Farro Salad Mediterranean (Printable)

A vibrant salad combining nutty farro, fresh tomatoes, cucumbers, olives, and feta with lemon-oregano dressing.

# What You Need:

→ Grains

01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon salt

→ Vegetables & Herbs

04 - 1 cup cherry tomatoes, halved
05 - 1 cup cucumber, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup fresh parsley, chopped
08 - 2 tablespoons fresh mint, chopped (optional)

→ Olives & Cheese

09 - 1/3 cup Kalamata olives, pitted and sliced
10 - 1/2 cup feta cheese, crumbled

→ Dressing

11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon dried oregano
14 - 1 garlic clove, minced
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

# Directions:

01 - Rinse the farro under cold water. In a medium saucepan, combine farro, water, and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer for 20–25 minutes until farro is tender but still chewy. Drain any excess water and let cool.
02 - In a large bowl, combine the cooled farro, cherry tomatoes, cucumber, red onion, parsley, mint (if using), olives, and feta cheese.
03 - In a small bowl, whisk together olive oil, lemon juice, oregano, minced garlic, salt, and black pepper until well combined.
04 - Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
05 - Taste and adjust seasoning if needed. Chill for at least 15 minutes before serving for best flavor.

# Expert Hints:

01 -
  • It tastes even better the next day, making it the perfect candidate for meal prep or bringing to a picnic.
  • The texture of chewy farro mixed with crisp vegetables creates this satisfying contrast that keeps you coming back for more bites.
  • You can throw it together with pantry staples and whatever fresh vegetables you have, so it's never boring twice.
02 -
  • Don't skip the cooling step for farro—warm grain salad is a different (and less appealing) creature than cold grain salad.
  • This salad actually improves after sitting overnight in the refrigerator, so make it a day ahead if you're entertaining.
03 -
  • Make the dressing in the bowl you'll serve from, and you'll cut down on dishes while infusing the bowl with flavor from the start.
  • If your salad sits for more than a few hours, taste it before serving and add a squeeze of fresh lemon juice or a drizzle of olive oil, since the farro continues to absorb liquid.
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