Mediterranean Grain Salad with Gorgonzola is a nutritious salad that can be a light lunch or side. Jam-packed with delicious fresh vegetables. You can add or subtract to your liking. The salad is finished with a light lemony dressing and the salad is placed in its own lettuce bowl.
For this recipe, you will need either freekeh or farro, fresh lemon juice, olive oil, honey, chicken or vegetable stock, butter, English cucumber, grape tomatoes, red onion, parsley, fresh chives, cilantro, gorgonzola, Kalamata olives, Bibb or buttercrunch lettuce.
We were tired; we were hungry; I was ready to start on our Mediterranean Grain Salad with Gorgonzola that was to accompany our lemony grilled chicken. We’d been anticipating our tasty dinner all day long. There was just one problem . . .
. . .we didn’t have the main ingredient –the grain.
I guess we could have switched plans and thrown something else together but our hearts were set on a light fresh tasting dish that would compliment our lemon-basted grilled chicken.
Mediterranean Grain Salad with Gorgonzola was what we wanted. I planned to use freekeh [FREE-kah] as the grain, and load the salad with delicious vegetables and lots of fresh herbs.
The lemony vinaigrette drizzled on the salad would give the dish that bright summery taste.
We’d spent the entire day on Saint Simons Island Pier. Honey was casting a net for fish bait and I was doing all of the hard work — trying to spot the finger mullet in the murky water. 🙂
I thought I had all of the ingredients so once we got back to the house we’d be ready to go. I didn’t realize we didn’t have any freekeh. That’s not until I grabbed the glass jar off the pantry shelf and noticed a small piece of tape with something printed on it stuck to the side of the jar.
I took a closer look — farro.
“Honey, where’s the freekeh?” I asked as he was seasoning the chicken.
“In the glass jar.”
I checked in the cabinet again. “Do we have two glass jars?”
“Nope. Only one.” That’s what I was afraid of. We’d brought the wrong jar. The freekeh was still on the shelf at home 🙁
I guess it’s an easy mistake to make, they’re both similar. They’re ancient grains; they’re good for you; they’re brown; they’re chewy. I really hadn’t wanted to make another farro recipe so soon after the other one. I thought you might be getting tired of Farro and Peas, Warm Tuscan Farro Salad, Farro Appetizer, etc.
I really wanted to use a different grain, like freekeh.
I had to make a decision fast! Honey was in the process of grilling the chicken.
Do I go to the store and fight the crazy traffic or do I use farro . . . again?
Putting the grain salad together
- Cook the grain and let it cool.
- Toss grain with the halved cherry tomatoes.
- Add diced English cucumber, diced red onion, minced fresh parsley, cilantro, and chives.
- Salt and pepper.
- Drizzle with the delicious lemon vinaigrette.
The grain salad needs to stand so it could absorb all of the yummy lemony goodness. Once we’re ready to eat we serve the salad in leafy lettuce cups sprinkled with gorgonzola on top and a few Kalamata olives (my Honey’s favorite) surround the grain salad.
Oh! What grain did we use? Farro! We’ll save the freekeh for next time 🙂
Now if you want more of a Greek flavor, grill 1/2-inch-thick halloumi cheese slices. Then dice the grilled halloumi and add to the grain salad along with the other ingredients. This grain salad is a perfect dish to make ahead and a wonderful addition to your al fresco dining.
Tutti a tavola è pronto
Un caro saluto e alla prossima
Mediterranean Salad Grain Salad with Gorgonzola
Ingredients
FOR THE VINAIGRETTE
- 3 Tbsp. fresh lemon juice
- 3 Tbsp. extra-virgin olive oil
- 1 tsp. honey
- Salt and freshly ground black pepper to taste
FOR THE SALAD HEAT
- 1 1/4 cup chicken stock can use water or a combination of both
- 1/2 cup farro or use 1/2 cup freekeh
- pinch salt
- 1 teaspoon unsalted butter or olive oil
TOSS
- 3/4 cup halved cherry tomatoes
- 1/2 cup diced English cucumber
- 1/4 cup diced red onion
- 1/4 cup minced fresh Italian parsley
- 2 Tbsp. each minced fresh chives and cilantro
- Gorgonzola crumbles for topping
- Kalamata olives as many as you like
- Bibb or Buttercrunch lettuce washed and patted dry for salad bowls
Instructions
- For the vinaigrette, whisk together lemon juice, 3 Tbsp. oil, and honey; season with salt and pepper. Set aside.
- Measure the 1/2 cup farro into a fine mesh sieve and rinse with cold water. Drain. Transfer the farro to a saucepan and add the stock and salt to the pan. Bring to a boil over high heat. Reduce the heat to low, cover and cook for 25-30 minutes, until it is softened but still chewy. If there is liquid remaining in the pan, drain it off and save it to use with soup, stew or sauce. Use a fork to gently fluff in the butter or olive oil. Let stand for 5 minutes.
- Toss the farro, tomatoes, cucumber, red onion, parsley, chives, and cilantro with vinaigrette; season with salt and freshly ground pepper. For the best flavor let the salad stand 15 minutes or even better overnight.
- Arrange the salad leaves to form 2 bowls. Divide the grain salad between the two bowl and sprinkle with Gorgonzola and arrange the Kalamata olive around the salad.
Notes
- For a Greek taste: Brush 7 oz. halloumi cheese, cut into 1/2-inch-thick slices with 1 teaspoon olive oil. Grill covered, until it's heated through, about 2 minutes per side, then dice and add to the other ingredients and toss.
- Adapted: Cuisine Fast & Fresh Summer Meals for Two Summer 2016.
Nutrition
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Elena says
March 12, 2018 at 5:40 pmI love how simple the dressing is. I usually make it the same way. Just the right amount of sweet and sour to make all the ingredients shine. Your salad looks delicious!
Amanda says
March 11, 2018 at 10:22 pmI love bright, fresh mediterranean salads like these, Marisa! Farro sounds wonderful in this, though I’ve actually never had freekeh and I’d love to try it. I also love the idea of adding halloumi for a Greek twist. Such a versatile salad concept for summer!
Tamara says
March 11, 2018 at 10:32 amI’m still chuckling at your story because I’ve been there so many times! At least you weren’t at home 😉 I’m forever forgetting to buy the ingredient in the title!
I just did my first freekeh salad, and I love every type of grain salad. I think it’s great to point out that the grain used is flexible. Not being constrained by a recipe is freeing for people on their culinary journeys. I’d say it was a win/win. Farro is great too!
Ashley @ Big Flavors from a Tiny Kitchen says
March 9, 2018 at 10:30 pmI absolutely adore farro! I’m not sure I’ve ever used freekeh at home, but I just love that there are so many fun grains to choose from these days. This salad looks so fresh and delicious – and served on top of that buttery lettuce? *swoon*
Marisa Franca says
March 10, 2018 at 11:01 amHello, Ashley! We do love our grains. To think that a few years ago our only choice was pasta or rice. 😃
Anne Murphy says
March 9, 2018 at 3:57 pmIt is fun to play with different grains, isn’t it? I’m busy reminding myself to use kasha instead of rice, this weekend! But I’m sure this was good with farro, as well…
And I love gorgonzola (and all the blues, actually.) It all looks wonderful!
Marisa Franca says
March 10, 2018 at 11:19 amHi, Anne! I’ve never tried kasha. Well, this is going to be another grain to try.
Monica | Nourish & Fete says
March 9, 2018 at 3:53 pmI’m right there with you – I definitely would have used the farro again rather than fight a trip out to the store! This salad is lovely, I just adore all those big Mediterranean flavors, especially with a light grilled chicken, as you described. Great recipe!
Marisa Franca says
March 10, 2018 at 11:20 amThank you, Monica!! I do like putting our salad within greens — speeds in the 😉cleanup.
prasanna hede says
March 9, 2018 at 12:18 pmI loved the salad,how wonderful it is and how nicely you have written everything! Specially loved reading the jar situation.
Marisa Franca says
March 9, 2018 at 2:45 pmThank you, Prasanna! The salad is really delicious!
Carrie | Clean Eating Kitchen says
March 9, 2018 at 9:12 amI love the presentation of this, serving it in a lettuce leaf is so elegant! It sounds s fresh and delicious – I just need the weather to get a bit warmer to enjoy it!
Marisa Franca says
March 9, 2018 at 2:46 pmThank you, Carrie! This way I eat the bowl and keep my plate clean. 😂
dixya @food, pleasure, and health says
March 8, 2018 at 2:55 pmabsolutely love how hearty this salad looks..and i dont know why i dont use gorgonzola that often.
Marisa Franca says
March 8, 2018 at 4:12 pmThank you Dixya! You certainly don’t need to use a whole lot for flavor.
Patti @Patty Cake's Pantry says
March 8, 2018 at 12:01 pmI completely understand grabbing the wrong jar, or not grabbing one at home. We once went camping without taking any pots and pans. That was an experience I won’t forget. At least, you had a jar of grain, and I think Farro was a good choice. That salad looks and sounds delicious. Light, refreshing, lemony, goodness all mixed together. That’s my favorite type of salad to have with grilled meat. I was curious, though. You mentioned grilling Halloumi Cheese. I’ve never seen, or tasted, this cheese, but I was wondering how one keeps it from becoming a gooey mess on the grill. Is it a much harder cheese? I’m intrigued. I’ve never grilled cheese.
Marisa Franca says
March 8, 2018 at 4:13 pmHi, Patti! Halloumi is a harder cheese and it doesn’t melt like a mozzarella.
Patti @Patty Cake's Pantry says
March 8, 2018 at 7:36 pmNow I understand how you can grill cheese. Next time I go to civilization, I will have to look for a store that sells halloumi and give it a try. I’ve heard rumors that Spring is supposed to be here, soon.
Marisa Franca says
March 9, 2018 at 6:38 amHere’s hoping you get some warm weather soon. It’s supposed to be warm where we’re at but that’s just a rumor. It’s pretty darn chilly.
Elaine @ Dishes Delish says
March 6, 2018 at 8:48 amIsn’t it funny that mistakes like bringing the wrong grain can open a whole new delightful recipe? I love when that happens and we have to improvise! Your Mediterranean salad looks so fresh and delicious and I look forward to making it!!
Gloria @ Homemade & Yummy says
March 5, 2018 at 6:24 pmFirst…don’t you just hate when you think you have an ingredient to find out you don’t? Second….this is the SECOND recipe I have read talking about freekeh. I have never heard of this before. I have heard (and use) farro. This salad is perfect for that too. I would make a meal on this alone. I love all the flavours….and that grilled cheese would be SOOOOO amazing. I need to give this a try. Perfect for summer entertaining.
Marisa Franca says
March 6, 2018 at 7:14 amHi, Gloria! I really love the availability of grains. They add such a variety to the meal roster.xoxo
Christina says
March 5, 2018 at 4:46 pmThis is absolutely perfect for a healthy lunch or light supper. I love the gorgonzola flavor – can’t get enough of it!
Marisa Franca says
March 6, 2018 at 7:14 amHi, Christina! We love our Gorgonzola too. Just a touch adds so much to a dish.
Alyssa says
March 5, 2018 at 4:45 pmGood thinking on your feet! I’ve done that with quinoa and couscous. Can’t keep track of them sometimes. I’ve never made farro (or freekeh for that matter) but I’ve been meaning to. This salad looks so tasty!
Marisa Franca says
March 6, 2018 at 7:15 amHi, Alyssa!! Farro and freekeh have more of a chew factor. We love it — give it a try.
Karen (Back Road Journal) says
June 19, 2016 at 11:00 amI bet your sweet lemony dressing complimented the other ingredients in your salad very well. It looks delicious.
Marisa Franca says
March 6, 2018 at 7:16 amHello, Karen! I tasted delicious!! Great marriage of flavors.
Wendi Spraker says
June 15, 2016 at 10:01 amRegardless of leaving the other grain at home, this looks DELICIOUS! I haven’t used either of these grains in a salad and I think it is a fabulous idea! In fact, freekeh is so fun to say – I think I will start with that. I can only imagine that my husband will have lots of puns about freekeh. lol. Hope ya’ll are having a grand time! I would love to be fishing myself! Take care and safe travels!
Marisa Franca says
June 15, 2016 at 4:22 pmThank you Wendi! My mamma always had a fun time saying couscous. Her Italian accent made it all the more fun.
nicole (thespicetrain.com) says
June 7, 2016 at 9:42 pmKeep the farro recipes coming I say, I love that stuff! 🙂 This salad sounds absolutely great, love the addition of gorgonzola, such a great cheese!
Marisa Franca says
June 8, 2016 at 2:07 pmHi Nicole! I’ll be glad to make more farro recipes — we’ve got two huge bags just waiting for recipes 🙂 But I am going to do a freekeh recipe soon.
Daniela Apostol says
June 6, 2016 at 3:12 pmNo wonder why the Mediterranean food is considered to be the healthiest in the world, it just combines such tasty and nutritious ingredients. This salad looks sophisticated and delish!
Marisa Franca says
June 6, 2016 at 4:47 pmHi Daniela — I agree. The Mediterranean diet is supposed to be one of the best. In fact I believe one of the oldest women in the world lives in the Sicily area.
Diana Johnson says
June 6, 2016 at 2:12 pmWow,, your salad looks delicious. Sounds like switching grain didn’t hurt!
Marisa Franca says
June 6, 2016 at 4:48 pmNope, Diana, it didn’t hurt at all. I just wanted to use a different grain since I’d been using up all of our farro 🙂
Catherine says
June 6, 2016 at 12:52 pmThis salad looks marvelous! How hearty and delicious…perfect summer dish. xo, Catherine
Marisa Franca says
June 6, 2016 at 1:17 pmHi Catherine! I’m already thinking of variations with either the freekeh or the farro. There are so many delicious possibilities!
Christine | Vermilion Roots says
June 6, 2016 at 12:49 pmI’ve recently started cooking with farro. Love this idea. Will try it soon!
Marisa Franca says
June 6, 2016 at 1:15 pmHi Christine! I’m sure you’ll like it. We’ve become very partial to farro and freekeh too.
Maria Brittis says
June 6, 2016 at 10:47 amYour recipes are the most delicious I have seen in italian cuisine on a blog, the photos are amazing. I’m going to read and make some of these recipes. I travel to Italy yearly, going to perugia next year, I want to take some cooking classes.
Maria
Marisa Franca says
June 6, 2016 at 1:16 pmOh Maria!! You are going to love taking cooking classes! How exciting. Please let me know what you’re doing and what classes you’re taking 🙂
Jovina Coughlin says
June 6, 2016 at 8:40 amMarisa – this salad looks scrumptious. Love Mediterranean dishes and will definitely make this soon.
Marisa Franca says
June 6, 2016 at 1:14 pmHi Jovina! I can’t wait to make a variation of it. Makes a great side. Have a wonderful day!
Angela Roberts says
June 6, 2016 at 8:00 amSometimes a change of plans is the right plan after all. Looks tasty. Now I’ve never made freekah and you’ve reminded me that I really need to do that. This does look like a wonderful side for that chicken.
Marisa Franca says
June 6, 2016 at 1:13 pmHi Angela! It certainly did taste great and we do like farro — it was a matter I wanted to do something a little different. Let me know if you do make something with it — I’m sure you’ll recipe will be fantastic.
Ciao Chow Linda says
June 5, 2016 at 9:46 pmWell, I’m glad you used farro. Your salad looks wonderful and farro salads are one of my favorite summertime salads. I’ve never tried freekeh but I’ll put it on my grocery list for the next trip to the store.
Marisa Franca says
June 6, 2016 at 1:09 pmHi Linda! Thank you! I’m sure you’ll like freekeh! We got it at Costco the first time and we really enjoyed it. Sometimes I get tired of rice and crave something else 🙂