WE EAT | Tomato + Cucumber Greek Salad with Farro

Really, this is for my eating.  While meal planning for this week, and browsing through the most recent issue of Cooking Light, I all but doggy-eared the entire magazine.  I have been looking for quick and healthy things I can make a big batch of and graze on all week – and this seemed to do the trick for my brain. Not to mention- the easiest lunch on the planet?
I have made this twice already – the first time I didn’t change a thing, and the second time I didn’t have everything I needed for the dressing ingredients, so I used a regular old store bought red wine vinaigrette dressing I had on hand.
Both equally delicious!
Greek Tomato + Cucumber Salad with Farro
serves 4
1/2 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoons black pepper
2 cups cooked farro (I cooked mine according to package directions; used chicken broth)
1/3 cup kalamata olives, pitted and halved 
1/3 cup sliced red onion
10 ounces cherry tomatoes, halved
1 pound small pickling cucumbers, halved lengthwise and cut into 1/2-in slices
4 ounces feta cheese (about 1/2 cup) 
Combine the first 7 ingredients in a large bowl, stirring well with a whisk. Stir in farro and the next 4 ingredients (through cucumbers), and toss gently to combine. Top each serving with feta cheese.
I was able to find the farro easily in my grocery store, but you could surely sub out the farro for quinoa, whole wheat couscous, or even brown rice.
I also made sure to use pasteurized feta cheese – just flip over the package to the ingredients list and the first one or two ingredients should say made with pasteurized milk.
Most recognizable brands are usually pasteurized and safe for pregnancy, but I always double check.

I used the left over olives, cucumbers, and feta cheese for this Watermelon Salad – because, watermelon in the summer is just required. 


June 30, 2015


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