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Mediterranean Grain Salad with Gorgonzola served on a bed of Boston green lettuce features grape tomatoes, kalamata olives, and the grain is farro.
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5 from 17 votes

Mediterranean Salad Grain Salad with Gorgonzola

A healthy, high-fiber grain salad with delicious vegetables, fresh herbs and a light lemony vinaigrette perfect for a summer meal.
Prep Time14 minutes
Cook Time30 minutes
Total Time44 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 4
Calories: 242kcal
Author: Marisa Franca @ All Our Way

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 ¼ cup chicken stock can use water or a combination of both
  • ½ cup farro or use ½ cup freekeh
  • pinch salt
  • 1 teaspoon unsalted butter or olive oil

TOSS

  • ¾ cup halved cherry tomatoes
  • ½ cup diced English cucumber
  • ¼ cup diced red onion
  • ¼ 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 ½ 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 ½-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

Calories: 242kcal | Carbohydrates: 26g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 116mg | Potassium: 297mg | Fiber: 4g | Sugar: 4g | Vitamin A: 820IU | Vitamin C: 21mg | Calcium: 22mg | Iron: 1.4mg