Save to Pinterest The scent of fresh mint and oregano takes me back to that summer in Santorini where I first tasted a farro salad that changed everything. Standing in my kitchen now, windows open to catch the breeze, I recreate that perfect balance of nutty grains and bright Mediterranean flavors. My fingers still stained with purple olive juice, I remember thinking how something so simple could taste so complete.
Last June, I brought this salad to my neighbors summer potluck and watched as people kept circling back to the bowl for seconds and thirds. Even Mrs. Harrington, who famously claims to dislike anything without meat, asked for the recipe while balancing her third helping on her paper plate. The gathering stretched well into evening, and by the time stars appeared, not a morsel remained.
Ingredients
- Farro: This ancient grain has a delightful chewy texture and nutty flavor that makes it so much more interesting than ordinary rice or pasta in salads.
- Kalamata olives: Their deep purple hue and rich, wine-like flavor add bursts of complexity that transform each bite into a Mediterranean holiday.
- Fresh herbs: The combination of parsley and mint brings brightness that cuts through the richness of the feta and olive oil, creating perfect balance.
- Feta cheese: Look for blocks packed in brine rather than pre-crumbled for the creamiest texture and most authentic flavor.
- Lemon juice: The acidity wakes up all the other flavors and brings everything together into harmonious perfection.
Instructions
- Cook the farro with care:
- Rinse the grains under cool water until it runs clear, then simmer gently until each kernel is tender but still has that satisfying chew. Youll know its done when you can bite through a grain easily, but it still offers pleasant resistance.
- Prep your rainbow:
- While the farro cools, slice those juicy cherry tomatoes, dice crisp cucumber, and finely chop the red onion and herbs. The variety of shapes and textures makes each bite an adventure.
- Craft your dressing:
- Whisk olive oil, lemon juice, oregano, minced garlic, salt, and pepper until they become one golden, fragrant emulsion. The scent alone will transport you to Mediterranean coastlines.
- Bring it all together:
- Combine your cooled farro with all those colorful vegetables, herbs, olives, and feta in a large bowl. Pour the dressing over everything and toss gently, watching as each grain gets coated in those bright flavors.
- Let the magic happen:
- Give the salad at least 15 minutes in the refrigerator for the flavors to mingle and get acquainted. The farro will absorb some of the dressing while the herbs release their aromatic oils.
Save to Pinterest One evening, after a particularly exhausting workday when even ordering takeout felt like too much effort, I remembered this salad waiting patiently in my refrigerator. As I took the first bite, standing over my kitchen sink still in work clothes, I felt my shoulders drop and mind clear. The simple pleasure of good food, prepared with care, has a way of putting things in perspective that nothing else quite manages.
Make It Your Own
This Mediterranean farro salad welcomes your personal touch like an old friend welcomes conversation. Some days I toss in roasted red peppers for smokiness, other times pine nuts for extra crunch. My sister adds chickpeas for protein, while my neighbor swears by adding diced avocado just before serving. The recipe becomes a canvas for whatever inspires you or whatever needs using up in your refrigerator.
Serving Suggestions
While this salad shines as a standalone lunch, it also plays beautifully alongside grilled foods. Ive served it with simple lemon-oregano chicken thighs, with garlicky shrimp skewers, and even alongside vegetarian stuffed peppers. The bright acidity and hearty texture balance rich main courses perfectly, cutting through fattier dishes with its fresh personality.
Storage and Make-Ahead Tips
Unlike many salads that wilt pathetically after a few hours, this Mediterranean farro creation actually improves with a bit of time. The flavors deepen and meld together, making it perfect for meal prep or entertaining. Store in an airtight container and the salad stays vibrant for three days in the refrigerator.
- If making more than a day ahead, reserve half the herbs to add fresh before serving for brightest flavor.
- Let the salad come to room temperature before serving to allow the olive oil to loosen up and flavors to bloom fully.
- Give it a gentle toss and taste before serving, adding an extra squeeze of lemon if needed to refresh the flavors.
Save to Pinterest This salad has taught me that some of the most memorable meals come from the simplest ingredients treated with respect. Whenever I make it, Im reminded that good food needs neither complexity nor pretension to nourish both body and spirit.
Recipe FAQs
- → Can I use pearl barley instead of farro?
Yes, pearl barley makes an excellent substitute with a similar chewy texture. Cook it according to package directions, which typically takes about 30-40 minutes.
- → How long does this salad keep in the refrigerator?
Store it in an airtight container for up to 4 days. The flavors actually improve after a day as the farro absorbs the dressing. Add feta just before serving for best texture.
- → Can I make this salad ahead of time?
Absolutely. Prepare all components separately and combine them up to 24 hours before serving. This makes it ideal for meal prep or entertaining.
- → What can I substitute for feta cheese?
Try goat cheese for a tangy alternative, or use vegan feta for a dairy-free version. Toasted pine nuts or sunflower seeds add richness without cheese.
- → Should I serve this salad warm or cold?
This salad is delicious both ways. Serve it chilled for a refreshing summer dish, or at room temperature to highlight the nutty farro flavor and aromatic herbs.
- → How can I make this more filling?
Add grilled chicken, shrimp, or chickpeas for extra protein. You can also increase the farro portion or include roasted vegetables like bell peppers and zucchini.