Mediterranean Farro Salad | Ohio State Medical Center
A recipe for Mediterranean Farro Salad provided by the Nutrition Services team at the Ohio State Wexner Medical Center.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wexnermedical.osu.edu.
Ingredients
- 8 ounces farro, dry
- 1 cup baby spinach leaves, gently chopped
- 1 red bell pepper, chopped
- 1 cup cucumber, diced
- 3/4 cup red onion, diced
- 4 ounces can sliced black olives
- 3 ounces feta cheese
- 1/2 cup olive oil
- 1/2 lemon, juiced
- 1 teaspoon fresh oregano
- 1 teaspoon fresh basil
- 1 teaspoon fresh parsley
- 1 teaspoon fresh dill
- Salt and pepper, to taste
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