Save A vibrant, Mediterranean-inspired salad featuring nutty farro, tangy feta, fresh herbs, and a zesty lemon dressing—perfect as a light lunch or a flavorful side dish.
I first tried farro salad during a trip to Greece. The combination of chewy grains, lemon, and feta instantly became a staple in my kitchen and brings the Mediterranean to my table every time.
Ingredients
- Farro: 1 cup (180 g), rinsed
- Water: 3 cups (720 ml)
- Kosher salt: 1/2 tsp
- Cherry tomatoes: 1 cup (150 g), halved
- Cucumber: 1 cup (90 g), diced
- Red onion: 1/4 cup (30 g), finely diced
- Fresh parsley: 1/2 cup (15 g), chopped
- Fresh mint: 1/4 cup (10 g), chopped
- Feta cheese: 1/2 cup (75 g), crumbled
- Extra virgin olive oil: 3 tbsp
- Fresh lemon juice: 2 tbsp (about 1 lemon)
- Lemon zest: 1 tsp
- Garlic: 1 small clove, minced
- Freshly ground black pepper: 1/4 tsp
- Salt: to taste
Instructions
- Cook the Farro:
- Rinse farro under cold water. In a medium saucepan, combine farro, water, and salt. Bring to a boil, reduce heat, and simmer uncovered for 20 minutes or until tender. Drain and allow to cool slightly.
- Prepare Vegetables and Herbs:
- In a large bowl, combine cooked farro, cherry tomatoes, cucumber, red onion, parsley, and mint.
- Make the Dressing:
- Whisk olive oil, lemon juice, lemon zest, garlic, black pepper, and a pinch of salt in a small bowl or jar.
- Combine Salad and Dressing:
- Pour dressing over salad and toss gently to mix.
- Add Feta:
- Add crumbled feta and toss lightly.
- Season and Serve:
- Taste and adjust salt or lemon juice as needed. Serve room temperature or chilled.
Save My family loves gathering around the table with this salad at picnics. It disappears quickly and always gets compliments for its colorful look and zesty flavor.
Required Tools
Medium saucepan, colander, large mixing bowl, small bowl or jar for dressing, knife, and cutting board.
Allergen Information
Contains milk (from feta) and gluten (from farro). Use gluten-free grains as needed and always read ingredient labels.
Nutritional Information
Per serving: 290 calories, 13 g total fat, 35 g carbohydrates, 8 g protein.
Save Farro salad is best enjoyed fresh but makes tasty leftovers. Try it with grilled chicken or wrap it in a pita for a portable lunch.
Recipe Questions & Answers
- → How is farro prepared for this dish?
Farro is rinsed, then simmered in salted water for 20–25 minutes until tender yet chewy, then drained and cooled before mixing with other ingredients.
- → What herbs complement the flavors in this salad?
Fresh parsley and mint are used to add bright, aromatic notes that balance the acidity of the lemon and richness of the feta.
- → Can the salad be made ahead of time?
Yes, it can be prepared in advance and refrigerated up to two days, allowing the flavors to meld beautifully.
- → What are suitable grain alternatives to farro?
Quinoa or bulgur can be substituted for farro, making the dish gluten-free while maintaining a similar texture.
- → How is the lemon dressing made?
A simple dressing of extra virgin olive oil, fresh lemon juice and zest, minced garlic, black pepper, and salt is whisked together to brighten the salad.
- → What optional ingredients can enhance this dish?
Add Kalamata olives or toasted pine nuts for extra flavor and a contrasting texture.