A hearty and colorful salad, it has plenty of opportunities for substitutions based on what you may have on hand. Navy beans can stand in for the garbanzo beans, and barley or quinoa will work as well as farro. The dressing is flavorful without being heavy on the oil, and it stays moist on days two and three, but you’ll be lucky if it lasts that long!
1 small cucumber, seeded and diced
¼ small red onion, diced
1 small red, orange, or yellow pepper, seeded and diced
10 whole Kalamata olives, pitted and drained and diced
2 pepperoncini peppers, seeded and diced
10 cherry tomatoes, halved
½ cup feta cheese
1 can (15 oz.) garbanzo beans, drained
2 cups cooked farro
½ cup olive oil
1/4 cup lemon juice
2 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried dill
2 tablespoons red wine or Sherry vinegar
1 tablespoon agave nectar
2 tablespoons water
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Prepare the farro according to package directions. Run the cooked grains under cold water. Chop vegetables into a consistently small size. Combine veggies with feta, farro, and garbanzo beans.
In a small bowl, whisk together the oil, lemon juice, garlic, oregano, basil, dill, vinegar, agave nectar, water, salt and pepper. Pour the vinaigrette over the salad ingredients and combine well.
Recipe adapted from Greek Salad found in The Lean, A Revolutionary and Simple 30-day Plan for Healthy, Lasting Weight Loss, by Kathy Freston (recipe by Dayna McLeod).