Mediterranean Farro Salad

The first time I made this salad, I had just returned from a trip to Greece and was desperate to recreate those bright, sunny flavors in my tiny city kitchen. I couldn't find the exact herbs I'd tasted in Athens, so I used what I had from my windowsill garden, and honestly, it turned out even better. Something about the mint hitting the cool cucumber while the farro still held that slight warmth from cooking pure magic.

Last summer, I brought this to a potluck and watched three different people ask for the recipe within ten minutes of arriving. My friend Sarah, who claims to hate grain salads, went back for seconds and then thirds. There's something about how the feta gets creamy when it mixes with the dressing that makes people absolutely lose their minds over it.

Ingredients

• 1 cup uncooked farro: This ancient grain has this incredible nutty flavor that stands up perfectly to bold Mediterranean ingredients, and its chewy texture makes every bite satisfying
• 2 cups water: The exact ratio might vary slightly depending on your farro, so keep an eye on it as it cooks
• 1/2 teaspoon salt: Salting the cooking water is non negotiable, it's the only way to get the farro itself to taste good
• 1 large cucumber, diced: English or Persian cucumbers work best here since they have fewer seeds and thinner skin
• 1 cup cherry tomatoes, halved: When they're in season, use the sweetest ones you can find, they literally burst in your mouth
• 1/2 small red onion, finely diced: If you're sensitive to raw onion, soak the diced pieces in ice water for 10 minutes first
• 1/2 cup Kalamata olives, pitted and sliced: These bring that essential briny punch that makes the salad feel authentic
• 1/4 cup fresh parsley, chopped: Flat leaf parsley has a cleaner, brighter flavor than curly, and it holds up better in the dressing
• 2 tablespoons fresh mint, chopped: This is the secret ingredient that makes the whole salad taste fresh and unexpected
• 3/4 cup feta cheese, crumbled: Good quality feta makes a difference here, look for blocks in brine rather than pre crumbled
• 1/4 cup extra virgin olive oil: Since this is a simple dressing, use your best olive oil, you'll really taste it
• 2 tablespoons freshly squeezed lemon juice: Bottled juice won't give you that bright acid punch this salad needs
• 1 teaspoon Dijon mustard: This helps the dressing emulsify and adds just the right amount of subtle sharpness
• 1 garlic clove, minced: Let it sit in the lemon juice for a few minutes to mellow out the raw bite
• 1/2 teaspoon dried oregano: Rub it between your fingers before adding to release its oils
• 1/4 teaspoon black pepper: Freshly cracked makes a noticeable difference
• Salt, to taste: Remember the feta and olives are already salty, so taste before adding much

Instructions

Cook the farro:

Rinse the farro under cold water until it runs clear, then combine it with the water and salt in a medium saucepan. Bring it to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, until the grains are tender but still have some chew. Drain any excess water and spread the farro on a baking sheet to cool slightly, which stops the cooking and prevents it from getting mushy.

Prep all your vegetables:

While the farro cooks, dice your cucumber, halve the cherry tomatoes, finely dice the red onion, slice the olives, and chop both the parsley and mint. Having everything ready before the farro cools completely makes the assembly so much easier.

Make the dressing:

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, oregano, and black pepper until the mixture thickens slightly and emulsifies. Let it sit for at least five minutes so the garlic mellows in the acid.

Combine everything:

In a large bowl, add the slightly cooled farro and all the prepared vegetables, olives, and herbs. Pour the dressing over the top and toss gently but thoroughly, making sure every grain gets coated.

Add the feta:

Fold in the crumbled feta last, being careful not to break it up too much, you want those creamy chunks intact. Taste and adjust seasoning if needed, keeping in mind the feta and olives are already salty.

Serve it up:

This salad is perfect chilled or at room temperature, and it actually gets better after an hour or so in the refrigerator. Garnish with extra parsley and crumbled feta if you're feeling fancy.

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This salad has become my go to for summer dinner parties because it's forgiving, beautiful, and somehow impresses everyone without requiring any actual cooking skill. Last month I served it alongside grilled fish, and my brother-in-law who usually won't touch anything with the word salad in it went back for thirds.

Make It Your Own

Farro is fantastic, but this salad template works with almost any grain you have in your pantry. I've made versions with barley, wheat berries, and even quinoa, and each one brings something different to the table. The key is keeping the texture chewy and substantial, not soft or mushy.

Serving Suggestions

This salad is substantial enough to stand alone as a light main, especially for lunch when you want something filling but not heavy. It also pairs beautifully with grilled proteins, especially chicken, fish, or lamb. I've even served it as part of a mezze spread with hummus and pita.

Storage And Timing

The beauty of this salad is that it actually improves with time, as the flavors have a chance to meld and penetrate the farro. It will keep well in the refrigerator for up to four days, though the texture is best within the first two. If meal prepping, store the feta separately and add it just before eating.

• Bring the salad to room temperature for about 20 minutes before serving, the flavors really pop
• If the grains seem dry after refrigeration, splash in a little more olive oil and lemon juice
• This recipe easily doubles for larger crowds, just use a really big bowl

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This is the kind of recipe that reminds me why I fell in love with cooking in the first place, simple ingredients coming together to create something greater than the sum of its parts. Hope it brings a little sunshine to your table too.

Recipe FAQs

→ How do I cook farro perfectly?

Rinse farro first, then simmer in salted water for 20-25 minutes until tender but chewy. Drain any excess water.

→ Can I substitute farro with other grains?

Yes, barley or quinoa make excellent alternatives for different textures or gluten-free options.

→ What is the best way to prepare the dressing?

Whisk olive oil, lemon juice, Dijon mustard, garlic, oregano, black pepper, and salt until emulsified for a balanced, zesty dressing.

→ How can I add more protein to this dish?

Include roasted chickpeas or serve alongside grilled chicken or fish to boost protein content.

→ What wines pair well with this salad?

Crisp white wines like Sauvignon Blanc or Assyrtiko complement the fresh and tangy flavors beautifully.