Greek Farro Salad with Kozani Spiced Feta

Serves 4 as a main, 6 as a starter.

Here’s our “cold weather” version of the popular Greek salad. By adding farro (an ancient grain) plus oregano-roasted tomatoes you get a hearty & healthy alternative to this iconic salad. The Kozani feta makes it dinner-party worthy!

2½ cups cooked farro (kept warm)
1 cucumber, peeled, seeded & chopped
4 scallions sliced
2 radishes, sliced
½ cup minced parsley leaves
¼ cup minced mint leaves
Zest from 1 lemon
Salt & black pepper, to taste
1 batch Curio’s vinaigrette
1 batch roasted grape tomatoes (see below)
3 cups chopped romaine lettuce
1 batch Kozani Spice marinated feta (see below)
Toasted walnuts or pine nuts, to garnish

Put the farro into a large mixing bowl. Add the fresh vegetables, herbs, lemon zest & a half cup of the vinaigrette. Mix well, add salt & pepper to taste. Add the roasted tomatoes & gently stir to distribute them through the salad without breaking them up. Let the salad rest for at least 15 minutes so that the flavors can meld.

Just before you’re ready to serve, dress the chopped romaine very lightly with a little of the lemon vinaigrette & arrange it on a platter. Mound the farro salad on top of the lettuce. Strew the marinated feta chunks over the salad & garnish generously with nuts. (Stash leftover vinaigrette in the fridge, tightly covered, for future salads.)

Roasted Grape Tomatoes

Winter tomatoes aren’t summer tomatoes here in New England. But roasting them deepens their flavor & a touch of honey brings out their sweetness. If you make the salad during tomato season, use fresh grape or cherry tomatoes, instead.

1 pint grape tomatoes, washed & dried

2 teaspoons olive oil

Pinch dried Greek oregano

Pinch salt

1 teaspoon honey

Preheat the oven to 400˚ F. Cut the tomatoes in half lengthwise & pile them in the center of a rimmed baking sheet. Drizzle them with the oil & use your hands to toss them gently, coating them (and the pan with oil). Arrange the tomatoes, cut side up, in a single layer. Crush the oregano & sprinkle it over the tomatoes. Sprinkle them with salt, then drizzle the honey over them. Roast for 40–45 minutes, until the tomatoes are almost collapsed & have caramelized edges. Let them cool to room temperature before using. They can be made up to a day ahead.

Kozani Spice Marinated Feta Cheese

7 ounces Greek sheep’s or goat’s milk feta cheese, drained

1 tablespoon fresh lemon juice

1 tablespoon Kozani Spice

2 tablespoons olive oil

Put the block of feta into a wide bowl or glass pie plate. Drizzle half the lemon juice over it, then flip the block over & drizzle the other side with the remaining juice. Sprinkle half the Kozani Spice on top of the block, then flip it over & repeat on the other side. Drizzle the oil over the block. Let stand for 20 minutes, then crumble the cheese into bite-sized chunks and let stand for another 20 minutes (or up to overnight, covered & refrigerated).


Our Kozani Spice blend takes its name from the Northern Greek region where saffron is grown.

The blend is wonderful in savory dishes, but its sunny flavor is also at home in simple desserts.

See accompanying card for the vinaigrette recipe.