Mediterranean Farro Salad (Printable Version)
Vibrant Mediterranean salad with chewy farro, cucumber, tomatoes, olives, and creamy feta cheese.
# Ingredient List:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 large cucumber, diced
06 - 1/4 small red onion, thinly sliced
07 - 1/4 cup fresh parsley, chopped
→ Other
08 - 1/2 cup Kalamata olives, pitted and halved
09 - 1/2 cup feta cheese, crumbled
→ Dressing
10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon dried oregano
13 - 1 clove garlic, minced
14 - Salt and pepper, to taste
# Step-by-Step Instructions:
01 - Rinse the farro under cold water. In a medium saucepan, combine farro, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes or until farro is tender but still chewy. Drain any excess water and let cool.
02 - In a large salad bowl, combine the cooled farro, cherry tomatoes, cucumber, red onion, parsley, olives, and feta.
03 - In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper to make the dressing.
04 - Pour the dressing over the salad and toss gently to combine.
05 - Taste and adjust seasoning if needed. Serve immediately or chilled.
# Tips from hearthlykitchen:
01 -
- It tastes even better after sitting in the fridge for a few hours, making it perfect for meal prep or picnics
- The texture combination of chewy farro, crisp vegetables, and creamy feta makes every bite interesting
02 -
- Farro can vary widely in cooking times depending on whether it is pearled or whole grain, so taste it as you cook rather than relying solely on the timer
- Adding the dressing while the farro is still slightly warm helps it absorb the flavors better
03 -
- Spread the cooked farro on a baking sheet to cool it quickly and prevent it from continuing to cook in its own heat
- Toast the farro in a dry pan before adding water for a deeper, nuttier flavor