Once you’ve tried this unique farro salad recipe, you’ll want to make it again and again!
Juicy tomatoes, crisp cucumbers, onions, and feta cheese are all tossed in a simple dressing with protein-rich farro.
A Hearty Grain Salad
This farro salad is a delicious recipe made with a hearty grain, fresh veggies, and tangy feta cheese.
- Farro is an ancient grain that is packed with protein, nutrients, and fiber.
- It’s satisfying and filling: Farro adds a hearty texture that satisfies your hunger.
- Great for meal prep! Make a big batch ahead of time and enjoy it all week long.
- This salad is so versatile! Enjoy it as a meal or pair it with protein.
Ingredients in Farro Salad
Farro – This recipe uses pearled farro which is a bit faster to cook. Find uncooked farro in one-pound bags, or you can buy farro online here. It has a nutty flavor and a little bit of a chewy texture. If you can’t find farro, use barley, quinoa, or brown rice.
Vegetables – Greek salad inspired veggies like tomatoes, cucumbers, red onions, and spinach hold up well against the hearty farro. Kale and arugula are great additions, too!
Farro Salad Dressing – Double up this recipe to use as a marinade for veggies or chicken, if desired. Short on time? Use a store-bought bottle of French vinaigrette.
Toppings – Top this farro salad recipe with a sprinkle of feta and fresh herbs like parsley.
Variations – Add chopped olives, small cubes of roasted butternut squash, or asparagus. Top with chopped nuts like almonds, walnuts, or pecans for some crunch!
How to Make Farro Salad
- Cook farro per the recipe below. Wash and chop the vegetables while farro is cooking.
- Place dressing ingredients in a jar with a tight-fitting lid and shake to blend.
- Toss cooked farro and vegetables in dressing in a large bowl and chill for at least 1 hour. Garnish with feta cheese and serve cold.
How to Store Leftovers
Keep leftover farro salad in a covered container in the refrigerator for up to 4 days. Or make farro salad up to a day ahead and the flavors will continue to blend!
More Hearty Grain Salads
Did you enjoy this Mediterranean Farro Salad? Be sure to leave a rating and a comment below!
Mediterranean Farro Salad
Equipment
Ingredients
- ¾ cup farro uncooked
- 2 cups grape tomatoes halved
- 2 cups English cucumber diced
- 1 cup chopped fresh spinach
- ⅓ cup oil packed sundried tomatoes drained
- ⅓ cup crumbled feta cheese
- ¼ cup thinly sliced red onion thinly sliced
- 2 tablespoon chopped fresh parsley
Dressing
- ¼ cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 clove garlic minced
- salt and black pepper to taste
Instructions
- Place farro in a large pot of salted water. Bring to a boil, reduce heat to a simmer and cook until farro is tender, about 14-16 minutes. Drain well and rinse with cold water.
- While farro is cooking, prepare vegetables. Place all dressing ingredients in jar and shake well.
- Combine cooled farro, dressing, and vegetables in a bowl. Toss well and refrigerate for 1 hour.
- Garnish with feta cheese and serve chilled.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Lunch, Salad, Side Dish
Cuisine American, Mediterranean© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Tasty and adaptable to whatever you have on hand. Used this as a base for a Mediterranean-inspired bowl with falafel, tzatziki, and greens.
Sounds delicious, Charlotte! Thanks for taking the time to review the recipe!
Suggestions for substitution of the cucumbers. Brussels sprouts?
Brussel sprouts would be delicious, or you could try celery, green beans, or zucchini! Enjoy.
A 5* Salad, as far as we’re concerned! We LOVE Farro most of all, but everything else in this (particular) Salad is also what we usually incorporate into our other Salads every day. There’s no dinner served at our table, which doesn’t include a side salad in some form. Delicious – thanks Holly.
So glad you enjoyed it Angelina!