Save My neighbor brought this to a backyard potluck last summer, and I kept circling back to the bowl. The farro had this satisfying chew I hadn't expected, and the lemon dressing clung to every grain without feeling heavy. She scribbled the recipe on a napkin while we sat under string lights, and I made it the very next day. It's become my go-to whenever I need something that feels both nourishing and bright.
I once packed this for a work lunch, and three coworkers asked for the recipe before I even finished eating. Something about the way the mint and oregano play off each other makes it taste more complex than the effort required. I've brought it to beach days, rooftop dinners, and quiet weeknight tables, and it always feels right.
Ingredients
- Farro: This ancient grain has a nutty flavor and stays pleasantly chewy, rinsing it first removes any dusty residue and helps it cook evenly.
- Cherry tomatoes: Halving them releases their juices into the salad, which mingle with the dressing and add natural sweetness.
- Cucumber: Dice it small so it distributes evenly, and if yours is watery, a quick pat with a towel keeps the salad from getting diluted.
- Red onion: Finely chopped raw onion adds a sharp bite that mellows slightly as it sits in the dressing.
- Fresh parsley: The flat-leaf kind has more flavor than curly, and it brightens the whole bowl with its grassy freshness.
- Fresh mint: Optional but worth it, mint brings a cool contrast that makes the salad feel more vibrant and summery.
- Kalamata olives: Their briny richness is essential, pitted and sliced so you get a little in every forkful.
- Feta cheese: Crumbled feta adds creaminess and a tangy salt that ties everything together.
- Extra-virgin olive oil: Use a good one here, it's the backbone of the dressing and you'll taste the difference.
- Fresh lemon juice: Freshly squeezed is key, bottled juice lacks the bright acidity that makes this dressing sing.
- Dried oregano: A little goes a long way, it gives that classic Mediterranean warmth without overpowering.
- Garlic: Minced fine so it blends into the dressing, raw garlic adds a punchy depth.
Instructions
- Cook the farro:
- Rinse the farro under cold water until the water runs clear, then combine it with 3 cups of water and half a teaspoon of salt in a medium saucepan. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for 20 to 25 minutes until the grains are tender but still have a pleasant chew, then drain any excess water and spread it out to cool.
- Prep the vegetables:
- While the farro cools, halve the cherry tomatoes, dice the cucumber into small even pieces, finely chop the red onion, and chop the parsley and mint if using. Toss everything into a large bowl along with the sliced olives and crumbled feta.
- Make the dressing:
- In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper until it emulsifies into a smooth, tangy dressing. Taste it and adjust the lemon or salt if you like things brighter or saltier.
- Combine and toss:
- Add the cooled farro to the bowl with the vegetables, pour the dressing over everything, and toss gently with a spoon or your hands until every grain and vegetable is lightly coated. Be gentle so the feta doesn't turn to mush.
- Chill and serve:
- Cover the bowl and refrigerate for at least 15 minutes to let the flavors meld, the farro will soak up the dressing and the salad will taste more cohesive. Serve cold or at room temperature.
Pin it I served this at a small dinner party once, and my friend who claimed she didn't like grain salads went back for seconds. She said it was the feta and olives that won her over, but I think it was the way everything balanced without any one ingredient shouting. It's the kind of dish that quietly impresses.
Making It Your Own
You can swap in quinoa or barley if farro isn't available, though the texture won't be quite as toothsome. Roasted red peppers, artichoke hearts, or even diced avocado make great additions if you're feeling creative. I've also stirred in a handful of arugula right before serving for extra peppery greens.
Storing and Serving
This salad keeps well in the fridge for up to three days, and the flavors deepen as it sits. I like to bring it to room temperature before serving, or give it a quick toss with a drizzle of olive oil if it looks dry. It's excellent on its own, but also pairs beautifully alongside grilled chicken, lamb, or roasted fish.
What to Keep in Mind
If you're making this ahead, hold off on adding the feta until just before serving so it stays creamy and doesn't get soggy. For a vegan version, skip the cheese or use a plant-based crumble, and add a handful of toasted sunflower seeds for richness. Don't be shy with the lemon, Mediterranean flavors thrive on brightness.
- Use a good quality olive oil, it makes a noticeable difference in the dressing.
- If raw onion is too sharp for you, soak the chopped pieces in cold water for 10 minutes and drain.
- Leftover salad can be stuffed into pita bread or spooned over hummus for a quick lunch.
Pin it This salad has a way of making any meal feel a little more special, whether it's a hurried weeknight dinner or a lazy weekend lunch. Keep it in your rotation, and you'll always have something vibrant and satisfying ready to go.
Frequently Asked Questions
- → Can I make this salad ahead of time?
Yes, this salad is excellent for meal prep. Prepare the farro and vegetables up to 2 days ahead, then store separately. Add the dressing just before serving to keep the greens crisp, or toss everything together and chill for up to 4 hours before eating.
- → What can I substitute for feta cheese?
For a vegan option, use dairy-free feta or crumbled tofu. Goat cheese, ricotta salata, or even mozzarella balls offer delicious alternatives while maintaining the creamy texture and tangy flavor profile.
- → How do I cook farro properly?
Rinse the farro under cold water first. Combine with three cups of water and salt in a medium saucepan, bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but still chewy. Drain excess water and cool completely before mixing with other ingredients.
- → Can I add protein to make this a main course?
Absolutely. Grilled chicken, baked fish, roasted shrimp, or chickpeas all pair wonderfully. You can also add white beans or lentils to boost the protein content while keeping it vegetarian.
- → What vegetables work well as additions or substitutions?
Bell peppers, artichoke hearts, roasted zucchini, sun-dried tomatoes, and fresh spinach are excellent choices. Radishes add a peppery crunch, while fennel provides an anise-like complexity. Customize based on seasonal availability and personal preference.
- → Is this salad gluten-free?
No, farro is a wheat grain containing gluten. For a gluten-free version, substitute with quinoa, brown rice, or certified gluten-free oats, adjusting cooking times accordingly. Always verify labels if you have celiac disease or gluten sensitivity.