Once you’ve tried this unique farro salad recipe, you’ll want to make it again and again!
Juicy tomatoes, crisp cucumbers, onions, and feta cheese are all tossed in a simple dressing with protein-rich farro.
A Hearty Grain Salad
This farro salad is a delicious recipe made with a hearty grain, fresh veggies, and tangy feta cheese.
- Farro is an ancient grain that is packed with protein, nutrients, and fiber.
- It’s satisfying and filling: Farro adds a hearty texture that satisfies your hunger.
- Great for meal prep! Make a big batch ahead of time and enjoy it all week long.
- This salad is so versatile! Enjoy it as a meal or pair it with protein.
Ingredients in Farro Salad
Farro – This recipe uses pearled farro which is a bit faster to cook. Find uncooked farro in one-pound bags, or you can buy farro online here. It has a nutty flavor and a little bit of a chewy texture. If you can’t find farro, use barley, quinoa, or brown rice.
Vegetables – Greek salad inspired veggies like tomatoes, cucumbers, red onions, and spinach hold up well against the hearty farro. Kale and arugula are great additions, too!
Farro Salad Dressing – Double up this recipe to use as a marinade for veggies or chicken, if desired. Short on time? Use a store-bought bottle of French vinaigrette.
Toppings – Top this farro salad recipe with a sprinkle of feta and fresh herbs like parsley.
How to Make Farro Salad
- Cook farro per the recipe below. Wash and chop the vegetables while farro is cooking.
- Place dressing ingredients in a jar with a tight-fitting lid and shake to blend.
- Toss cooked farro and vegetables in dressing in a large bowl and chill for at least 1 hour. Garnish with feta cheese and serve cold.
How to Store Leftovers
Keep leftover farro salad in a covered container in the refrigerator for up to 4 days. Or make farro salad up to a day ahead and the flavors will continue to blend!
Did you enjoy this Mediterranean Farro Salad? Be sure to leave a rating and a comment below!
Mediterranean Farro Salad
This Farro Salad is crisp & colorful. Full of fresh veggies and hearty farro, this salad is sure to be a family favorite!
Place farro in a large pot of salted water. Bring to a boil, reduce heat to a simmer and cook until farro is tender, about 14-16 minutes. Drain well and rinse with cold water.
While farro is cooking, prepare vegetables. Place all dressing ingredients in jar and shake well.
Combine cooled farro, dressing, and vegetables in a bowl. Toss well and refrigerate for 1 hour.
Garnish with feta cheese and serve chilled.
Leftover Farro Salad can be stored in an airtight container in the fridge for up to 4 days.
Calories: 342 | Carbohydrates: 40g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 223mg | Potassium: 569mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1718IU | Vitamin C: 28mg | Calcium: 103mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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