Mediterranean Farro Salad

Tweet

Mediterranean Farro Salad is a newer addition to the side dish rotation in our house. Lately, we’ve been introducing more whole grains into our routine and trying new recipes for cold salads. This one has great texture, bold flavors, and beautiful colors. It combines the chewy farro with fresh vegetables and tang from the olives and feta. The Greek Vinaigrette tops it off with just enough bright acidity to pull everything together.

Farro is a longer cooking grain so I like to cook it ahead of time and give it plenty of time to cool down. Kalamata olives can be a bit polarizing, not everyone in our home likes them. If that’s the case in your home, they can be replaced by marinated artichokes or mushrooms. I like anything brined or pickled, so all of those options are a win for me.

This Mediterranean Farro Salad is great as leftovers as well. I like to make enough to have some on hand for a weekend lunch with sandwiches. I leave out the cheese when mixing and sprinkle it at the table so leftovers hold better and the cheese doesn’t bleed into the rest of the salad.

Mediterranean Farro Salad

Vickie Young

Mediterranean Farro Salad has great texture, bold flavors, and beautiful colors. It combines the chewy farro with fresh vegetables and tang from the olives and feta. The Greek Vinaigrette tops it off with just enough bright acidity to pull everything together.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Side Dish

Cuisine Mediterranean

Servings 8

Ingredients

  

Salad

• 1 cup uncooked farro, rinsed and drained
• 3 cups chicken or vegetable stock
• 1 cucumber, seeded and diced
• ⅔ cup red bell pepper, seeded and diced
• ½ cup kalamata olives, pitted and halved
• ½ cup cherry tomatoes, halved
• ½ red onion, diced
• ¼ cup fresh parsley, roughly chopped
• ½ cup feta cheese, crumbled

Greek Vinaigrette

• 3 tbsp olive oil
• 1 tbsp freshly-squeezed lemon juice
• 1 tbsp red wine vinegar
• ¼ tsp dried oregano
• ¼ tsp garlic powder
• salt and pepper to taste

Instructions

 

• Stir together stock and farro in a medium saucepan, cook according to package instructions until just tender, about 30-45 minutes. Remove from heat and drain off any extra stock. Let farro cool for at least 10 minutes.
• While farro is cooking, whisk together vinaigrette ingredients until combined. Set aside.
• Transfer farro to a large mixing bowl, add in remaining salad ingredients and vinaigrette. Toss to combine. Top with feta for service.
• Serve immediately or cover and refrigerate for up to 2 days.

Keyword dinner, Easy, recipe, Side Dish, Vegetables