Fresh, vibrant, and full of Mediterranean flavor, this Mediterranean Farro Salad is a hearty, wholesome dish made with nutty farro, juicy tomatoes, crisp cucumbers, briny Kalamata olives, and tangy feta—tossed in a bright lemon-garlic dressing. It’s perfect for meal prep, potlucks, or a light weeknight dinner.
“I’ve made it several times. … It has been my go-to salad since I tried it. … Two thumbs up from me.”
Temperatures were in the 90s here until yesterday, and they’ll be in the low 80s this week—so I wanted to share one more bright summer salad before I start posting fall recipes.
We just returned from a lovely weekend in Charleston, South Carolina, where farmer’s markets were still overflowing with summery vegetables. There wasn’t a pumpkin in sight!
With farro’s warm, earthy color and satisfying chew, this Mediterranean Farro Salad makes a great transitional dish into cooler weather if you still have garden produce or aren’t quite ready for autumn flavors.
What is farro?
Farro is an ancient grain with a pleasantly nutty flavor and a chewy texture similar to barley. It’s been cultivated in Italy for centuries and is related to wheat, so it contains gluten. You’ll most often find whole-grain farro and pearled farro. Whole-grain farro benefits from soaking and takes longer to cook; pearled farro has some bran removed and cooks more quickly, making it convenient for everyday recipes.
How to cook farro
The easiest method for pearled farro is the “pasta method.” Bring a large pot of water to a rolling boil, salt it generously, add the farro, and cook for about 15–20 minutes until tender but still slightly chewy. Drain the farro in a sieve and rinse with cold water to stop the cooking and cool the grains for the salad.
How to make Mediterranean Farro Salad
- Cook, drain, and cool the pearled farro.
- Chop the vegetables: scallions, red bell pepper, cucumber, and halved cherry tomatoes. Combine them with pitted, chopped Kalamata olives and plenty of finely chopped Italian flat-leaf parsley in a large bowl.
Whisk together minced garlic, fresh lemon juice, extra-virgin olive oil, salt, and freshly ground black pepper to make a bright dressing. Toss the drained farro with the vegetables and drizzle with the dressing, mixing well to combine.
- Transfer the salad to a serving platter, top with crumbled feta, and garnish with parsley sprigs.
Voila—an easy, flavorful Mediterranean salad that stores well and tastes even better after a short rest in the fridge.
Enjoy the warm weather while it lasts and give this Mediterranean Farro Salad a try. It’s refreshing, satisfying, and versatile—great as a side or a main.
More Mediterranean-inspired salads
- Tunisian Salad Platter (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
Equipment
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Saucepan
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Chef’s knife
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Cutting board
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Mixing bowls
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 for garnish
- 1 bunch scallions, white and light green parts only, chopped
- 1/2 cup Kalamata olives, pitted and coarsely chopped
- 3 cloves garlic, minced
- 1/3 cup lemon juice, or to taste
- 1/4 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 15–20 minutes, or until farro is tender but not mushy.
- Drain the farro in a sieve and rinse with cold running 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 with salt and black pepper to taste.
- Add drained farro to the vegetables and stir to combine.
- Add the dressing and stir again.
- Transfer to a serving platter, top with crumbled feta and parsley sprigs.
Notes
- For a gluten-free version, use short-grain brown rice or quinoa.
- If gluten is not an issue, barley can substitute for farro.
Tips:
- Cook farro in a large pot of generously salted water, then drain in a sieve.
- If you prefer a milder lemon flavor, start with 1/4 cup lemon juice and add more to taste.
Make ahead:
- Combine the salad components but leave off the dressing and feta. Add them just before serving.
Nutrition
Nutritional values are estimates only and may vary with ingredients and portion sizes. Adjust for dietary needs or allergies.
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