Mediterranean Salad Bowl
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Total Time: 0 hrs 0 mins
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Hands-on Time: 0 hrs 0 mins
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Makes: servings
Ingredients
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1 teaspoon
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1/2 teaspoon
Frontier Co-op Garlic Powder, Organic 2.33 oz. -
1/2 teaspoon
Frontier Co-op Black Pepper, Coarse Grind, Organic 1.76 oz. -
1/4 teaspoon
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1/2 cup extra virgin olive oil
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2 tablespoons red wine vinegar
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1/2 teaspoon sugar
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2 cups pearled farro, cooked and drained
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1 cup quartered Campari tomatoes
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1/2 cup Greek olives, pitted
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1/2 cup marinated artichoke hearts
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1/2 cup thinly sliced red bell pepper
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1/2 cup thinly sliced seedless cucumber
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1/4 cup feta cheese, freshly crumbled
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2 tablespoons fresh mint leaves, minced
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Toasted pita chips, for serving
Directions
1. Prepare the dressing. In a glass container with a lid, combine oil, vinegar, oregano, garlic powder, pepper, salt and sugar. Shake vigorously until the oil emulsifies into the vinegar, creating a cloudy dressing.
2. In a large bowl, place cooked farro and pour half of the prepared dressing over the top, then toss well.
3. Arrange the tomatoes, olives, artichokes, bell pepper and cucumber on top of the dressed farro. Drizzle the remaining dressing over the top of the salad. Garnish with feta cheese and fresh mint leaves. Serve with toasted pita chips.
To make toasted pita chips, slice one piece pita bread into 8 pieces and arrange on a baking rack. Toast for 20 minutes in an oven heated to 325 degrees.
