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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!

Greek Farro Salad from in a white basketweave bowl.
Table of Contents hide
1 Why You Must Make
2 Ingredient Notes
3 How to Make
4 Frequently Asked Questions
5 You May Also Like:
6 Greek Farro Salad

Why You Must Make

  • A twist on a classic Greek salad, this version 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.

Ingredient Notes

  • Kitchen Staples – Sugar, Salt, Freshly Ground Black Pepper, Extra Virgin Olive Oil
  •  Farro – Cooked according to package instructions (I cooked in chicken broth) drained well and cooled slightly.
  •  Grape Tomatoes – Halved. May use cherry tomatoes or chop full-sized tomatoes. Just use the tastiest variety available. Garden or Farmers’ Market tomatoes are wonderful in the summer.
  •  English Cucumber – Peeled, seeded, and diced.
  •  Red Bell Pepper – Use half the pepper, seeded and diced.
  •  Red Onion – Thinly sliced then chopped. If you want to lessen the bite, soak in ice water and dry before using.
  •  Kalamata olives – Halved
  •  Red Wine Vinegar – I use a premium variety from a local Oil & Spice Shop (Artisano’s for Indianapolis readers).
  •  Lemon Juice – Use freshly squeezed, not bottled.
  •  Fresh Oregano – Remove leaves from stems and mince.
  •  Greek Feta Cheese – Crumbled.
Overhead view of Greek Farro Salad in a white bowl on a red and white checked napkin.

How to Make

If you can boil, chop, and whisk, you can make this salad.

  1. Cook the farro in chicken broth, but salted water is perfect, too. If you use plain water, it will be bland.
  2. Chop the vegetables: tomatoes (a seeded, beefy garden tomato would be ideal), cucumbers, onion, and black olives into bite-sized pieces.
  3. Crumble the feta cheese if using a block of cheese.
  4. 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, whisk it again before dressing the salad.

Frequently Asked Questions

What is Farro?

Farro is a hearty, nutty ancient wheat grain that originated in Mesopotamia and was domesticated over 10,000 years ago.

How Do You Cook Farro?

Farro 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 is a source of 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 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.

You May Also Like:

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

Greek Farro Salad

Prep Time 20 minutes
Total Time 20 minutes
Yield 4 servings

A farro salad filled with Mediterranean flavors and ingredients!

Ingredients

  • 1 cup farro, cooked according to package instructions (I cooked in chicken broth) and drained well and cooled slightly
  • ⅓ cup extra virgin olive oil
  • 1 cup grape tomatoes, halved
  • 1 English cucumber, peeled, seeded and diced
  • ½ red bell pepper, diced
  • ¼ cup thinly sliced, then chopped red onion
  • ¼ 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
  • ¼-½ cup crumbled Greek or French feta

Instructions

  1. In a serving bowl, toss together cooked farro with olive oil.
  2. Add tomatoes, cucumber, bell pepper, onion, and olives.
  3. Whisk together vinegar, lemon juice, sugar, oregano, salt and pepper.
  4. Add to salad and toss.
  5. Add feta and gently toss.
  6. Allow salad to sit at room temperature for about a half hour to let flavors meld. Adjust seasonings as needed.

Notes

To lessen the bite of raw onions, soak them in ice water for 15-30 minutes, drain, and dry on paper towels before using.

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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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© Liz Berg
Cuisine: American / Category: Salads

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.