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
- A twist on a classic Greek salad, this verison 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.
How to Make
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.
Frequently Asked Questions
Farro is a hearty, nutty ancient wheat grain that originated in Mesopotamia and domesticated over 10,000 years ago.
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.
Besides fiber, farro is full of nutrients. Besides antioxidants, it is a source of iron, magnesium, and zinc.
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.
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.
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- 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
- 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.
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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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.