Mediterranean Farro Salad

Last summer my neighbor brought over a container of this salad after she'd made too much for a dinner party. I ate the entire thing standing at my kitchen counter, completely forgetting about the takeout I'd already ordered. That's how I knew this recipe was special.

I made this for my sister's baby shower last month, and three people asked for the recipe before they even finished their first serving. Watching everyone go back for seconds while juggling paper plates and tiny conversation groups was exactly the kind of food moment I live for.

Ingredients

• 1 cup uncooked farro: Gives this salad its satisfying heft and nutty foundation that holds up beautifully to bold Mediterranean flavors
• 2 cups water: Just enough to cook the grains to tender without making them mushy or waterlogged
• 1/2 teaspoon salt: Seasons the farro from within as it cooks, building layers of flavor
• 1 large cucumber, diced: Brings refreshing crunch and cool contrast to the hearty grains
• 1 cup cherry tomatoes, halved: Burst with juicy sweetness when you bite into them
• 1/2 small red onion, finely diced: Adds sharp bite that cuts through the rich olive oil
• 1/2 cup Kalamata olives, pitted and sliced: Their brininess ties everything together with that authentic Greek essence
• 1/4 cup fresh parsley, chopped: Brightens each bite with fresh herbal notes
• 2 tablespoons fresh mint, chopped: The secret ingredient that makes this taste like something you'd eat at a seaside taverna
• 3/4 cup feta cheese, crumbled: Creamy and salty, creating those perfect little pockets of richness throughout
• 1/4 cup extra-virgin olive oil: The foundation that carries all the flavors and coats every grain
• 2 tablespoons freshly squeezed lemon juice: Essential brightness that wakes up the whole bowl
• 1 teaspoon Dijon mustard: Helps the dressing cling to every ingredient
• 1 garlic clove, minced: Just enough warmth without overpowering the fresh vegetables
• 1/2 teaspoon dried oregano: Classic Mediterranean herb that grounds the dressing
• 1/4 teaspoon black pepper: Adds subtle warmth and depth
• Salt, to taste: Final adjustment to make all flavors pop

Instructions

Cook the farro:

Rinse the farro under cold water until the water runs clear, then combine it with water and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until tender but still pleasantly chewy.

Combine the salad base:

In a large bowl, toss together the cooked farro, cucumber, cherry tomatoes, red onion, olives, parsley, and mint until evenly distributed.

Whisk together the dressing:

In a small bowl, whisk olive oil, lemon juice, Dijon mustard, garlic, oregano, black pepper, and a pinch of salt until thickened and emulsified.

Dress the salad:

Pour the dressing over the salad and toss gently to coat every grain and vegetable without crushing the tomatoes.

Add the feta:

Fold in the crumbled feta cheese, leaving some larger pieces for those lucky bites, then taste and adjust seasoning.

Serve:

This salad tastes wonderful chilled or at room temperature, garnished with extra parsley and feta if you want to impress guests.

Save

My roommate started requesting this every Sunday for meal prep because she discovered it tastes even better on day two. Now it has become our weekly ritual, something we both look forward to while packing our lunches.

Make It Your Own

Swap farro for barley or quinoa to accommodate dietary needs while keeping that satisfying grain texture. I have added roasted chickpeas for extra protein and bell peppers for crunch when the garden overflows.

Perfect Pairings

This salad shines alongside grilled chicken or fish for a complete summer meal. I love serving it with a crisp Sauvignon Blanc or Assyrtiko on warm evenings when the windows stay open.

Make Ahead Magic

This is my go-to for potlucks because it travels beautifully and actually tastes better after flavors meld together.

• Store undressed components separately for up to three days
• Keep the dressing in a small jar and shake before pouring
• Add the feta just before serving to keep it from becoming too soft

Save

This salad has become my answer to everything from last-minute guests to weekday lunches. Hope it finds a regular spot in your kitchen rotation too.

Common Recipe Questions

→ How is farro cooked for this dish?

Rinse farro, then simmer in water with salt for 20–25 minutes until tender but chewy. Drain and cool slightly before mixing.

→ Can I substitute the farro with other grains?

Yes, barley or quinoa can be used as alternatives to accommodate dietary preferences or gluten-free needs.

→ What dressing flavors complement the salad?

The lemon juice, extra-virgin olive oil, Dijon mustard, garlic, and dried oregano create a zesty, bright dressing that enhances all ingredients.

→ Is this dish suitable for vegetarians?

Yes, it features plant-based ingredients with feta cheese, making it vegetarian-friendly.

→ How should the salad be served?

It can be served chilled or at room temperature, making it flexible for various occasions and meal settings.

→ What additions can elevate the texture?

Diced bell peppers or roasted chickpeas add crunch and protein for extra texture and heartiness.