Farro Salad Mediterranean (Printable View)

Nutty farro tossed with fresh tomatoes, cucumbers, Kalamata olives, and creamy feta in a bright lemon-oregano dressing.

# Needed Ingredients:

→ 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 (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

# 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 (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 the next day, so you can make it ahead without any guilt or last minute panic.
  • The farro stays pleasantly chewy even after sitting in dressing, giving you actual texture instead of mush.
  • You can eat it cold, room temperature, or slightly warm and it works every single time.
  • It feels fancy enough for company but requires nothing more complicated than boiling water and chopping vegetables.
02 -
  • Don't skip cooling the farro completely or it will wilt the cucumbers and tomatoes into sad, soggy pieces.
  • If your salad tastes flat after chilling, it probably needs more lemon juice and a pinch of salt, cold food always needs more seasoning.
  • Rinsing the chopped red onion under cold water for 30 seconds takes away the harsh bite without losing the flavor.
03 -
  • Toast the farro in a dry skillet for a few minutes before cooking it to bring out even more nutty flavor.
  • Add the feta and herbs right before serving if you're making it a day ahead, they stay fresher and brighter that way.
  • If you can't find farro, pearled barley or wheat berries work in a pinch, just adjust the cooking time.
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