Mediterranean Farro Salad

There's something about the way farro catches the light that makes you stop and really taste it—grainy, nutty, alive. I stumbled onto this salad on a humid afternoon when my fridge held nothing but scattered vegetables and a block of feta, and I realized I could build something whole from scraps. The lemon dressing came together in seconds, and suddenly what felt like leftovers became something I wanted to eat again and again.

I made this for a potluck once where everyone brought something heavy and warm, and I almost left it home thinking it wouldn't stand out. But halfway through the meal, people kept sneaking back to the salad bowl, and someone asked for the recipe before dessert even arrived. That's when I knew it had something the other dishes didn't—something fresh and clean and honest.

Ingredients

• Farro: This ancient grain has a tender bite that doesn't turn mushy, making it perfect for salads that sit in the fridge.
• Cherry tomatoes: Halving them lets their juice mingle with the dressing instead of rolling away.
• Cucumber: Dice it just before serving so it stays crisp and doesn't weep into the salad.
• Red onion: A thin slice adds sharpness without overpowering everything else.
• Kalamata olives: Briny and rich, they're the whisper of the Mediterranean in every bite.
• Feta cheese: Crumble it by hand rather than using pre-crumbled—it distributes better and has better texture.
• Fresh parsley and mint: These aren't garnish; they're what make this salad taste alive instead of just assembled.
• Extra-virgin olive oil: Don't skimp here—it's the foundation of the dressing and deserves quality.
• Lemon juice: Fresh squeezed makes a difference you can taste immediately.
• Garlic and oregano: Together they anchor the Mediterranean flavor without needing anything else.

Instructions

Start the grain:

Rinse the farro under cold water until the water runs mostly clear, then combine with 3 cups fresh water and 1/2 teaspoon salt in a medium saucepan. Bring it to a rolling boil and watch it change texture as it cooks.

Simmer gently:

Reduce the heat and let it bubble away gently for 20 to 25 minutes, uncovered, until the grains are tender but still have a slight chew to them. You'll know it's done when you bite one and it gives way but doesn't feel soft or starchy.

Cool and drain:

Pour the cooked farro into a colander and let it cool to room temperature while you prepare everything else. This keeps it from cooking further and becoming mushy.

Build the dressing:

In a large bowl, whisk together 1/4 cup extra-virgin olive oil, the juice of 1 large lemon, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. The mixture should smell bright and sharp, ready to wake up the salad.

Combine everything:

Add your cooled farro, halved cherry tomatoes, diced cucumber, sliced red onion, sliced olives, chopped parsley, and mint to the bowl with the dressing. Toss gently but thoroughly so every grain gets coated.

Fold in the cheese:

Add your crumbled feta last and fold it in carefully so the pieces stay chunky rather than getting crushed into powder.

Taste and adjust:

Try a forkful and decide if you want more salt, lemon, or garlic. The salad should taste bright and balanced, not one-note.

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The best version of this salad sits in a glass bowl in bright afternoon light, looking almost too pretty to eat. My partner once said it tasted like we'd stolen it from someone's Greek kitchen, and that compliment stuck with me more than any review ever could.

Why This Salad Works

Farro is special because it doesn't soften into oblivion like rice or pasta would—it keeps its personality. When you dress it while it's still warm, it absorbs the lemon and oil without becoming mushy, so every grain stays distinct. The vegetables add brightness and texture, the feta brings richness, and the herbs tie everything together into something that tastes intentional rather than thrown together.

Timing and Make-Ahead

This salad actually improves after an hour or two in the fridge, which makes it perfect for meal prep or bringing to gatherings. The flavors marry and deepen, and the farro continues to absorb the dressing. You can even make it the morning of and serve it later without anything falling apart or losing its appeal.

Variations Worth Trying

The framework here is forgiving enough to bend in different directions depending on what's in your kitchen or what you're craving. Roasted red peppers add sweetness, chickpeas bring protein and earthiness, and artichoke hearts echo that Mediterranean vibe without competing with the feta. If you need it gluten-free, quinoa swaps in seamlessly—just watch the cooking time since it only takes about 15 minutes.

• Grilled chicken transforms this from side dish into a proper main course meal.
• A handful of spinach wilts into the warm grain and adds color without changing the flavor balance.
• Crumbled goat cheese brings a creamier tang if you're not set on feta.

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This salad has become the thing I reach for when I want to feed people something that feels thoughtful without requiring hours in the kitchen. It asks very little but gives back something whole.

Recipe FAQs

→ How do I cook farro to retain its chewy texture?

Simmer farro uncovered in salted water for 20-25 minutes until tender but still slightly chewy. Drain and cool before mixing.

→ Can I substitute other grains for farro in this salad?

Yes, quinoa works well as a gluten-free alternative, offering a similar texture and nutty flavor.

→ What herbs enhance the freshness of this salad?

Fresh parsley and mint provide bright, aromatic notes that complement the other ingredients beautifully.

→ How should the salad dressing be prepared?

Whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.

→ Is this salad best served warm or cold?

It tastes best chilled or at room temperature, allowing flavors to meld while maintaining crisp textures.