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Santorini Salad

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6 to 8
Calories: 344kcal

Ingredients

  • 2 cups farro
  • ½ cup red onion thinly sliced
  • 12 oz. jars roasted red peppers sliced
  • 6 oz. can black olives drained
  • 2 15 oz. cans chickpeas
  • 2 pints grape tomatoes halved
  • 2 11 oz. boxes salad greens romaine, kale, swiss chard, spinach, etc.
  • 1 recipe lemon dressing or use homemade

For the lemon dressing:

  • 6 Tbs. lemon juice
  • 2 Tbs. red wine vinegar
  • 4 tsp. oregano
  • 2 tsp. basil
  • 2 cloves garlic crushed
  • 4 tsp. maple syrup

Instructions

For the salad:

  • Cook the farro according to the package directions.
  • Once it’s cooked, run cool water over the farro and drain it.
  • Assemble the salad by placing greens in a bowl and topping with all the remaining ingredients, including a scoop of cooked farro.

For the dressing:

  • Place all the ingredients in a container with a tight-fitting lid and shake to combine.

Notes

Remaining olives and roasted peppers can be added to salads or sandwiches throughout the week.

Nutrition

Calories: 344kcal | Carbohydrates: 69g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 1235mg | Potassium: 751mg | Fiber: 16g | Sugar: 8g | Vitamin A: 1883IU | Vitamin C: 56mg | Calcium: 138mg | Iron: 4mg