Farro Salad Mediterranean (Printable Version)

Nutty farro with fresh vegetables, briny olives, and creamy feta in a zesty lemon-oregano dressing.

# What You'll Need:

→ Grains

01 - 1 cup farro (uncooked)
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

# How-To Steps:

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. Taste and adjust seasoning if needed. Chill for at least 15 minutes before serving for best flavor.

# Tips for Success:

01 -
  • The tender chewiness of farro creates a salad that actually keeps you satisfied for hours, unlike those sad lettuce affairs that leave you hungry twenty minutes later.
  • Every fork delivers a perfect symphony of textures from the crisp cucumber to the pillowy feta that somehow makes weekday lunches feel like a proper meal worth looking forward to.
02 -
  • Dont skimp on the salt when cooking the farro, as grains need proper seasoning from the inside out.
  • Letting the finished salad sit in the refrigerator for even just 15 minutes dramatically improves the flavor, as the farro soaks up the dressing like tiny flavor sponges.
03 -
  • When measuring farro, remember it will triple in volume when cooked, so that one cup dry yields about three cups cooked.
  • If serving for guests, reserve a small portion of the feta and fresh herbs to sprinkle on top just before serving for a restaurant-worthy presentation that hints at the treasures below.
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