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Protein-packed Mediterranean farro salad with lentils, feta, and mint.

Mediterranean Farro Salad (High-Protein, Vegetarian & Meal Prep-Friendly)

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This Mediterranean Farro Salad is bright, filling, and loaded with bold flavors. Featuring hearty farro, lentils, and green peas tossed with cucumber, feta, and fresh mint and finished with a zesty lemon Dijon dressing. Perfect for meal prep, summer gatherings, or an easy high-protein lunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings : 4 servings

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Ingredients

Salad Ingredients
  • 1 cup dried dark green or black lentils
  • 1 cup dried farro
  • 2 cups frozen green peas
  • 2 cups fresh cucumber, roughly chopped (Persian cucumbers are sweetest)
  • 1 bundle of fresh mint, roughly chopped
  • 6 oz feta cheese, crumbled
Lemon Vinaigrette Ingredients
  • 1/4 cup olive oil
  • 2 lemons, zest & juice
  • 2 tbsp dijon mustard
  • salt, to taste
Start Cooking

Instructions
 

  1. Cook the farro, lentils, and peas: Bring a large pot of salted water to a boil. Refer to the cooking times on the lentils and farro. Typically, lentils require longer boiling times of about 20 minites. Start by adding 1 cup of dried lentils to the boiling water and set a timer for the indicated time. When you have about 10 minutes remaining, add 1 cup of farro. In the final two minutes, add the green peas.
  2. While the grains cook, add 1/4 cup olive oil, 2 tbsp of dijon mustard, and the juice and zest of 2 lemons to a large mixing bowl. Whisk until combined.
  3. Roughly chop the cucumbers and mint leaves (discarding the stems). Add them to the bowl with the dressing.
  4. Drain the lentils, farro, and peas in a colander and rinse with cold water until cooled down completely.
  5. Add you grains and peas to the dressing and cucumber mixture and gently toss until everything is evenly coated in the dressing. Crumble in the feta and give one more gently toss. Taste and season to your liking with salt and pepper.
  6. Serve at room temperture or cold.

Notes

Estimated Nutrition Facts: 628 calories | 28g protein | 73g crabs | 26g fat | 15g fiber