Farro Salad Mediterranean (Printable)

Nutty farro with tomatoes, cucumbers, olives, feta, and lemon-oregano dressing. Light and refreshing Mediterranean dish.

# 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

→ 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, 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 Advice:

01 -
  • The farro stays perfectly chewy even after refrigeration, so you can make it ahead without that sad, mushy texture that ruins most grain salads.
  • Every fork delivers that magical combination of briny olives, creamy feta and nutty farro that somehow makes you feel like youre dining on a seaside terrace, even when youre at your kitchen table.
02 -
  • Never skip rinsing the farro first, as I once did in a hurry, or youll end up with a slightly dusty taste that compromises the whole dish.
  • Adding the feta at the very end and folding it in gently keeps it from breaking down and disappearing into the salad.
03 -
  • Toast the farro in a dry skillet for 2-3 minutes before cooking to enhance its nutty flavor and add another dimension to your salad.
  • Make a double batch of the dressing and keep it in a jar in your refrigerator for up to a week, ready to transform any vegetables into an instant Mediterranean side dish.
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