Save I started making this salad on Sundays when I needed something bright to get through the week. The first batch sat in a glass container in my fridge, and I'd eat it straight from the bowl standing by the window. There's something about the way farro holds up without getting soggy that makes it better on day two. The lemon sharpens, the feta softens into the grains, and the whole thing tastes like you planned it that way. Now I double the recipe every time.
I brought this to a potluck once and someone asked if I'd ordered it from a deli. That made me laugh because I'd thrown it together that morning half asleep. The trick was using good olive oil and not skimping on the lemon. People went back for seconds, and I realized it's one of those recipes that makes you look like you tried harder than you did. I've been making it for gatherings ever since.
Ingredients
- Farro: This is the backbone of the salad, nutty and sturdy enough to handle a heavy hand with the dressing. I rinse it first because it cooks more evenly that way.
- Cherry tomatoes: Halve them so they release a little juice into the bowl and sweeten everything around them.
- Cucumber: I dice mine small so every bite has a bit of crunch without overpowering the softer ingredients.
- Red onion: Chop it fine or it'll take over, a little sharpness is good but too much and you'll taste nothing else.
- Fresh parsley: This adds a grassy brightness that balances the brine from the olives.
- Fresh mint: Optional but worth it if you have it, it makes the whole thing feel cooler and more alive.
- Kalamata olives: Slice them thin so the salty punch spreads through the salad instead of hitting in big bursts.
- Feta cheese: Crumble it yourself from a block, the pre-crumbled stuff doesn't melt into the grains the same way.
- Extra-virgin olive oil: Use something you'd dip bread in, it matters here more than in most recipes.
- Fresh lemon juice: Squeeze it yourself, the bottled kind tastes flat and won't give you the same zing.
- Dried oregano: A little goes a long way, it brings that Mediterranean warmth without needing to be fresh.
- Garlic: Mince it fine so it disappears into the dressing and doesn't bite too hard.
Instructions
- Cook the farro:
- Rinse it under cold water until the water runs clear, then simmer it in salted water for 20 to 25 minutes until it's tender but still has a chew. Drain it well and spread it out on a plate to cool faster, nobody wants warm grains wilting their cucumbers.
- Prep the vegetables:
- Halve the tomatoes, dice the cucumber, chop the onion fine, and tear through the parsley and mint with a sharp knife. Get everything into a big bowl so you have room to toss without losing half of it over the side.
- Make the dressing:
- Whisk the olive oil, lemon juice, oregano, garlic, salt, and pepper in a small bowl until it thickens slightly and the garlic bits are suspended. Taste it on a piece of cucumber, it should be bright and a little punchy.
- Toss it all together:
- Add the cooled farro, olives, and feta to the bowl with the vegetables, pour the dressing over, and toss gently with your hands or a big spoon. You want everything coated but not bruised.
- Let it rest:
- Cover the bowl and let it sit in the fridge for at least 15 minutes so the flavors marry and the farro soaks up some of the dressing. If you can wait an hour, even better.
Save One summer I ate this salad four days in a row for lunch and didn't get sick of it. I'd sit on the back steps with the bowl in my lap and listen to the cicadas. It became less about eating and more about the ritual of it, the cold fork, the bright taste, the way it made me feel like I had my life together even when I didn't. Some recipes do that.
How to Store and Serve
This keeps in the fridge for up to three days in an airtight container, though the cucumbers will soften a bit. I actually don't mind that. Bring it to room temperature before serving or eat it cold straight from the container, both ways work. If you're making it ahead for a party, hold the feta and add it right before you serve so it stays creamy and doesn't break down.
Variations I've Tried
I've added diced bell peppers when I had them, artichoke hearts from a jar when I wanted something richer, and once I stirred in chickpeas to make it more filling. For a vegan version I've skipped the feta or used a cashew-based crumble, and it still tastes like summer. You can also swap the farro for pearled barley or freekeh if that's what you have, the texture changes but the spirit stays the same.
What to Serve It With
I've served this next to grilled chicken thighs, under a piece of seared salmon, or just on its own with good bread and butter. It works at picnics because it doesn't need to stay cold, and it's one of the few salads that actually tastes better after sitting in a cooler for an hour. If you're drinking, a cold Sauvignon Blanc or a pale rosé makes it feel like a real meal.
- Add a fried egg on top for breakfast.
- Toss in some grilled shrimp if you want protein without heaviness.
- Serve it in a pita with hummus for an easy lunch that travels well.
Save This is the kind of recipe I come back to when I need something reliable that doesn't ask much of me. It's never let me down.
Recipe Guide
- → How long does it take to cook the farro?
Farro typically takes 20 to 25 minutes to become tender yet chewy when simmered in salted water.
- → Can I substitute the feta cheese?
Yes, for a dairy-free option, you can replace feta with vegan cheese or omit it entirely without losing the overall flavor.
- → What dressing ingredients are used?
The dressing combines extra-virgin olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper to enhance the ingredients.
- → Is this dish suitable for vegetarians?
Yes, this dish is vegetarian-friendly and showcases fresh produce and grains with cheese.
- → How can I add more variety to the salad?
Consider adding diced bell peppers, artichoke hearts, or fresh herbs like mint and parsley for extra flavor and texture.
- → What dishes pair well with this salad?
This salad complements grilled chicken or fish and pairs nicely with a crisp Sauvignon Blanc or chilled rosé.