Mediterranean Tuna Salad with Farro and Mixed Greens
Equipment
- Medium pot
- Mixing bowl
- Whisk
Ingredients
- 1 cup uncooked farro
- 2 cans (5 oz each) tuna, drained
- 8 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ cup kalamata olives, pitted and sliced
- ⅓ cup crumbled feta cheese
- ¼ cup finely chopped red onion
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Rinse the farro under cold water. Place it in a medium pot with 3 cups of water and a pinch of salt. Bring to a boil, then reduce heat and simmer for 25 to 30 minutes until tender but still chewy. Drain any excess water and let the farro cool slightly.
- In a small bowl, whisk together the olive oil, lemon juice, oregano, salt, and pepper to make the dressing.
- Flake the drained tuna into a large mixing bowl. Add the cooked farro, cherry tomatoes, cucumber, olives, and red onion.
- Pour the dressing over the mixture and toss gently to coat everything evenly.
- Add the mixed greens and feta cheese. Toss once more just before serving so the greens stay crisp.
Notes
Cook the farro earlier in the day and store it in the fridge so assembly takes just minutes at dinnertime. If the salad sits too long before serving, keep the greens separate and toss them in right before plating to avoid wilting. A little extra lemon juice can brighten leftovers if the flavors mellow after refrigeration.
Course: Salad
Cuisine: Mediterranean
Equipment: Medium pot, Mixing bowl, Whisk
Cuisine: Mediterranean
Equipment: Medium pot, Mixing bowl, Whisk