farro, it’s typically 1 part farro to 2-3 parts water/broth, simmered until tender. For lentils, 1 part lentils to 2-3 parts water/broth, simmered until tender.
  • Protein Boost: To make it a more substantial meal, add grilled chicken, salmon, or a hard-boiled egg.
  • Other Vegetables: Feel free to add other finely diced vegetables like bell peppers (red or yellow for color), shredded carrots, or spinach.
  • Nutty Crunch: Toasted chopped walnuts, almonds, or pine nuts can add a lovely crunch.
  • Herb Customization: Adjust the proportions of the fresh herbs to your liking, or try adding fresh oregano or chives.
  • Make Ahead: This salad is fantastic for meal prep! It holds up well in the refrigerator for 3-4 days. Dress the salad and store it in an airtight container. If you plan to add avocado, add it just before serving.

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