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Mediterranean Farro Salad Recipe | 1-Minute Video
Mediterranean Farro Salad
This Mediterranean Farro Salad is filled with fresh ingredients, lots of chewy delicious farro, and it’s tossed with a light Greek vinaigrette. Perfect as a side dish or main course, and for taking with you to a potluck!
Ingredients
Salad Ingredients:
- 3 cups chicken or vegetable stock
- 1 cup uncooked farro, rinsed and drained
- 1 large cucumber, seeded and finely-diced
- 2/3 cup finely-diced roasted red peppers
- 1/2 cup finely-diced sun-dried tomatoes
- 1/2 cup crumbled feta cheese
- half of a small red onion, finely diced (about 2/3 cup)
- 1/4 cup finely-chopped fresh parsley
- Greek vinaigrette (see ingredients below)
Greek Vinaigrette Ingredients:
- 3 Tablespoons olive oil
- 1 Tablespoon freshly-squeezed lemon juice
- 1 Tablespoon red wine vinegar
- 1/4 teaspoon dried oregano
- pinch of garlic powder
- pinch of salt
- pinch of black pepper
Instructions
To Make The Salad:
- Stir together stock and farro in a medium saucepan, and cook according to package instructions until al dente. Remove from heat, and drain off any extra stock once the farro is cooked. Let farro cool for at least 10 minutes.
- Transfer farro to a large mixing bowl, and add in remaining ingredients, including the vinaigrette. Toss until combined.
- Serve immediately, or cover and refrigerate for up to 2 days.
To Make The Greek Vinaigrette:
- Whisk all ingredients together until combined. Use immediately.
Did you make this?Let me know how it turned out in the comments below!
I don’t often leave comments on recipes but this one was so flavorful that I had to! The farro was a great texture change from similarly flavored salads made with rice, quinoa or pasta. The whole recipe tasted next-level to me. Thanks!
Sept 15, 2023 …..Excellent!!! I added diced avocado too.
Made this as an accompaniment for grilled chicken last night and it was a hit with all 5 people! Only change I made was fresh oregano for dried since I had it in my garden. Will definitely make again.
Great recipe but I think you need 4 cups of stock rather than 3 to cook the farro.
I made this and added zucchini instead of cucumbers
Delish! Thank you.
Judie
Since discovering this recipe over 5 years ago, this shows up at dinner regularly throughout the summer. Great to make ahead and bring to BBQ or beach. I also add chopped pepperoncini
Roasted the Farro before cooking, added some maple syrup to sweeten dressing. Added a few chopped mint leaves; didn’t have feta so I used crumbled Parmesan; topped salad with chopped fresh oranges and pistachios. Add crushed pepper flakes for some heat. Will make it again!
Delicious! I think adding some kalamata olives would be a great addition. I omitted onion b/c we don’t like it but otherwise kept to the recipe. A keeper!
Excellent fresh flavors! I followed the recipe as written and everyone loved it!
Amazing! I’m making this salad doubled for a second time because my family devoured it. I make it a day ahead and add the cucumbers before serving for extra crunch. I followed the salad and dressing recipes exactly for this winning combination! Thank you!!