Save My neighbor showed up one Saturday morning with a container of this farro salad, still cold from her fridge. She'd made too much for a potluck and thought I'd like it. I ate it standing at the counter with a fork, straight from the Tupperware, and by noon I was texting her for the recipe. That chewy grain with the salty feta and bright lemon was exactly what I didn't know I needed.
I brought this to a backyard dinner once, worried it would get lost next to all the grilled meats and fancy appetizers. Instead, people kept coming back for seconds, asking what grain I used, why it tasted so fresh. One friend scraped the bowl clean with a piece of pita and declared it her new summer standard. I've made it a dozen times since, tweaking the herbs, adding whatever vegetables looked good at the market.
Ingredients
- Farro: This ancient grain has a nutty flavor and holds its shape beautifully, never turning to pudding like some grains do when dressed.
- Cherry tomatoes: Halving them releases just enough juice to mingle with the dressing without making the salad soggy.
- Cucumber: Dice it small so every bite gets a little crunch, and if it's watery, pat it dry with a towel first.
- Red onion: Chop it fine and rinse under cold water if you want to tame the sharpness without losing that oniony bite.
- Fresh parsley: The flat leaf kind adds a grassy brightness that dried herbs just can't match.
- Fresh mint: Optional but worth it, mint brings a cool sweetness that makes the whole salad feel more alive.
- Kalamata olives: Their briny, fruity flavor is miles better than canned black olives, even if you have to pit and slice them yourself.
- Feta cheese: Crumble it by hand for irregular chunks that distribute better than pre-crumbled, and get the block packed in brine if you can.
- Extra virgin olive oil: Use something you'd actually want to taste, not the dusty bottle from three years ago.
- Fresh lemon juice: Squeeze it yourself, the bottled stuff tastes flat and won't give you that bright zing.
- Dried oregano: A little goes a long way, it adds that unmistakable Mediterranean warmth.
- Garlic: Mince it fine so it disappears into the dressing instead of ambushing anyone with a raw garlic punch.
Instructions
- Cook the farro:
- Rinse the farro under cold water to wash away any dust, then simmer it with water and salt until it's tender but still has a pleasant chew, about 20 to 25 minutes. Drain off any extra water and spread it on a plate to cool faster, nobody wants warm grains wilting their vegetables.
- Prep the vegetables:
- While the farro cools, halve your cherry tomatoes, dice the cucumber into small cubes, and chop the red onion as fine as you can manage. Toss in the chopped parsley, mint if you're using it, sliced olives, and crumbled feta, then add the cooled farro to the bowl.
- Make the dressing:
- In a small bowl, whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper until it looks smooth and emulsified. Taste it on a piece of lettuce or cucumber, it should be bright and punchy.
- Toss and rest:
- Pour the dressing over the salad and toss everything gently with your hands or a big spoon, making sure every grain gets coated. Let it sit in the fridge for at least 15 minutes so the flavors can get comfortable with each other.
- Adjust and serve:
- Taste it before serving and add more salt, lemon, or olive oil if it needs it. Serve it cold or at room temperature, both work beautifully.
Save My sister once ate this for breakfast three days in a row during a heat wave, standing in front of the open fridge. She said it was the only thing that didn't feel heavy, and she loved that she could eat it with a spoon straight from the container. Now she makes a double batch every summer and I get texts asking if I want any, which is how I know the weather has finally turned warm.
Making It Your Own
This salad is forgiving and wants you to experiment. I've added diced bell peppers when I had them, tossed in marinated artichoke hearts, swapped the mint for basil, and once threw in leftover roasted chickpeas for extra protein. If you want it vegan, leave out the feta or crumble in some seasoned tofu. You can even stir in a handful of arugula right before serving for a peppery bite. The base is sturdy enough to handle whatever your fridge has to offer.
Storing and Serving
This salad keeps in the fridge for up to three days, and honestly, it gets better as it sits. The farro soaks up the dressing, the onions mellow out, and everything just tastes more like itself. Store it in an airtight container and give it a quick stir before serving. If you're bringing it to a picnic or potluck, keep it in a cooler until the last minute. It's great on its own, spooned onto a plate with grilled chicken or fish, or piled into a pita with some hummus.
Wine Pairing and Occasions
I've served this with a chilled Sauvignon Blanc that had enough acidity to match the lemon, and it was perfect. A dry rosé works too, something light and not too sweet. It's ideal for summer gatherings, lunch on the porch, or any time you want something that feels put together without actually being fussy.
- Make it the night before a picnic so you have one less thing to worry about.
- Double the recipe if you're feeding a crowd, it goes faster than you think.
- Bring it to a potluck in a clear bowl so people can see all the colors before they dig in.
Save This salad has become my reliable answer to what should I bring and what can I make that's actually healthy. It never lets me down, and I hope it does the same for you.
Recipe FAQs
- → How long should I cook farro?
Rinse the farro and cook it in boiling salted water for 20–25 minutes until tender but still chewy. Drain and cool before mixing with other ingredients.
- → Can I make this ahead of time?
Yes, this salad is excellent for meal prep. Combine all ingredients and refrigerate for at least 15 minutes or up to 2 days. The flavors deepen as it sits, making it even more delicious.
- → What are good substitutions for feta cheese?
Try crumbled goat cheese, ricotta salata, or vegan cheese for a dairy-free option. Each brings a unique flavor while maintaining the salad's character.
- → How can I customize this salad?
Add diced bell peppers, artichoke hearts, sun-dried tomatoes, or roasted vegetables. Swap mint for basil, or include chickpeas for extra protein and texture.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc or chilled rosé complements the fresh, bright flavors perfectly. The acidity in these wines balances the salty olives and creamy feta beautifully.
- → Is this salad suitable for vegans?
Simply omit the feta cheese or substitute it with vegan cheese to make this salad completely plant-based while keeping all the Mediterranean flavors intact.