Farro Mediterranean Salad (Printer View)

Nutty farro combined with fresh tomatoes, cucumbers, olives, and feta in a zesty lemon-oregano dressing.

# What you'll need:

→ Grains

01 - 1 cup uncooked farro
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 crumbled feta cheese

→ 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

# Method:

01 - Rinse farro under cold water. In a medium saucepan, combine farro, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes until tender yet chewy. Drain excess water and allow to cool.
02 - In a large bowl, mix cooled farro, cherry tomatoes, cucumber, red onion, parsley, fresh mint if using, olives, and crumbled feta cheese.
03 - Whisk together olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper in a small bowl until fully incorporated.
04 - Pour dressing over the salad mixture and toss gently to evenly coat all components.
05 - Adjust seasoning to taste and refrigerate for at least 15 minutes before serving to enhance flavors.

# Expert Advice:

01 -
  • It gets better as it sits, so you can make it ahead without losing anything.
  • The farro stays chewy and satisfying in a way quinoa never does for me.
  • You can eat it cold, room temperature, or barely warm and it works every time.
  • It feels fancy enough for guests but easy enough that I make it when I'm tired.
02 -
  • Don't skip cooling the farro or the heat will wilt the parsley and turn the feta into a greasy puddle.
  • If your farro tastes bland, you didn't salt the cooking water enough, fix it by adding more salt to the dressing.
  • Let the salad sit before serving or the dressing will pool at the bottom and the top bites will taste dry.
03 -
  • Toast the farro in a dry pan before cooking it and the nutty flavor will double.
  • If your lemons aren't juicy, microwave them for 10 seconds and roll them hard on the counter before cutting.
  • Always taste the salad after it's been in the fridge, cold mutes flavor so you might need another pinch of salt or squeeze of lemon.
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