Farro Salad is a fresh, hearty dish that brings together chewy farro, crisp vegetables, fresh herbs, and a bright, tangy dressing. Every bite has a lovely mix of textures and flavors, making it a refreshing change from the usual green salad. It’s simple, colorful, and satisfying without feeling too heavy.
I love how easy this salad is to prepare ahead for busy weekdays, casual lunches, or family gatherings. You can enjoy it on its own for a light meal or serve it alongside grilled chicken, fish, or your favorite main dish. It’s also delicious chilled, giving the flavors time to come together.
Table of Contents
Farro Salad Ingredients
- 1 cup (200 g) uncooked farro
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 red onion, finely chopped
- 1 medium bell pepper, diced
- 1/4 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
How to Make Farro Salad
1. Cook the Farro
Bring a pot of salted water to a boil, add the farro, and cook according to the package instructions until tender and chewy. Drain well and let it cool.
2. Prepare the Vegetables
Wash and chop the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces. Finely chop the fresh parsley.
3. Make the Dressing
In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper until well combined.
4. Combine the Ingredients
Add the cooled farro, chopped vegetables, parsley, and crumbled feta cheese to a large salad bowl. Pour the dressing over the top.
5. Toss and Serve
Gently toss everything until evenly coated. Taste and adjust the seasoning if needed. Serve immediately or refrigerate for about 20–30 minutes to let the flavors come together.
Why You’ll Love This Recipe
- Fresh and Flavorful: The combination of juicy tomatoes, crisp cucumber, fresh parsley, and tangy lemon dressing makes every bite delicious.
- Hearty and Satisfying: Farro has a pleasantly chewy texture that makes this salad more filling than a typical green salad.
- Easy to Make: With simple ingredients and a few easy steps, you can prepare this salad without spending hours in the kitchen.
- Delicious Nutty Flavor: Farro adds a natural, nutty taste that pairs beautifully with the bright lemon dressing.
Tips and Shortcuts
- Cool Before Mixing: Allow the farro to cool before adding the fresh vegetables and feta cheese to keep everything crisp and fresh.
- Chop Vegetables Evenly: Cut the cucumber, tomatoes, bell pepper, and red onion into similar-sized pieces for a balanced bite.
- Make the Dressing Separately: Whisk the olive oil and lemon juice in a small bowl before adding them to the salad for more even flavor.
- Adjust the Lemon Juice: Start with the suggested amount, then add a little more if you prefer a brighter, tangier dressing.
What to Serve with Farro Salad
Farro salad is a lovely option for a fresh lunch, especially when I want something colorful and satisfying. I enjoy pairing it with grilled halloumi or roasted chickpeas, and when my friends visit, I add a platter of hummus and warm pita bread to share. A glass of homemade lemonade brings a refreshing touch to the table.
Frequently Asked Questions
Can I make Farro Salad without feta cheese ?
Absolutely! You can leave out the feta or replace it with goat cheese, shaved Parmesan, or a plant-based cheese alternative.
Can I use a different grain instead of farro ?
Yes. You can substitute quinoa, pearl barley, brown rice, or wheat berries. Keep in mind that cooking times and textures will vary depending on the grain you choose.
How can I keep Farro Salad from becoming dry ?
Make sure the farro is properly cooked and add enough dressing to coat the ingredients. If the salad becomes dry after refrigeration, mix in a small drizzle of olive oil and a little lemon juice before serving.
How to Store Leftovers
Refrigerator Storage
Store leftover Farro Salad in an airtight container in the refrigerator for 3–4 days. Before serving, stir well and add a little olive oil or lemon juice if needed to refresh the flavors.
Freezer Storage
Freezing the finished salad is not recommended because fresh vegetables may become watery. Instead, freeze the cooked farro separately for up to 3 months. Thaw in the refrigerator and mix with fresh vegetables and dressing before serving.
Farro Salad
Course: Salads, Side DishCuisine: MediterraneanDifficulty: Easy4
servings15
minutes35
minutes300
kcal50
minutesThis Farro Salad combines chewy, nutty farro with crisp cucumber, juicy cherry tomatoes, fresh parsley, and tangy feta. A simple lemon and olive oil dressing brings everything together for an easy lunch or fresh side dish.
Ingredients
1 cup uncooked farro
1 cup cherry tomatoes, halved
1 medium cucumber, diced
1/2 red onion, finely chopped
1 medium bell pepper, diced
1/4 cup fresh parsley, chopped
1/2 cup crumbled feta cheese
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
Directions
- Cook the farro: Rinse the farro and cook it according to the package instructions until tender but still chewy. Drain well and let it cool.
- Prepare the vegetables: Halve the cherry tomatoes and dice the cucumber and bell pepper. Finely chop the red onion and parsley.
- Make the dressing: Whisk together the olive oil, lemon juice, salt, and black pepper in a small bowl.
- Combine the salad: Add the cooled farro, prepared vegetables, parsley, and feta cheese to a large bowl.
- Toss and serve: Pour the dressing over the salad and toss gently to combine. Taste and adjust the seasoning as needed. Serve immediately or chill for 20–30 minutes.
Notes
- Farro varieties have different cooking times, so follow the package instructions.
- For a different flavor, add olives or replace the feta with goat cheese.
- If preparing ahead, keep the dressing separate until serving for the freshest texture.
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