Farro Salad Mediterranean (Print)

Mediterranean-style farro combined with fresh tomatoes, cucumber, olives, and feta in a lemon-oregano dressing.

# 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 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 to 25 minutes until tender but still chewy. Drain excess water and allow to cool.
02 - In a large bowl, mix the cooled farro, halved cherry tomatoes, diced cucumber, finely chopped red onion, parsley, mint if using, sliced olives, and crumbled feta cheese.
03 - In a small bowl, whisk together olive oil, fresh lemon juice, oregano, minced garlic, salt, and black pepper until fully incorporated.
04 - Pour the dressing over the salad ingredients and toss gently to ensure even coating.
05 - Taste and adjust seasoning as desired. Refrigerate for at least 15 minutes to meld flavors before serving.

# Expert Tips:

01 -
  • It's sturdy enough to pack for lunch but elegant enough to bring to dinner.
  • The longer it sits, the better it tastes, which means less stress when entertaining.
  • You can prep it ahead and actually enjoy your guests instead of being stuck in the kitchen.
02 -
  • Don't drain the farro while it's still hot unless you actually enjoy a gummy salad; cooling it first gives you that perfect chewy texture that makes people ask for the recipe.
  • The dressing will seem light until you let it sit, at which point the flavors suddenly shift and the salad transforms into something greater than the sum of its parts.
03 -
  • Toast your dried oregano in a dry pan for 30 seconds before whisking it into the dressing if you want the flavor to bloom and deepen.
  • Make the dressing separately and pour it warm over the cooled farro so it absorbs better, then fold in the cold vegetables afterward to keep everything crisp.
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