Mediterranean Farro Salad

Recipe Ingredients

Please see the recipe card below for exact ingredient amounts and instructions. 

• Farro: This salad uses farro as the grain in the salad. I love farro because it has a chewy and nutty flavor that works nicely in salads. 
• Chickpeas: I love adding beans to salads, especially chickpeas. They add protein, texture and work nicely in salads.
• Vegetables: The fresh vegetables in this salad are juicy tomatoes, cucumbers, red bell pepper, green onion and red onion. 
• Feta Cheese: Creamy feta cheese is added to this salad is such a great addition. You can leave it out if you don’t like it. 
• Fresh Herbs: Fresh parsley is added to take this salad to the next level. You can use other fresh basil like Italian parsley or curly parsley. 
• Dressing: The dressing in this salad is a light red wine vinegar style dressing using olive oil, red wine vinegar with a bit of sweetness from the fresh lemon juice.

How do You Make This Mediterranean Farro Salad?

Step 1. Cook the Farro: Start by cooking the farro according to the package until al dente and bring to room temperature.

Step 2. Mix Remaining Ingredients: While the farro cooks add the remaining ingredients into a large bowl.

Once the farro is done cooking remove from heat and drain. Let the farro cool for 10 minutes.

Step 3. Create Dressing: In a mason jar or small bowl combine the dressing ingredients and mix well.

Step 4. Add Dressing to Salad: Add the cooked farro into the bowl and pour the dressing over the salad and toss. Refrigerate for two hours before serving if possible, otherwise serve immediately.

I think this salad actually tastes better the next day because the flavors really soak into the farro. You might want to add more dressing when serving the salad. Store leftovers in an airtight container for up to 5 days.

Make-Ahead Tip: If you are making this salad ahead of time I suggest prepping all of the ingredients and adding them together except for the feta cheese. When you are ready to serve the salad add the feta cheese in and toss it to combine. I also leave the dressing off of the salad until about two hours before I am serving and then I will toss it and refrigerate it. You can make the dressing ahead of time and store in a mason jar so it is ready to go. 

Ways to Modify this Farro Salad

• Beans: Like I mentioned above, this salad uses chickpeas but you can use a variety of beans. White beans and kidney beans work really nicely. You could also get creative and try two or three beans along with the other ingredients. 
• Greens: You can add greens like kale, spinach or peppery arugula to this salad. All are great additions.
• Fresh Vegetables: This salad is at its best in the warm months when you can use farmers market or garden vegetables. I love finding whatever is in season and adding that in like carrots, celery, radish, zucchini and broccoli work nicely. You also could add kalamata olives, artichokes or roasted tomatoes.
• Cheese: There are a variety of cheeses that work nicely in this salad. The obvious one is feta cheese but you can also add in goat cheese, Parmesan cheese or mozzarella cheese.
• Spiralizing: To make this salad extra fun sometimes I like to spiralize a cucumber or zucchini and add that in. It adds texture and is visually appealing. 
• Nuts and Seeds: Nuts and seeds would be great in this salad. Try pine nuts, pumpkin seeds, almonds, walnuts or sunflower seeds.