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!
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
- 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount 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”
I LOVE LOVE LOVE Greek food and I LOVE a great skinny recipe! Beautiful job! Pinning!
Yum. I love salads, especially in the summertime!
I cook my grains in broth too. Makes it extra awesome!
This looks like a great Greek salad with nice flavors and ingredients. I have used freekeh but not farro.
This farro has my name all over it!! Can I have it for lunch?@@!! Making me so hungry!
Now I’m hungry! The good news is I can boil, cook, chop and whisk!…Looks like you had one delicious brunch with fellow bloggers at BlogHer
How fun Liz! You and Kim just figure out ways to get together, don’t you. So nice to see both of your pretty faces! I’m a nut for Greek salad and farro is one of my favorite grains so this salad looks fabulous, what a great combination of ingredients!
Farro is one thing that I have not prepared before so I am very excited to see this recipe! Thank you for making this salad for us. What a fun picnic!!
What fun you must have had hanging out with your blogger pals! Fun experience. And this salad would be a fun experience at our house — it looks so terrific. I love salads like this in the summer — so refreshing. And you’ve reminded me I don’t use farro nearly enough. Thanks for this.
Oh yummy this would definitely be perfect for a picnic I love salads made with grains and pulses and the Greek influence is a winner 🙂
OK, well you know I’m on board with this one, Liz – anything Greek and I’m in! Wonderful idea to combine the traditional with the new and add farro. I’m going to give this one a try! (I’ve never tried cooking farro before so this would provide the perfect chance!) Pinning on my healthy foods board. 🙂
This salad looks divine, Liz! Love the flavours!
I love farro- it’s such a hearty grain and a nice change from pasta or rice. Lovely salad!
I love any and all Greek flavors. This looks wonderful!
I haven’t eaten farro, but this salad looks fantastic Lizzy!
You’d love it, Mary!!! xo
I had farro for the first time at a Mother’s day brunch. I had no idea how good it tasted. My husband wasn’t such a fan but I have been dreaming about how to use it ever since. He loves all things Greek – tomatoes, feta, olives. Maybe this would win him over?
Sounds like a very tasty and healthy meal:@)
Yummy! I would love this salad too! 🙂 my type of the food
Hi Lizzy! I’ll go google what is farro and meantime, I am admiring this very colourful salad! I am sure that I would enjoy this salad minus the cheese 🙂
I have yet to try farro but I love Greek salad so this is a must make!