Mediterranean Farro Salad with a light, lemony dressing, crunchy vegetables and feta cheese is refreshing and perfect year-round!
Temperatures have been in the 90’s here until yesterday and will be in the low 80’s this week. So, I thought I’d get one more great salad to you before sharing some fall recipes.
We just returned from a lovely weekend in Charleston, South Carolina where farmer’s markets with fresh summery vegetables were still in full swing. There wasn’t a pumpkin in sight!
With the earthy color of the farro, Mediterranean Farro Salad is the perfect “transitional” salad into fall if you still have a few vegetables from your garden or you just can’t get into fall food yet with the high temperatures continuing in many parts of the country.
What is farro?
It’s an ancient grain with a nutty flavor that’s very good for you. It has a satisfying chew similar to barley and it even looks like barley. Farro has been cultivated in Italy for centuries. It’s related to wheat so it’s not gluten-free.
You’ll generally find two types of farro: Whole-grain and pearled. Whole-grain farro can be tricky to cook and involves having to soak it overnight. However, pearled farro, which has some of the bran removed, is very easy to cook. Here’s more information on farro and how to cook it from Bob’s Red Mill.
How to cook farro:
To cook pearled farro, simply get a large saucepan of water boiling then salt it generously and let it cook away until it’s tender. When it’s cooked, let it drain in a sieve. This is referred to as the “pasta method.” I also cook brown rice this way and it produces beautiful, fluffy brown rice every time.
How to make Mediterranean Farro Salad:
- After cooking, draining and cooling the farro, some knife skills are all you need!
- Combine chopped scallion, red bell pepper, cucumber, halved cherry tomatoes, kalamata olives and lots of fresh Italian parsley.
- Add some garlic, lemon juice, good olive oil, salt and pepper….
- Place the Mediterranean Farro Salad on a serving platter, top with feta cheese, garnish with fresh parsley sprigs….
Voila!
Enjoy the rest of the warm weather while it’s still here and make this Mediterranean Farro Salad!
Farro lovers! Be sure to try my Tomato Farro Risotto for another amazing farro recipe!
More Mediterranean-inspired salads:
- Tunisian Salad Platter (or Assiette Tunisienne)
- Lemony Broccoli, Barley and White Bean Salad
- Cauliflower Artichoke Tabbouleh
- Middle Eastern Vegetable Salad
- Quinoa Tabbouleh with Grilled Vegetables
- Mediterranean Barley Salad with Green Beans, Red Bell Pepper, Olives and Feta
Mediterranean Farro Salad
Ingredients
- Salt
- 1 cup pearled farro
- 1 small red bell pepper - seeded and diced
- 1 English cucumber - peeled if desired, seeded and diced
- 1 pint cherry tomatoes - halved
- 1 bunch Italian flat-leaf parsley - leaves and tender stems, finely chopped plus more parsley for garnish
- 1 bunch scallions - white and light green parts only, chopped
- ½ cup Kalamata olives - pitted and coarsely chopped
- 3 cloves garlic - minced
- ⅓ cup lemon juice - or to taste
- ¼ cup extra-virgin olive oil
- Freshly ground black pepper - to taste
- 8 ounces feta cheese - crumbled
Instructions
- Bring a saucepan of water to a boil. Add salt and the farro. Boil for 15-20 minutes or until farro is tender but not mushy.
- Drain the farro in a sieve and rinse with cold running tap water. Set aside to drain thoroughly.
- Combine red bell pepper, cucumber, cherry tomatoes, parsley, scallion and Kalamata olives in a large mixing bowl.
- Whisk together garlic, lemon juice and olive oil. Season to taste with salt and black pepper.
- Add drained farro to vegetables and stir to combine.
- Add dressing and stir.
- Transfer to a serving platter and top with feta cheese and parsley sprigs.
Notes
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Sue Alley says
Oh my gosh this was so yummy! I made the recipe exactly as given and wouldn’t change a thing. Bright fresh crunchy an explosion of flavors. A definite keeper! Thanks so much for sharing
Carol says
Hi, Sue, Thanks so very much and so happy you enjoyed!!
Kris says
I really enjoyed this salad. Bright, crunchy with a little chew from the farro and a little zing from the feta. I will definitely be making this regularly!
Carol says
Hi, Kris, Thanks so very much and so happy you enjoyed!!
Dani says
This salad is amazingly delicious! I made it with einkorn wheat berries prepared in an Instant Pot instead of the pearled farro because that’s what I had in the pantry. I have made it twice so it’s joining my repertoire of go-to recipes. The salad complemented the Greek-style lemon and olive oil marinated chicken breasts prepared in an air fryer I served with it.
Carol says
Hi, Dani, Thanks so very much and so glad you enjoyed! This salad can definitely be made with other grains including barley or gluten-free with quinoa. Love your pairing, too–sounds delicious! Thanks again!
Karen says
Wondering what the serving size is? I see it serves 8, but trying to figure out if I should double this.
Carol says
Hi, Karen, Thanks for your question. How many people do you need to feed? With the vegetables and all that are in it, it should feed 8 but it also depends on how big of eaters your guests are. Some people might just take 1/2 cup while others will take a cup or more. You could increase by half to be on the safe side. Thanks again and hope everyone enjoys!
Barb P says
This sounds delicious. I don’t have farro, but I do have Israeli pearl couscous. Could I substitute that?
Carol says
Hi, Barb, Thanks so much for your question. Yes, you probably could but the nutty farro in this salad is really nice. Do you have barley? That would be a good substitute. The Fresh Market or Whole Foods will have farro. Thanks again and hope you enjoy!
Fred Dressler says
Incredible. Farro is my new grain. You can’t get a better salad. Many great salads but this one doesn’t take second place. I owned three Mediterranean restaurants and was known for our Greek salad. As many people say “The greatest dressing ever!” SO TRUE. KUDOS to the creator of this salad.
Carol says
Wow. Fred! Thank you so very much!! That’s quite an endorsement and I’m a bit speechless. Thanks again and so glad you enjoyed!!
Alisa says
Lovely, fresh, crunchy, and colorful, simply delish!
Pepa says
It was so good!!! Love the combination of the vegetables with farro. I haven’t eaten farro before and we loved it!! Thank you!!!
Carol says
Hi, Pepa, Thanks so very much and so glad you enjoyed! Farro really is wonderful! I’ll be sure to put some more recipes with farro on my site very soon. Thanks again!
Lynn says
This is a great salad, so fresh tasting. I made it to eat for lunch throughout the week and it held up rather well. I was a little concerned with the cucumbers and cut tomatoes that it would get watered down, but not so. This is a keeper!
Tina says