Greek Farro Salad
Perfect for a picnic, this Greek Farro Salad is full of chewy farro, kalamata olives, tomatoes, feta cheese, and more!
This twist on a Greek Salad Recipe adds a nutty ancient grain to the mix. Along with a simple Greek
Salad Dressing, this hearty salad makes a tasty lunch!
Why Your Must Make this Farro Salad
- A twist on a classic Greek salad, it has more fiber and nutrients.
- It’s a delicious way to try a new grain.
- The dressing is wonderful on a traditional Greek salad, too.
Frequently Asked Questions
What is Farro?
Farro is a hearty, nutty ancient wheat grain that originated in Mesopotamia and domesticated over 10,000 years ago.
How to Cook Farro?
It should be cooked in seasoned water or broth for the tastiest result. Salt is a flavor enhancer and salting after cooking is not as effective as during the process.
Cook it like rice, until the farro is al dente or chewy yet tender.
What Nutritional Value Does Farro Provide?
Besides fiber, farro is full of nutrients. Besides antioxidants, it has iron, magnesium and zinc.
Does a Greek Salad Have Lettuce?
A traditional Greek salad does not contain lettuce, but instead just vegetables, tomatoes, olives, and cheese (feta). In Greece, it’s a peasant salad known as Horiatki.
Can You Make a Greek Salad Ahead of Time?
Yes, though it’s best on the day it’s made, it’s good for 3-4 days if stored in the refrigerator. You can make the dressing and cut up some of the veggies the day before. Store those in the refrigerator.
Tomatoes, though, are best cut on the day you’re serving. Make sure to bring the salad dressing to room temperature and remix to emulsify it before pouring it on the salad.
How to Make this Greek Salad
If you can boil, chop and whisk, you can make this salad.
- Cook the farro in chicken broth, but salted water is perfect, too. If you use plain water, it will bland.
- Chop the vegetables: tomatoes (a seeded, beefy garden tomato would be ideal), cucumbers, onion, and black olives into bite-sized pieces.
- Crumble the feta cheese if using a block of cheese.
- Make the Greek Salad Dressing with red wine vinegar and lemon juice whisked with olive oil. Some minced fresh oregano provides some additional Mediterranean flair. PRO-Tip: If you make it ahead of time, rewhisk before dressing the salad.
More Picnic Salads You’ll Love:
I love the fun salads you find at a pitch-in meal. Not always healthy, but so many tasty varieties!
Some of my favorites include this Broccoli Salad with a few modern updates, this Potato and Green Bean Salad, a twist on the classic potato salad, and this Quinoa Black Bean Salad is delicious and definitely a 21st-century recipe!
What do you like to bring along on a picnic??
More Healthy Salads:
- Healthy Pepperoni Pasta Salad Recipe from Well Plated
- Healthy Broccoli Salad from Rachel Cooks
- Greek Salad with Feta
- Quinoa Tabbouleh Salad
- Mediterranean French Lentil Salad
- Summer Farro Salad
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- 1 cup farro, cooked according to package instructions (I cooked in chicken broth) and drained well and cooled slightly
- 1/3 cup extra virgin olive oil
- 1 cup grape tomatoes, halved
- 1 English cucumber, peeled, seeded and diced
- 1/2 red bell pepper, diced
- 1/4 cup thinly sliced, then chopped red onion
- 1/4 cup Kalamata olives, halved
- 1 tablespoon red wine vinegar
- 4 teaspoons lemon juice
- 1 teaspoon sugar
- 1 teaspoon minced fresh oregano
- Salt and freshly ground black pepper, to taste
- 1/4-1/2 cup crumbled French feta
- In a serving bowl, toss together cooked farro with olive oil.
- Add tomatoes, cucumber, bell pepper, onion and olives.
- Whisk together vinegar, lemon juice, sugar, oregano, salt and pepper.
- Add to salad and toss.
- Add feta and gently toss.
- Allow salad to sit at room temperature for about a half hour to let flavors meld. Adjust seasonings as needed.
Amount Per Serving: Calories: 383Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 25mgSodium: 392mgCarbohydrates: 31gFiber: 5gSugar: 9gProtein: 9g
I was lucky enough to spend 3 days in Miami with some of my best blogger buddies. The food highlight of the trip was eating brunch with my dear blogger friends, Kim of Cravings of a Lunatic, Aly of Cooking in Stilettos, and Shaina of Take a Bite out of Boca.
The ever informed Aly guided us to Michael’s Genuine Food and Drink and we literally swooned over every bite. Shaina and I split a Greek Farro Salad that I immediately wanted to recreate. What better platform than at a picnic organized by my blogger friends? I took the letter “G” for Greek Farro Salad.
I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #16: When dining out, a salad drenched in a creamy dressing may not be your best choice. Look for a salad with a vinaigrette and watch out for high fat add-ins such as deli meats and cheeses. A better choice is often a grilled protein like salmon or chicken with a side of grilled vegetables.