Mediterranean Farro Salad

The first time I made this farro salad, I was hosting a last-minute summer dinner and had absolutely no energy to cook anything complicated. I threw together what I had in the fridge, and my friends kept asking for the recipe all night. Sometimes the best dishes come from that perfect storm of hungry people and minimal energy.

Last August, I made a triple batch for a beach picnic and watched it disappear in twenty minutes flat. Something about the combination of cool cucumbers, salty feta, and bright herbs just hits different when you are eating outside. Now it is my go-to whenever someone says bring a dish to share.

Ingredients

• 1 cup farro: Look for semi-pearled farro which cooks faster but still keeps that satisfying chewy texture that makes salads feel substantial
• 3 cups water: Use filtered water if you can since the grain absorbs every flavor it touches
• 1/2 teaspoon salt: This seasons the grain from the inside out as it cooks
• 1 cup cherry tomatoes: The sweet pop of cherry tomatoes balances the briny olives perfectly
• 1 cup cucumber: English cucumbers work best since they have fewer seeds and thinner skin
• 1/4 cup red onion: Soak the chopped onion in cold water for ten minutes to tame the bite
• 1/4 cup fresh parsley: Flat-leaf parsley brings a fresh, peppery brightness without overpowering
• 2 tablespoons fresh mint: Even if you think you do not like mint, try it here because it makes the whole salad taste alive
• 1/3 cup Kalamata olives: These bring that essential Mediterranean punch of salt and brine
• 1/2 cup feta cheese: Room temperature feta crumbles more beautifully and distributes evenly
• 3 tablespoons olive oil: Extra virgin is non-negotiable here since the dressing is simple
• 2 tablespoons fresh lemon juice: Roll the lemon on your counter before cutting to maximize the juice
• 1 teaspoon dried oregano: Rub the oregano between your fingers to wake up the oils before adding
• 1 garlic clove: Mince it fine so no one gets an overwhelming raw garlic bite
• 1/2 teaspoon salt and 1/4 teaspoon black pepper: Taste the dressing before tossing since the olives and feta add salt too

Instructions

Cook the farro until tender:

Rinse the farro under cold water until it runs clear, then combine it with water and salt in a medium saucepan. Bring everything to a rolling boil, then turn the heat down to low, cover tightly, and let it simmer gently for about twenty to twenty-five minutes until the grains are tender but still have some chew. Drain any excess liquid and spread the cooked farro on a baking sheet or large plate to cool quickly.

Prep all your vegetables while the farro cooks:

Halve the cherry tomatoes, dice the cucumber into small pieces, and finely chop the red onion. Chop the parsley and mint leaves, keeping them separate from each other, and slice the Kalamata olives into rings. This mise en place makes the assembly feel effortless later.

Whisk together the dressing:

In a small bowl, combine the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper. Whisk vigorously until the mixture emulsifies and thickens slightly. Let it sit for at least five minutes so the garlic has time to mellow out and infuse the oil.

Combine everything in a large bowl:

Add the cooled farro to a large mixing bowl along with the tomatoes, cucumber, red onion, parsley, mint, olives, and crumbled feta. Pour the dressing over the top and use a large spoon or clean hands to toss everything gently until evenly coated.

Let the flavors marry:

Taste the salad and adjust the seasoning if needed, then cover and refrigerate for at least fifteen minutes before serving. This rest period is crucial because it lets the dressing soak into the farro and the flavors meld together beautifully.

Save

My sister-in-law requested this for every single family gathering last summer, and now I cannot show up without it. There is something about the way the farro soaks up that lemony dressing over time that makes people go back for seconds.

Make It Your Own

This salad is incredibly forgiving and welcomes substitutions like an old friend. I have added roasted red peppers when I had them languishing in the fridge, swapped in diced bell peppers for crunch, or tossed in some baby arugula for a peppery bite. The formula is really just farro plus whatever fresh vegetables speak to you plus that tangy dressing.

Serving Suggestions

While this holds up perfectly as a standalone lunch, I love serving it alongside grilled fish or chicken for a complete meal. The bright flavors complement almost anything hot off the grill, and the substantial grain makes vegetarians feel satisfied. For a dinner party, I sometimes add chickpeas to bulk it up into a main course.

Storage And Meal Prep

This salad keeps beautifully in the refrigerator for three to four days, though the feta will continue to soften over time. I actually think it tastes better on day two when the farro has fully absorbed the dressing. Just give it a gentle toss before serving and add a squeeze of fresh lemon if it needs brightening back up.

• Store in an airtight container but do not overfill or the delicate ingredients will get crushed
• If packing for lunch, pack the feta separately and sprinkle it on right before eating
• The farro base freezes well without the vegetables if you want to prep components way ahead

Save

Every time I serve this, someone asks for the recipe, which is always the best sign. Hope it becomes a staple in your kitchen like it has in mine.

Recipe Help & Answers

→ Can I make this salad ahead of time?

Yes, this salad actually tastes better after sitting for a few hours or overnight. The flavors meld together beautifully. Store it in an airtight container in the refrigerator for up to 3 days.

→ What can I use instead of farro?

You can substitute with other ancient grains like bulgur wheat, quinoa, or barley. Adjust cooking times accordingly. Quinoa will cook faster, while barley may take longer.

→ Is this salad served warm or cold?

It's typically served chilled or at room temperature. Let the cooked farro cool completely before mixing with the vegetables and dressing. It's refreshing and perfect for warm weather.

→ How do I store leftovers?

Keep in an airtight container in the refrigerator for up to 3 days. The farro will absorb some of the dressing, so you may want to add a splash of fresh lemon juice before serving leftovers.

→ Can I add protein to make it a main dish?

Absolutely! Grilled chicken, shrimp, or white beans would complement the Mediterranean flavors perfectly. You could also serve alongside grilled fish for a complete meal.