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.
You May Also Like:
- Healthy Pepperoni Pasta Salad Recipe from Well Plated
- Potato and Green Bean Salad
- Quinoa Black Bean Salad
- Greek Salad with Feta
- Quinoa Tabbouleh Salad
- Summer Farro Salad
- All Best Salad Recipes
Greek Farro Salad
A farro salad filled with Mediterranean flavors and 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
- 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.
58 Comments on “Greek Farro Salad”
This salad is delicious! It is so hearty and packed with flavor, it makes a perfect summer lunch!
This salad is packed full of amazing flavors! Can’t wait to make it again!
I have been wanting to try farro but just haven’t gotten around to it because, well I really didn’t know what to do with it. Now I do 🙂
Gorgeous! I love all of these ingredients. It has been so much fun to meet some of my blogger friends – hope to meet you someday soon!
I love Greek salads! The addition of farro (which I have never had) looks and sounds wonderful.
Lizzy, this sounds so yummy and refreshing! Love farro!
Yum. Yum. Great farro twist to the Greek classic! I can eat this every day, Besides I need to get skinny which I never manage to do in time for the summer. 🙂
Farro is new to me also but I would love to try it. Your dish is very tempting!
Ooooh, is it picnic day already and I missed it? This is so fantastic! Goodness and gracious, I could eat Greek salads all day, and this one most certainly. I’d buy a nice wicker basket for it, even 😉 lovely as always, Liz!
I’ve never had farro but I’d love to try it. It must be great to go on food trips and meet blogger buddies.
Farro has become one my very favorite grains. This salad sounds SO good, Lizzy!
Looks really delicious, Liz. My kind of food! And I love the photo of all of you. 🙂
Now I need to research farro and see what thats all about 🙂 because your salad looks amazing!
WOW! This looks beautiful AND healthy!
I have never tried farro…. new food quest to try. 🙂 I love greek anything… this looks like a wonderful summer salad.
The salad looks wonderful! I’m going to substitute Greek oregano. I grow it and dry it for so many of my Greek recipes. This oregano is truly wonderful!
I’m going to look for Greek oregano to plant next spring! Thanks for the recommendation.