Pin It The scent of Mediterranean sunshine seemed to waft from my kitchen the first afternoon I prepared this farro salad. I'd returned from a coastal vacation where simple, vibrant dishes had filled every table. Standing at my counter, chopping cucumber with the windows thrown open, I decided to recreate that perfect balance of nutty grains and briny olives that had punctuated so many seaside meals.
Last summer, I brought this salad to my sister's backyard gathering, setting the bowl between platters of grilled meats and sliced watermelon. My brother-in-law, who typically avoids anything remotely resembling a salad, took seconds and then thirds, finally asking for the recipe with a sheepish grin. The children even picked out bits of farro and feta, which in my book counts as an unmitigated victory when it comes to feeding picky eaters.
Ingredients
- Farro: This ancient grain has a wonderful nutty flavor and chewy texture that holds up beautifully in salads, even after days in the fridge.
- Kalamata olives: Their deep purple hue and rich, wine-like flavor provide those essential Mediterranean notes that make this salad transportive.
- Fresh herbs: The combination of parsley and mint brings brightness that cuts through the richness of the feta and olives.
- Feta cheese: Try to find Greek feta packed in brine rather than the pre-crumbled type, as the texture and flavor are incomparably better.
- Lemon juice: Fresh-squeezed makes all the difference here, providing a zippy acidity that wakes up all the other flavors.
Instructions
- Cook the farro:
- Rinse the grains under cold water, then simmer them gently in salted water until they're tender but still have a pleasant bite. The farro should taste nutty and satisfying, not mushy or bland.
- Prep the fresh elements:
- While the farro cools, chop your vegetables into bite-sized pieces that will distribute evenly throughout the salad. I like to make the cucumber pieces slightly larger than the tomatoes for textural interest.
- Mix the dressing:
- Whisk the olive oil, lemon juice, oregano, garlic, salt and pepper until they emulsify into a cloudy, fragrant mixture. Take a quick taste and adjust the seasoning if needed.
- Combine and toss:
- Gently fold everything together in a large bowl, making sure the dressing coats every morsel. The warm farro will slightly soften the vegetables and absorb the flavors beautifully.
- Let it rest:
- Allow the salad to chill for at least 15 minutes before serving. This brief meditation period lets all the flavors mingle and deepen.
Pin It During a particularly hectic work week, I made a large batch of this salad on Sunday evening, portioning it into containers for grab-and-go lunches. By Thursday, I noticed the flavors had melded so beautifully that the last portion was arguably better than the first. My colleague noticed me savoring each bite in our break room and jokingly accused me of hiding restaurant takeout as homemade food. The satisfaction of sharing that final container with her, watching her eyes widen with appreciation, made the recipe an instant staple in my rotation.
Serving Suggestions
This versatile salad plays well with so many companions on your table. Ive served it alongside grilled fish, letting the citrus notes in both dishes complement each other, and paired it with simple roast chicken where it brightens the meal considerably. For vegetarian dinners, a bowl of this farro salad alongside a platter of roasted vegetables makes for a complete and satisfying spread that never feels like youre missing anything.
Storage Tips
Unlike delicate green salads that wilt within hours, this sturdy creation actually improves with a bit of time. The farro soaks up more dressing, the flavors meld, and everything becomes more cohesive without losing structural integrity. Store it in an airtight container in the refrigerator, where it will happily wait for you for up to five days, making it perfect for meal prep when you know youll have a chaotic week ahead.
Variations and Substitutions
The beauty of this recipe lies in its adaptability to whatever you might have on hand or what the seasons bring. In autumn, I sometimes swap in diced roasted butternut squash and dried cranberries for a harvest version that pairs wonderfully with Thanksgiving leftovers. Spring brings opportunities for tender asparagus tips and fresh peas, while summer allows for sweet corn kernels right off the cob.
- For a protein boost, add a can of drained and rinsed chickpeas or white beans.
- Swap barley or wheat berries for farro if thats what your pantry offers, adjusting cooking times accordingly.
- In a pinch, bottled Italian dressing can replace the homemade version, though the flavors wont be quite as bright and tailored.
Pin It This Mediterranean farro salad has taught me that true nourishment comes from food that delights all the senses while sustaining the body. Each colorful, texture-rich bowl connects me to sun-drenched coastlines and the simple wisdom of regional cooking that has endured for centuries.
Recipe Questions & Answers
- → Can I make this salad ahead of time?
Yes, this salad actually improves when made ahead. You can prepare it up to 24 hours in advance and store it in the refrigerator. The flavors meld together beautifully, and the farro absorbs the dressing wonderfully.
- → How do I cook farro properly?
Rinse farro under cold water first to remove any debris. Combine with water in a 1:3 ratio and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes until tender yet still slightly chewy. Drain any excess water and cool before using.
- → Is this suitable for a vegan diet?
You can easily make this vegan by omitting the feta cheese or substituting it with crumbled vegan cheese or additional fresh herbs. All other ingredients are naturally plant-based, making it a flexible option for various dietary preferences.
- → What vegetables can I substitute or add?
Feel free to customize with diced bell peppers, artichoke hearts, sun-dried tomatoes, roasted zucchini, or fresh spinach. Keep the ratio of grains to vegetables roughly equal, and adjust dressing quantity if adding significantly more vegetables.
- → How should I serve this salad?
Serve chilled as a refreshing light lunch on its own, or pair with grilled chicken, fish, or lamb for a heartier meal. It's also excellent as a side dish for picnics, potlucks, and outdoor gatherings. Pairs wonderfully with crisp white wines.
- → Can I prepare the dressing separately?
Absolutely. Store the lemon-oregano dressing in a sealed container in the refrigerator for up to 3 days. This allows you to toss the salad fresh just before serving if you prefer maximum crispness on the vegetables.