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Greek Farro Salad from in a white basketweave bowl

Greek Farro Salad

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Perfect for a picnic, this Greek Farro Salad is full of chewy farro, kalamata olives, tomatoes, feta cheese and more!

Greek Farro Salad from in a white basketweave bowl

Greek Farro Salad

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.

Brunch at Michael's

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.

Overhead view of Greek Farro Salad in a white bowl on a red and white checked napkin

International Picnic Day

If you can boil, chop and whisk, you can make this salad. I cooked the farro in chicken broth, but salted water is perfect, too. Lots of chopped veggies are added: tomatoes (a seeded, beefy garden tomato would be ideal), cucumbers, onion and black olives…along with some crumbled feta cheese. The vinaigrette had a Greek feel with red wine vinegar and lemon juice whisked with olive oil. Some minced fresh oregano provided some additional Mediterranean flair.

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 You’ll Love

Overhead view of Greek Farro Salad in a white bowl on a red and white checked napkin

Greek Farro Salad

A farro salad filled with Mediterranean flavors and ingredients!

Prep Time 20 minutes
Total Time 20 minutes
Yield 4 servings

Ingredients

  • 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

Instructions

  1. In a serving bowl, toss together cooked farro with olive oil. Add tomatoes, cucumber, bell pepper, onion and olives.
  2. 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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 383Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 25mgSodium: 392mgCarbohydrates: 31gFiber: 5gSugar: 9gProtein: 9g

HOW MUCH DID YOU LOVE THIS RECIPE?

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Skinny Tip

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.

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