Farro Salad Mediterranean (Print Version)

A colorful medley of farro, fresh tomatoes, cucumbers, olives, and feta tossed in a lemon-oregano dressing.

# What You'll Need:

→ 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

# Steps to Follow:

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 any excess water and allow to cool.
02 - In a large bowl, combine cooled farro, cherry tomatoes, diced cucumber, finely chopped red onion, chopped parsley, chopped mint (if using), pitted and sliced Kalamata olives, and crumbled feta cheese.
03 - In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, dried oregano, minced garlic, 1/2 teaspoon salt, and black pepper until emulsified.
04 - Pour the dressing over the salad mixture and gently toss to ensure even coating of all ingredients.
05 - Adjust seasoning to taste. Refrigerate for at least 15 minutes before serving to meld flavors.

# Additional Tips::

01 -
  • It actually tastes better the next day when all the flavors have gotten cozy together.
  • You can throw it together in under an hour and still feel like you've made something special.
  • Works as a standalone lunch or plays nice alongside grilled fish at a dinner party.
02 -
  • Overcooking farro by even five minutes turns it mushy and defeats the whole purpose of using it instead of regular rice.
  • The salad will soak up dressing as it sits, so you might need to add another splash of olive oil and lemon juice the next day.
03 -
  • Make the dressing in the empty large bowl first, then add ingredients so they get coated evenly from the start.
  • If you're taking this to a picnic or potluck, pack the dressing separately and toss everything together right before serving so the salad stays fresh and crisp.
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