Description
A refreshing and healthful Mediterranean-style chopped salad featuring farro, fresh vegetables, pepperoncinis, chickpeas, and feta cheese, all tossed in a zesty oregano vinaigrette. Perfect for a vibrant side dish or light meal, packed with texture and bright flavors.
Ingredients
Dressing
- 2 to 3 cloves garlic
- 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
- 2 large or 4 small stalks celery
- 1/2 medium English cucumber
- 1/2 small red onion
- 8 small pickled pepperoncinis
- 6 ounces feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
- 1 (about 15-ounce) can chickpeas
For Serving
- 1/2 head iceberg lettuce
- 1 head radicchio
Instructions
- Make the vinaigrette: Mince 2 large or 3 small cloves of garlic and place them in a large bowl. Add 1 tablespoon dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon Dijon mustard, and several grinds of freshly ground black pepper. Whisk these ingredients together to combine. While whisking constantly, slowly drizzle in 1/2 cup extra-virgin olive oil, continuing to whisk until the dressing is fully emulsified. Pour half of the vinaigrette into an airtight container and refrigerate. Keep the remaining portion in the bowl for the salad.
- Cook the farro: Rinse 1/2 cup of farro in a fine-mesh strainer under cool running water and let it drain. In a medium saucepan over medium-high heat, bring 6 cups of water to a boil. Add the rinsed farro and 1 teaspoon kosher salt to the water. Boil the farro until tender but still slightly chewy—approximately 10 to 15 minutes for pearled farro or 25 to 30 minutes for semi-pearled. Drain the farro and return it to the saucepan to cool.
- Chop and prepare salad ingredients: Core, seed, and dice 2 medium bell peppers (about 2 cups) and add them directly into the bowl with the vinaigrette. Dice 2 large or 4 small celery stalks (about 1 cup) and add them as well. Dice 1/2 English cucumber (about 1 cup) and thinly slice 1/2 small red onion into half-moons, adding both to the vinaigrette bowl. Slice 8 small pickled pepperoncinis (about 1/4 cup) and add. Cube 6 ounces of feta cheese into 1/2-inch pieces if not pre-cut and add. Drain and rinse the can of chickpeas and add to the mixture.
- Combine farro and season: Add the cooled farro to the vinaigrette and vegetable mixture. Toss everything together well to combine all ingredients. Taste the salad and season with additional salt as needed, likely about 1/2 teaspoon. If the salad feels dry, drizzle a little of the reserved vinaigrette over the top. Cover and refrigerate until ready to serve.
- Prepare leafy greens: Core and thinly chop 1/2 head of iceberg lettuce into thin strips, yielding about 4 packed cups. Core and thinly chop 1 head of radicchio into thin strips, about 3 packed cups. Place both greens into a large airtight container and toss to combine. Refrigerate until serving.
- Serve the salad: When ready to eat, combine equal amounts of the chickpea and vegetable salad mixture and the chopped lettuce mixture—a heaping 1 cup of each per serving. Toss together gently and drizzle with the reserved vinaigrette if desired for extra flavor and moisture. Serve immediately.
Notes
- The farro cooking time varies depending on whether you use pearled or semi-pearled farro—adjust accordingly.
- Storing the vinaigrette separately ensures the salad stays fresh and crisp.
- Chilling the salad before serving enhances the flavors melding together.
- This salad is great as a make-ahead option for lunches or dinners.
- For a gluten-free option, substitute farro with quinoa or another gluten-free grain.
- Prep Time: 30 minutes
- Cook Time: 15 to 30 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
