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0 from 6 votes

Greek Baby Kale Salad with Farro

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2
Course: Side Dish
Cuisine: Greek

Ingredients

Farro:
  • ¼ cup instant farro cooked per instructions
  • sea salt to taste
Red Wine Vinaigrette:
  • 2 tbsp olive oil
  • 1 ½ tbsp red wine vinegar less if you want it less tangy
  • 1 tsp Dijon mustard
  • 2 tsp shallot finely diced
  • 1 clove of garlic minced
  • Sea Salt and Freshly Cracked Pepper to taste
Salad:
  • 2 cups baby kale
  • 2 cups baby spinach
  • ¼ cucumber peeled & diced
  • Handful kalamata olives halved
  • Few grape tomatoes halved
  • ¼ red bell pepper diced
  • 1 tbsp toasted pine nuts
  • feta cheese to taste

Instructions

    Cup of Yum
  1. Cook the farro per instructions in a large saucepan of salted boiling water.
  2. Drain and set aside to cool completely.
  3. Make the red wine vinaigrette by combining the olive oil, red wine vinegar, Dijon mustard, shallot, garlic, sugar, sea salt, and freshly cracked pepper in a bowl; whisk until well combined. Set aside.
  4. Make the salad by combining the baby kale, baby spinach, cucumbers, kalamata olives, tomatoes, bell pepper, toasted pine nuts, and 1/4 cup (more or less to taste) cooled farro together in a large bowl.
  5. Drizzle with the well-whisked vinaigrette, to taste. Toss to coat evenly.
  6. Place into serving bowls then top with feta crumbles and extra freshly cracked black pepper, to taste.
  7. Serve immediately. Enjoy.