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Mediterranean Farro Salad with Feta and Lemon-Herb Dressing

A mound of vibrant farro salad mixed with bright red tomatoes, crumbled white feta cheese, and fresh green parsley.
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Prepare a bright and hearty Mediterranean farro salad perfect for lunch or a side dish. This recipe features chewy farro, salty feta, fresh vegetables, and a simple lemon-herb dressing.

Ingredients

Scale
  • 1 cup semi-pearled farro
  • 3 cups water or vegetable broth
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped cucumber
  • 1/2 cup halved cherry tomatoes
  • 1/4 cup chopped red onion
  • 1/4 cup Kalamata olives, pitted and halved
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh mint, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste

Instructions

  1. Cook the farro: Combine farro and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes, or until farro is tender but still slightly chewy. Drain any excess liquid and let the farro cool for 10 minutes.
  2. Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper until combined.
  3. Assemble the salad: In a large bowl, combine the cooled farro, cucumber, cherry tomatoes, red onion, olives, parsley, and mint.
  4. Dress the salad: Pour the dressing over the farro mixture and toss gently to coat all ingredients.
  5. Add feta: Fold in the crumbled feta cheese just before serving.

Notes

  • For meal prep, store the dressing separately and add it just before eating to keep the vegetables crisp.
  • You can substitute farro with quinoa or barley if needed.
  • To make this salad heartier, add 1 cup of chopped grilled chicken or chickpeas.

Nutrition

Find it online: https://eatableempress.com/mediterranean-farro-salad-with-feta-and-lemonherb/