Description
This Mediterranean Farro Salad is a vibrant, wholesome grain salad packed with chewy farro, crisp vegetables, fresh herbs, briny olives, and creamy feta, all tossed in a bright lemon dressing. Perfect as a light main dish or flavorful side, this Mediterranean Farro Salad is ideal for meal prep, summer gatherings, or healthy weeknight dinners.
Ingredients
For the Salad:
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1 cup farro, uncooked
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3 cups water or vegetable broth
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1 cup cherry tomatoes, halved
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1 cucumber, diced
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1/4 red onion, finely chopped
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1/2 cup kalamata olives, sliced
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1/2 cup crumbled feta cheese
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1/4 cup fresh parsley, chopped
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2 tablespoons fresh mint, chopped
For the Dressing:
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3 tablespoons extra virgin olive oil
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2 tablespoons fresh lemon juice
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1 teaspoon lemon zest
- 1 garlic clove, minced
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Salt, to taste
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Black pepper, to taste
Instructions
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Cook the Farro:
Rinse the farro under cold water. In a medium saucepan, combine farro and water (or vegetable broth). Bring to a boil, reduce heat to a simmer, cover, and cook for 25–30 minutes until tender but still chewy. Drain excess liquid and let cool completely. -
Prepare the Vegetables:
Halve the cherry tomatoes, dice the cucumber, finely chop the red onion, slice the olives, and chop the parsley and mint. -
Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper until well combined. -
Assemble the Salad:
In a large bowl, combine cooled farro, tomatoes, cucumber, red onion, olives, feta, parsley, and mint. - Toss & Chill:
Pour the dressing over the salad and toss gently until evenly coated. Adjust seasoning if needed. Chill for at least 30 minutes before serving to allow flavors to meld
Notes
For added protein, mix in grilled chicken, shrimp, salmon, or chickpeas.To make it vegan, omit feta or use a plant-based alternative.Pearled farro cooks faster; whole farro requires longer cooking time.Soak chopped red onion in cold water for 5–10 minutes to reduce sharpness.Store dressing separately if preparing several days ahead
