Mediterranean Farro Salad (Printable)

A fresh medley of farro, cucumber, tomatoes, olives, and feta dressed in zesty lemon and herbs.

# What You’ll Need:

→ Grains

01 - 1 cup uncooked farro
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Vegetables & Herbs

04 - 1 large cucumber, diced
05 - 1 cup cherry tomatoes, halved
06 - 1/2 small red onion, finely diced
07 - 1/2 cup Kalamata olives, pitted and sliced
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped

→ Cheese

10 - 3/4 cup feta cheese, crumbled

→ Dressing

11 - 1/4 cup extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1/2 teaspoon dried oregano
16 - 1/4 teaspoon black pepper
17 - Salt, to taste

# How-to Steps:

01 - Rinse the farro under cold water. In a medium saucepan, combine farro, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 20–25 minutes, until tender but still chewy. Drain any excess water and let cool slightly.
02 - In a large bowl, combine the cooked farro, diced cucumber, cherry tomatoes, red onion, olives, parsley, and mint.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, black pepper, and a pinch of salt until emulsified.
04 - Pour the dressing over the salad ingredients and toss gently to combine.
05 - Fold in the crumbled feta cheese. Taste and adjust seasoning if necessary.
06 - Serve chilled or at room temperature. Garnish with extra parsley and feta if desired.

# Expert Advice:

01 -
  • The textures are incredible chewy farro, crisp vegetables, and creamy feta all in one bowl
  • It actually tastes better the next day, making it perfect for meal prep or picnics
  • The dressing hits every note bright, tangy, and just herbaceous enough
02 -
  • Let the farro cool before mixing it with the vegetables, or the tomatoes will get weirdly soft and the herbs will wilt
  • The dressing needs at least 10 minutes to meld with the grains, so don't serve it immediately if you can help it
  • If making ahead, add the feta just before serving to keep it from becoming too salty as it sits
03 -
  • Toasting the farro in a dry pan for 3 minutes before adding water brings out a nuttier, deeper flavor
  • If you can find Persian cucumbers, use them, they're never bitter and have incredible crunch
  • A splash of red wine vinegar in the dressing adds another layer of complexity that really makes it special

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