Description
A vibrant Mediterranean-style chopped salad with a zesty oregano vinaigrette, featuring nutritious farro, crunchy bell peppers and celery, creamy feta, tangy pickled pepperoncinis, and protein-packed chickpeas. This recipe balances fresh vegetables and hearty grains, tossed in a flavorful homemade dressing, perfect for a light lunch or side dish.
Ingredients
Dressing
- 2 to 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon Dijon mustard
- Freshly ground black pepper, to taste
- 1/2 cup extra-virgin olive oil
Salad
- 1/2 cup farro (semi-pearled or pearled)
- 1 teaspoon kosher salt, plus more as needed
- 2 medium bell peppers, chopped
- 2 large or 4 small stalks celery, chopped
- 1/2 medium English cucumber, chopped
- 1/2 small red onion, finely chopped
- 8 small pickled pepperoncinis, chopped
- 6 ounces feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
- 1 (about 15-ounce) can chickpeas, drained and rinsed
Instructions
- Cook the Farro: Rinse the farro under cold water. In a medium saucepan, combine the farro with 1 teaspoon kosher salt and 1 1/4 cups water. Bring to a boil, then reduce heat to a simmer and cook until tender but chewy, about 15 to 30 minutes depending on the type of farro used. Drain any excess water and let the farro cool to room temperature.
- Prepare the Dressing: In a bowl, whisk together the minced garlic, red wine vinegar, dried oregano, kosher salt, Dijon mustard, and freshly ground black pepper. Slowly drizzle in the extra-virgin olive oil while whisking continuously until the dressing emulsifies and thickens slightly. Adjust seasoning if needed.
- Chop the Vegetables: While the farro cooks, finely chop the bell peppers, celery stalks, English cucumber, red onion, and pickled pepperoncinis into bite-sized pieces suitable for a chopped salad.
- Combine Salad Ingredients: In a large salad bowl, combine the cooled farro, chopped vegetables, drained chickpeas, and cubed feta cheese.
- Toss Salad: Pour the oregano vinaigrette over the salad and toss gently to evenly coat all ingredients without breaking up the feta cubes.
- Serve: Taste and add additional salt or black pepper as needed. Serve immediately or refrigerate for up to 2 days to allow flavors to meld. This salad can be enjoyed chilled or at room temperature.
Notes
- For a nuttier flavor, toast farro in a dry pan for a few minutes before boiling.
- Use semi-pearled farro for a chewier texture; fully pearled cooks faster and softer.
- Pickled pepperoncinis add a tangy kick, but can be substituted with mild banana peppers if preferred.
- This salad keeps well for meal prep and can be stored in the fridge up to 2 days.
- Use gluten-free grains like quinoa instead of farro for a gluten-free variation.
