Greek Beef & Farro Salad

It’s funny how some of the best recipes come from those moments when you’re staring into the fridge, trying to make something exciting out of seemingly random ingredients. That’s precisely how this Greek Beef & Farro Salad was born in my kitchen. We had leftover grilled beef from a weekend barbecue, a pantry full of grains thanks to my recent health kick, and a craving for something fresh and vibrant. The result? A flavor explosion that had my family raving. Even my notoriously picky teenager, who usually shies away from anything green, devoured a huge bowl, declaring it “actually kinda good!” This salad isn’t just “kinda good”; it’s a culinary adventure, a perfect balance of hearty beef, chewy farro, and the bright, zesty flavors of the Mediterranean. It’s become a regular in our rotation, perfect for meal prep, a light yet satisfying dinner, or even a potluck dish that always disappears quickly. Trust me, this Greek Beef & Farro Salad is about to become your new go-to recipe too!

Ingredients for Greek Beef & Farro Salad

• 1 lb Beef Sirloin or Flank Steak: (Approximately 450g) Provides a lean and flavorful protein base for the salad. Sirloin is tender and flavorful, while flank steak offers a more robust beefy taste.
• 1 cup Farro, uncooked: (Approximately 180g) A nutritious ancient grain with a nutty flavor and chewy texture that holds up well in salads. Use pearled farro for quicker cooking, or semi-pearled for a slightly chewier texture.
• 2 cups Water or Beef Broth: For cooking the farro, adding flavor and moisture. Beef broth will enhance the savory notes of the salad, while water keeps it lighter.
• 1/2 cup Kalamata Olives, pitted and halved: (Approximately 75g) Adds a salty, briny, and distinctly Mediterranean flavor. Kalamata olives are known for their rich, complex taste.
• 1 cup Cherry Tomatoes, halved or quartered: (Approximately 150g) Provides sweetness, acidity, and juicy bursts of flavor. Choose ripe, firm cherry tomatoes for the best taste and texture.
• 1 Cucumber, diced: (Approximately 200g) Adds a refreshing coolness and crispness to the salad. English cucumbers have fewer seeds and thinner skin, making them a good choice.
• 1/2 cup Red Onion, thinly sliced: (Approximately 50g) Offers a sharp, pungent bite that balances the other flavors. Red onion adds color and a slight sweetness when thinly sliced.
• 1/2 cup Feta Cheese, crumbled: (Approximately 75g) Provides a salty, tangy, and creamy element. Use good quality feta for the best flavor, and crumble it coarsely for texture.
• 1/4 cup Fresh Parsley, chopped: (Approximately 15g) Adds a fresh, herbaceous note and vibrant green color. Flat-leaf parsley (Italian parsley) has a stronger flavor than curly parsley.
• 1/4 cup Fresh Mint, chopped: (Approximately 15g) Contributes a refreshing, cool, and slightly sweet flavor that complements the other ingredients.
• For the Marinade:
  • 1/4 cup Olive Oil: (Approximately 60ml) The base of the marinade, adds richness and helps tenderize the beef. Extra virgin olive oil is recommended for its flavor and health benefits.
  • 1/4 cup Lemon Juice, freshly squeezed: (Approximately 60ml) Adds acidity to tenderize the beef and brighten the flavors. Freshly squeezed lemon juice is crucial for the best taste.
  • 2 cloves Garlic, minced: Adds a pungent and savory flavor to the marinade and beef. Freshly minced garlic provides the most intense flavor.
  • 1 tablespoon Dried Oregano: Provides a classic Greek herb flavor. Dried oregano is robust and aromatic.
  • 1 teaspoon Salt: Enhances the flavors of the marinade and beef. Use sea salt or kosher salt for best results.
  • 1/2 teaspoon Black Pepper, freshly ground: Adds a spicy kick and depth of flavor. Freshly ground black pepper has a more intense and nuanced flavor.
• For the Dressing:
  • 1/4 cup Olive Oil: (Approximately 60ml) The base of the dressing, adds richness and emulsifies the dressing. Extra virgin olive oil is recommended for its flavor and health benefits.
  • 1/4 cup Lemon Juice, freshly squeezed: (Approximately 60ml) Provides acidity and brightness to the dressing, tying all the flavors together. Freshly squeezed lemon juice is essential for a vibrant dressing.
  • 1 tablespoon Red Wine Vinegar: Adds a tangy and slightly sharp flavor that complements the lemon juice. Red wine vinegar provides complexity to the dressing.
  • 1 tablespoon Dijon Mustard: Acts as an emulsifier and adds a subtle tangy and spicy note. Dijon mustard helps to bind the dressing and adds depth of flavor.
  • 1 teaspoon Honey or Maple Syrup: (Optional) Adds a touch of sweetness to balance the acidity and enhance the other flavors. Adjust to your preference.
  • 1 clove Garlic, minced: Adds a pungent and savory note to the dressing. Freshly minced garlic provides the most intense flavor.
  • 1/2 teaspoon Dried Oregano: Reinforces the Greek herb flavor in the dressing.
  • Salt and Pepper, to taste: Season the dressing to your liking.

Instructions for Greek Beef & Farro Salad

1. Marinate the Beef: In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Place the beef sirloin or flank steak in the marinade, ensuring it’s fully coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor. Longer marinating times will result in more tender and flavorful beef.
2. Cook the Farro: Rinse the farro under cold water in a fine-mesh sieve. In a medium saucepan, combine the rinsed farro with 2 cups of water or beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-30 minutes, or until the farro is tender and most of the liquid is absorbed. Cooking time may vary depending on the type of farro used. Pearled farro cooks faster than semi-pearled or whole farro. Once cooked, fluff the farro with a fork and let it cool slightly.
3. Grill or Pan-Sear the Beef: Preheat a grill or grill pan to medium-high heat. Remove the beef from the marinade and pat it dry with paper towels. Discard the marinade. Grill or pan-sear the beef for 3-5 minutes per side for medium-rare, or longer to your desired level of doneness. Use a meat thermometer to check for desired internal temperature. For medium-rare, aim for 130-135°F (54-57°C), for medium 135-140°F (57-60°C), and for medium-well 140-145°F (60-63°C). Let the beef rest for 5-10 minutes before slicing against the grain. Resting allows the juices to redistribute, resulting in more tender and flavorful beef. Slice the beef into thin strips or bite-sized pieces.
4. Prepare the Dressing: While the beef is resting, prepare the dressing. In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey or maple syrup (if using), minced garlic, and dried oregano. Season with salt and pepper to taste. Shake or whisk until well combined and emulsified.
5. Assemble the Salad: In a large bowl, combine the cooked and cooled farro, sliced beef, Kalamata olives, cherry tomatoes, diced cucumber, and thinly sliced red onion. Pour the dressing over the salad and toss gently to coat all ingredients evenly.
6. Add Feta and Herbs: Crumble the feta cheese over the salad and sprinkle with chopped fresh parsley and mint. Toss lightly again to combine.
7. Serve: Serve the Greek Beef & Farro Salad immediately or chill in the refrigerator for later. Chilling allows the flavors to meld together even more. This salad is delicious served at room temperature or slightly chilled.

Nutrition Facts for Greek Beef & Farro Salad

(Per serving, approximate, based on 6 servings)

• Serving Size: Approximately 1 1/2 cups
• Calories: Approximately 550-650 kcal – This is an estimate and can vary based on the specific ingredients used and portion sizes. This salad is a balanced meal, providing protein, carbohydrates, and healthy fats.
• Protein: Approximately 35-45g – Provides a significant amount of protein from the beef and farro, essential for muscle building and satiety. Protein is crucial for various bodily functions and helps keep you feeling full and satisfied.

Disclaimer: Nutritional values are estimates and may vary based on specific ingredients and portion sizes. Consult a nutritionist for personalized dietary advice.

Preparation Time for Greek Beef & Farro Salad

• Prep Time: Approximately 30 minutes (includes marinating time, vegetable chopping, and dressing preparation). Efficient prep work can significantly reduce the active time spent in the kitchen. You can even chop vegetables ahead of time to save time on the day of serving.
• Cook Time: Approximately 30 minutes (includes cooking farro and grilling/pan-searing beef). The farro and beef can be cooked simultaneously to maximize efficiency. The grilling/pan-searing time can be adjusted based on your desired level of beef doneness.
• Total Time: Approximately 1 hour (from start to finish, including marinating). This is a relatively quick and easy recipe considering the flavorful and nutritious outcome. It’s perfect for a weeknight meal or weekend gathering.

How to Serve Greek Beef & Farro Salad

• Main Course: Serve as a complete and satisfying lunch or dinner. The combination of beef, farro, and vegetables makes it a well-rounded and filling meal.
• Side Dish: Pair with grilled chicken, fish, or lamb for a Mediterranean-inspired feast. It complements other grilled proteins beautifully and adds a fresh and vibrant element to any meal.
• Potluck or BBQ Dish: This salad travels well and is always a crowd-pleaser at gatherings. Its vibrant colors and flavors make it visually appealing and delicious.
• Meal Prep: Prepare the salad in advance and portion it out for healthy lunches throughout the week. The salad holds up well in the refrigerator for several days, making it perfect for meal prepping.
• Warm or Cold: Enjoy it at room temperature, slightly chilled, or even warmed slightly (though best at room temperature to chilled to preserve freshness of vegetables). The flavors are delicious at various temperatures, but chilling it slightly enhances the refreshing qualities.
• With Pita Bread or Hummus: Serve alongside warm pita bread or a dollop of hummus for dipping or scooping. This adds another layer of texture and flavor, and makes it even more satisfying.
• Garnish: Garnish with extra feta cheese, fresh herbs, or a drizzle of olive oil for added visual appeal and flavor. A sprinkle of toasted pine nuts or sesame seeds can also add a nice crunch.

Additional Tips for the Best Greek Beef & Farro Salad

1. Use High-Quality Beef: Opt for sirloin or flank steak for the best flavor and tenderness. The quality of the beef significantly impacts the overall taste of the salad. Investing in good quality beef is worth it for this recipe.
2. Don’t Overcook the Beef: Aim for medium-rare to medium for the most tender and juicy beef in the salad. Overcooked beef will be dry and tough. Use a meat thermometer to ensure perfect doneness.
3. Cook Farro Al Dente: Cook the farro until it’s tender but still slightly chewy. Overcooked farro can become mushy and lose its texture in the salad.
4. Marinate for Flavor: Don’t skip the marinating step! It tenderizes the beef and infuses it with delicious Mediterranean flavors. Even a short marinating time makes a difference.
5. Fresh Herbs are Key: Use fresh parsley and mint for the brightest and most vibrant flavor. Dried herbs can be used in a pinch, but fresh herbs truly elevate the salad.
6. Taste and Adjust Dressing: Always taste the dressing and adjust seasonings to your liking. You may want to add more lemon juice for tanginess, honey for sweetness, or salt and pepper to balance the flavors.
7. Customize Vegetables: Feel free to add other Greek salad staples like bell peppers, Kalamata olives, or artichoke hearts. Customize the vegetables based on your preferences and what you have on hand.
8. Make it Vegetarian/Vegan: Substitute grilled halloumi cheese or chickpeas for the beef to create a vegetarian or vegan version. Halloumi cheese grills beautifully and offers a similar salty and savory element. Chickpeas provide plant-based protein and a hearty texture.

FAQ about Greek Beef & Farro Salad

Q1: Can I make this salad ahead of time?
A: Yes, you can prepare the components of the salad ahead of time. Cook the farro and beef, prepare the dressing, and chop the vegetables. Store them separately in the refrigerator. Assemble the salad just before serving for the best freshness. The dressed salad can also be made a few hours ahead of time, but the vegetables might soften slightly over time.

Q2: Can I use a different grain instead of farro?
A: Absolutely! If you don’t have farro, you can substitute other grains like quinoa, barley, or bulgur wheat. Quinoa is gluten-free and cooks quickly. Barley and bulgur wheat offer similar chewy textures to farro. Adjust cooking time according to the grain you choose.

Q3: Can I use pre-cooked beef for this recipe?
A: Yes, if you have leftover cooked beef, you can definitely use it. Simply slice or dice the beef and add it to the salad. You can gently warm the beef before adding it if desired, but it’s also delicious cold in the salad.

Q4: How long does Greek Beef & Farro Salad last in the refrigerator?
A: The salad will last for up to 3-4 days in the refrigerator when stored in an airtight container. The flavors actually meld together even more over time. However, the vegetables may soften slightly after a couple of days. It’s best enjoyed within the first 2-3 days for optimal texture.

Q5: Can I freeze Greek Beef & Farro Salad?
A: Freezing is not recommended for the entire salad as the vegetables and dressing may become watery and lose their texture upon thawing. However, you can freeze the cooked beef and farro separately. Thaw them completely before assembling the salad with fresh vegetables and dressing.

Q6: Is this salad gluten-free?
A: No, farro is a type of wheat and therefore contains gluten. To make a gluten-free version, substitute farro with quinoa or brown rice, which are naturally gluten-free grains. Double-check all other ingredients, particularly the Dijon mustard and vinegar, to ensure they are also gluten-free if necessary.

Q7: Can I add other vegetables to this salad?
A: Yes, feel free to customize the salad with your favorite vegetables. Bell peppers (red, yellow, or green), artichoke hearts (canned or marinated), sun-dried tomatoes, and roasted red peppers would all be delicious additions.

Q8: What if I don’t have red wine vinegar? Can I use another type of vinegar?
A: Yes, if you don’t have red wine vinegar, you can substitute it with white wine vinegar, apple cider vinegar, or even balsamic vinegar. White wine vinegar is the closest in flavor profile. Apple cider vinegar will add a slightly fruity note. Balsamic vinegar will add a richer, sweeter flavor, which will also be delicious but will slightly alter the overall Greek flavor profile.

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