Save to Pinterest The first time I made this farro salad, it was a total accident. I had planned to make a grain bowl but my friends were coming over in twenty minutes and I needed something that could sit on the table without wilting. I threw everything into one bowl, tossed it with the lemon dressing I'd whisked together, and prayed. Two hours later, my friend Sarah asked for the recipe, and honestly I had to think hard about what I'd actually done.
Last summer I brought this to a neighborhood potluck and watched it disappear while the quinoa salad sat untouched. My neighbor's kid who hates vegetables went back for thirds. Something about the salty olives and sweet tomatoes together just works, and the farro gives it this satisfying bulk that makes you feel like you've actually had a meal.
Ingredients
- 1 cup farro (uncooked): I've tried pearled and whole farro here, and both work beautifully. The whole grain version needs maybe 5 more minutes of cooking time but has this incredible nutty depth.
- 3 cups water: If you cook your farro in vegetable broth instead of water, it adds another layer of flavor that's absolutely worth it.
- 1/2 teaspoon salt: This goes into the cooking liquid, not the finished dish, so season generously.
- 1 cup cherry tomatoes, halved: The smaller sweeter tomatoes work better here than large beefsteaks, which can release too much water and make everything soggy.
- 1 cup cucumber, diced: English cucumbers are perfect since they have thinner skin and fewer seeds.
- 1/4 cup red onion, finely chopped: Soak the chopped onion in cold water for 10 minutes if you find it too sharp. It mellows the bite while keeping the crunch.
- 1/4 cup fresh parsley, chopped: Flat-leaf parsley has better flavor than curly, and it holds up better than basil would in this kind of make-ahead salad.
- 2 tablespoons fresh mint, chopped: The mint is optional but I highly recommend it, it makes everything taste brighter and more Mediterranean.
- 1/3 cup Kalamata olives, pitted and sliced: These olives are worth seeking out. Regular black olives just don't have the same briny complexity.
- 1/2 cup feta cheese, crumbled: Get the good stuff sold in blocks rather than pre-crumbled. The texture is creamier and the flavor is worth the extra effort.
- 3 tablespoons extra-virgin olive oil: Use your best olive oil here. Since the dressing is so simple, the quality really shines through.
- 2 tablespoons fresh lemon juice: Roll the lemon on the counter before cutting to get more juice out, and strain out the seeds.
- 1 teaspoon dried oregano: Rub the oregano between your fingers before adding it to wake up the oils.
- 1 garlic clove, minced: Mince it fine so you don't bite into big chunks of raw garlic.
- 1/2 teaspoon salt: Adjust this based on how salty your olives and feta are.
- 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference.
Instructions
- Cook the farro until perfectly tender:
- Rinse the farro under cold water until it runs clear. 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 to 25 minutes until tender but still pleasantly chewy. Drain any excess liquid and spread on a baking sheet to cool faster.
- Prep all your vegetables while the farro cooks:
- Halve the cherry tomatoes, dice the cucumber into small cubes, and finely chop the red onion. Chop the parsley and mint, keeping them separate until you're ready to toss everything together.
- Make the zesty dressing:
- In a small bowl, whisk together olive oil, lemon juice, oregano, minced garlic, 1/2 teaspoon salt, and black pepper until well combined and slightly thickened.
- Combine everything in a large bowl:
- Add the cooled farro, tomatoes, cucumber, red onion, parsley, mint, olives, and crumbled feta to a large bowl. Pour the dressing over and toss gently to coat without breaking up the feta too much.
- Let the flavors meld before serving:
- Taste and adjust the seasoning if needed. Chill for at least 15 minutes, though honestly it's even better after an hour or two in the fridge.
Save to Pinterest This salad has become my go-to contribution for every summer gathering, from casual beach picnics to fancy dinner parties. There's something about the combination of textures and bright flavors that makes people think you put way more effort into it than you actually did.
Make It Your Own
I've added diced bell peppers when they're in season from the farmers market, and artichoke hearts work beautifully too. Roasted red peppers add a sweetness that balances the salty olives. Once I threw in some leftover grilled chicken and it turned into a complete meal that my family devoured.
Serving Suggestions
This farro salad shines alongside anything grilled, especially fish or lamb. I've also served it as a main course with a simple green salad and some crusty bread. For a lighter lunch, skip the bread and let the salad be the star with maybe just some hummus on the side.
Wine Pairing
A crisp Sauvignon Blanc cuts through the richness of the olive oil and feta perfectly. Chilled rosé is also lovely, especially if you're serving this outside on a warm day. For something different, try a dry Greek white wine like Assyrtiko.
- Let the salad come to room temperature before serving if you've refrigerated it
- Add the fresh herbs right before serving if you're making this a day ahead
- The feta can be omitted for a vegan version, or replaced with a plant-based alternative
Save to Pinterest Hope this becomes one of those recipes you return to again and again, modifying and making it your own. That's the beauty of a dish like this, it's more of a template than a strict set of rules.
Recipe FAQs
- → Is farro gluten-free?
Farro contains gluten as it's an ancient wheat variety. For a gluten-free alternative, try quinoa, brown rice, or sorghum as the grain base.
- → Can I make this salad ahead of time?
Absolutely. This farro salad actually tastes better after the flavors have time to meld. It keeps well in the refrigerator for 3-4 days, making it excellent for meal prep.
- → How do I know when farro is cooked properly?
Farro should be tender but still retain a pleasant chewy texture, similar to al dente pasta. It typically takes 20-25 minutes of simmering. Taste test a few grains to check for doneness before draining.
- → What can I substitute for feta cheese?
Try goat cheese, halloumi, or a dairy-free feta alternative. For added protein without cheese, consider chickpeas, diced chicken, or grilled shrimp.
- → Should I serve this warm or cold?
This salad works both ways. Serve slightly warm if making fresh, or chilled from the refrigerator. The flavors are most vibrant after at least 15 minutes of cooling time.
- → Can I use different vegetables?
Certainly. Bell peppers, artichoke hearts, arugula, spinach, or roasted eggplant would all complement the Mediterranean flavors. Use what's fresh and in season.