This Low Calorie Mediterranean Farro Salad Recipe is just 141 calories and can be made in just 20 minutes!. I love this farro recipe for Mediterranean salad as a side dish. And as a bonus, you can serve it hot or cold. So make extras for side dishes all week long!
Ingredients You’ll Need:
- 3 cups chicken or vegetable broth
- 1 cup uncooked farro rinsed and drained
- Olive oil spray
- 1 pint cherry tomatoes
- 1 small yellow onion chopped
- 1 garlic clove minced
- ¼ cup sun-dried tomatoes minced
- ⅛ cup pine nuts
- ⅓ cup feta cheese crumbled
- ¼ cup fresh parsley leaves minced
- ⅓ cup Homemade Greek Dressing
Low Calorie Mediterranean Farro Salad
Healthy Low Calorie Mediterranean Farro Salad Meal Prep and Storage
Meal Prep: To meal prep a salad, add all the ingredients to individual meal prep containers, or family sized containers. Add the dressing to a separate container and do not add it until you are ready to serve.
Storage: Will hold in the fridge for 4-5 days, does not hold well in the freezer.
Serving: If you added the dressing and the salad gets soggy, add it to a sandwich wrap or large tortilla. It’s a great way to salvage leftover soggy salad.
Low Calorie Mediterranean Farro Salad
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Low Calorie Mediterranean Farro Salad
Ingredients
- 3 cups chicken or vegetable broth
- 1 cup uncooked farro rinsed and drained
- Olive oil spray
- 1 pint cherry tomatoes
- 1 small yellow onion chopped
- 1 garlic clove minced
- ¼ cup sun-dried tomatoes minced
- ⅛ cup pine nuts
- ⅓ cup feta cheese crumbled
- ¼ cup fresh parsley leaves minced
- ⅓ cup Homemade Greek Dressing
Instructions
- In a medium sauce pan, combine the farrow and broth. Stir together and cook according to the package.
- Meanwhile, heat a skillet over medium-high heat. Spray with olive oil and add the cherry tomatoes and onion.
- Cook for 5 minutes until the tomatoes start to pop. Add in the garlic, sun dried tomatoes, and pine nuts. Cook for 2-3 minutes, until the garlic is fragrant, then remove from the heat and set aside.
- When the farro is cooked to al dente, drain off any excess liquid, and cool for 10 minutes.
- Transfer farro to a large mixing bowl, along with the tomato mixture, feta, parsley and dressing. Toss well until the dressing is well distributed.
- Serve hot, or cover and refrigerate for 2 hours for a cold farro salad.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Mediterranean Farro Salad
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Article History:
- Originally written and published September 25, 2022 by Audrey Johns
- Updated on May 18, 2023 by Audrey Johns
- Updated on September 27, 2023 by Audrey Johns
