Mediterranean Farro Salad (Print)
Nutty farro combined with fresh cucumber, tomatoes, olives, and feta in a bright lemon-herb dressing.
# Ingredient List:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 cup cucumber, diced
05 - 1 cup cherry tomatoes, halved
06 - 1/4 cup red onion, finely diced
07 - 1/4 cup Kalamata olives, pitted and sliced
→ Cheese
08 - 3/4 cup feta cheese, crumbled
→ Herbs
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon dried oregano
14 - 1 garlic clove, minced
15 - 1/2 teaspoon Dijon mustard
16 - Salt and black pepper to taste
# How-To Steps:
01 - Combine farro, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 25 to 30 minutes until farro is tender yet chewy. Drain any excess water and allow to cool slightly.
02 - While farro cooks, place diced cucumber, halved cherry tomatoes, finely diced red onion, sliced Kalamata olives, chopped parsley, and chopped mint into a large mixing bowl.
03 - Whisk together extra virgin olive oil, lemon juice, dried oregano, minced garlic, Dijon mustard, salt, and black pepper in a small bowl until well combined.
04 - Add the cooled farro to the bowl with vegetables and herbs. Pour the dressing over the mixture and toss gently to combine.
05 - Fold crumbled feta cheese into the salad. Taste and adjust seasoning as necessary.
06 - Serve the salad chilled or at room temperature, optionally garnished with extra herbs or feta.
# Expert Suggestions:
01 -
- It tastes just as good the next day, so meal prep becomes actually enjoyable instead of a chore.
- The texture stays interesting because farro doesn't turn mushy like some grains do.
- You can prep everything while the grain cooks, so you're genuinely done in under an hour.
02 -
- Don't skip rinsing the farro—it removes a starchy powder that otherwise makes the whole salad taste grainy and unfinished.
- If you add the feta while the farro is still hot, it will soften and blur into the salad instead of staying in distinct, creamy bites.
03 -
- Make the dressing in a glass jar and shake it vigorously—this emulsifies it better than whisking and means you can store any leftovers and shake it again before the next batch.
- If your feta is especially salty, rinse it briefly under cool water and pat it dry to avoid an overly briny salad that drowns out the other flavors.