Pin There's something about mixing warm farro with cool vegetables that made me fall in love with this salad on a sticky summer afternoon when my farmer's market haul threatened to wilt. A friend suggested stirring everything together while the grain was still warm, so the flavors could really settle in, and I've never looked back. The combination feels both simple and somehow celebratory, the kind of dish that tastes like a long table filled with laughing people.
I made this for a potluck where someone had specifically requested something without meat, and watching people come back for thirds taught me how satisfying whole grains and good olive oil can truly be. The feta added this unexpected creaminess that felt indulgent without being heavy, and the way the lemon kept everything bright and alive through the evening made me realize this wasn't just a side dish.
Ingredients
- Farro: Use whole grain farro if you can find it, though pearl farro cooks faster and won't shatter your teeth. I like the nutty chew it develops when cooked just past tender.
- Cherry tomatoes: Halve them so they actually absorb the dressing instead of rolling away on the plate.
- Cucumber: Dice it into roughly the same size as your tomatoes for balanced bites.
- Red onion: The sharp bite mellows slightly after sitting in the dressing, but chop it fine so it doesn't overpower.
- Fresh parsley and mint: These aren't decorations; they're what make it taste like summer. Don't skip them.
- Kalamata olives: Pit them yourself if you have time, or buy the pitted ones and don't feel guilty about the shortcut.
- Feta cheese: The salty crumbles are what hold this whole thing together, turning it from a grain bowl into something memorable.
- Extra-virgin olive oil: This deserves to be good quality because there's nowhere to hide in something this simple.
- Fresh lemon juice: Never from a bottle; the difference is everything.
- Dried oregano and garlic: These create a backbone of Mediterranean flavor that makes you feel like you're eating by the Aegean.
Instructions
- Cook the farro until chewy:
- Rinse your farro under cold water to wash away any dust, then combine it with 3 cups of water and 1/2 teaspoon salt in a medium saucepan. Bring everything to a boil, then lower the heat and cover it, letting it simmer for 20 to 25 minutes until the grains are tender but still have a slight resistance when you bite them. Drain any leftover water and spread it on a plate to cool faster, which also prevents the residual heat from making everything mushy.
- Assemble your vegetables:
- Once the farro is cool enough to touch, toss it into a large bowl with your halved tomatoes, diced cucumber, chopped red onion, fresh parsley, mint, sliced olives, and crumbled feta. This is where the color comes alive, so take a moment to appreciate how good it already looks.
- Make the dressing:
- In a small bowl, whisk together your olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper until the garlic flecks are evenly distributed and everything smells bright and alive. Taste it straight from the whisk and adjust if you need more salt or acid.
- Bring it all together:
- Pour the dressing over your salad and toss everything gently but thoroughly, making sure the warm oil and lemon coat every grain and vegetable. The feta will start to break down slightly at the edges, which is exactly what you want.
- Let it rest:
- Cover the salad and chill it for at least 15 minutes, though overnight is even better, as the flavors deepen and the farro continues to absorb the dressing. Taste it again before serving and add more salt or lemon if needed.
Pin My grandmother tasted this once and told me it reminded her of meals she'd had near the coast, even though she'd never left our landlocked town. That moment, watching her close her eyes around a forkful, showed me that food doesn't need to be complicated to matter.
Making It Your Own
The beauty of this salad is how forgiving it is when you want to improvise. Bell peppers add sweetness and crunch, artichoke hearts bring earthiness, and roasted chickpeas turn it into something heartier if you're serving it as a main course. I've stirred in crumbled goat cheese instead of feta when that's what I had on hand, and I've added a handful of torn basil right before serving for a late-summer version that tastes slightly different every time.
When to Make This
This salad is most at home during warm months when vegetables taste like themselves and you're tired of cooking. It's perfect for lunch boxes because it actually tastes better the next day, and it travels well to potlucks without falling apart or leaving a greasy stain on whatever it's packed next to. I find myself making enormous batches in July and August, then serving it alongside grilled fish or chicken as the side dish that somehow everyone notices.
Serving and Storage
Serve this cold or at room temperature, depending on how warm your kitchen is and how much time has passed since you dressed it. It keeps beautifully in the refrigerator for up to three days, though the vegetables soften slightly and the feta continues to crumble into the dressing, which somehow makes it even better.
- If you're serving it the next day, give it a gentle stir and taste it again, adding a squeeze of fresh lemon if the flavors have faded.
- For the vegan version, nutritional yeast crumbles offer a salty, umami depth that mimics feta surprisingly well.
- Pair it with grilled chicken, fish, or chickpeas to make it a complete meal that actually fills you up.
Pin This salad has become my answer to nearly every summer gathering, the thing I reach for when I want to eat something that tastes like abundance without spending hours in the kitchen. It's proof that the simplest things, made with care and good ingredients, are often exactly what we needed.
Recipe FAQ
- → What is the best way to cook farro for this salad?
Rinse farro under cold water, then simmer it in salted water for 20-25 minutes until tender yet chewy. Drain any excess water before cooling.
- → Can I use different grains instead of farro?
Yes, alternatives like barley or quinoa can be used, but cooking times and textures will vary accordingly.
- → How should the dressing be prepared?
Whisk together extra-virgin olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper until well blended.
- → What variations can enhance this salad’s flavor?
Incorporate fresh mint, diced bell peppers, or artichoke hearts for added freshness and complexity.
- → Is it suitable for a vegetarian diet?
Yes, it features vegetarian-friendly ingredients. For vegan options, omit or substitute the feta with plant-based cheese.
- → How long should I chill the salad before serving?
Chill for at least 15 minutes to allow flavors to meld and intensify before serving.