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Farro Salad with Tomatoes, Spinach and Feta

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Farro Salad with Tomatoes, Spinach and Feta

Farro Salad with Tomatoes, Spinach and Feta

Created for the 3 1/2 qt. round wide Dutch oven
Serves: 4


  • 1 1/2 cups semi-pearled farro
  • 1 container grape tomatoes, halved and roasted
  • 1/2 red onion, chopped
  • 2 cups baby spinach
  • 6 tablespoons chopped basil
  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • Salt and pepper to taste
  • 6 ounces crumbled feta


In a large pot, cook farro just until tender, about 10 minutes. Drain.

Transfer farro to a large bowl. While still warm, add tomatoes, onion and spinach, allowing spinach leaves to wilt.

In a small bowl, whisk together oil and vinegar. Season with salt and pepper and add to farro salad, along with the feta. Toss to coat. Can be served warm or cold.
Created For
Dutch Oven
Main Ingredient
Rice & Grains
Cooking Time
Under 30 min.
Serving Size
4 - 6