Farro Salad Mediterranean (Printable Version)

Vibrant Mediterranean salad with nutty farro, fresh tomatoes, cucumbers, olives, and feta in a zesty lemon-oregano dressing.

# What You’ll 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

# Method:

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 better after sitting in the fridge, so you can make it ahead and actually enjoy your guests instead of sweating over last minute prep.
  • The texture contrast between chewy farro, crisp cucumber, and creamy feta keeps every bite interesting instead of mushy salad monotony.
  • It holds up at room temperature without wilting, which means it survives potlucks, picnics, and forgotten lunch bags without turning into sad mush.
02 -
  • Don't skip cooling the farro completely before mixing it with the vegetables, or the heat will wilt the herbs and turn the cucumbers limp and unpleasant.
  • This salad actually improves after a day in the fridge as the grains absorb the dressing, so make it in the morning for dinner or the night before a gathering.
  • If the salad tastes flat after chilling, it probably needs more acid, so hit it with another squeeze of lemon or a splash of red wine vinegar before serving.
03 -
  • Toast the farro in a dry skillet for a few minutes before cooking to deepen its nutty flavor and make the grains taste almost like popcorn.
  • Double the dressing recipe and keep the extra in a jar in the fridge, because it's fantastic drizzled over roasted vegetables, grilled chicken, or even scrambled eggs.
  • If your farro is still a bit firm after the cooking time, just let it simmer a few more minutes with a splash of water rather than serving it crunchy and undercooked.
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