Mediterranean Farro Salad Cucumber Feta

One summer afternoon, I was standing in my tiny kitchen with a friend who'd just returned from a month in Greece, and she kept raving about this salad she'd eaten almost every day. She described the way the nutty farro absorbed the lemon dressing, how the cucumbers stayed crisp, and how the feta somehow made everything taste like sunshine. I decided right then to recreate it, and somehow, this version became the dish I make whenever I want to feel transported without leaving my apartment.

I made this for a potluck during a heat wave, and it was the first dish to disappear. People kept coming back for seconds, and someone asked if I'd made it at a restaurant. I hadn't even told them it was vegetarian until they asked if there was chicken hiding in it somewhere.

Ingredients

• Farro: This grain is the backbone of the salad, with a nutty flavor and hearty texture that stands up beautifully to bold dressings. Rinsing it first helps remove excess starch.
• Cucumber: Choose a firm, fresh cucumber and dice it just before serving so it stays crisp and doesn't release too much water into the salad.
• Cherry tomatoes: Halving them instead of dicing keeps them from getting mushy and their juices mingle naturally with the dressing.
• Red onion: The bite from raw red onion mellows slightly as it sits, adding a gentle sharpness that balances the creamy feta.
• Kalamata olives: Their briny, slightly fruity flavor is essential here; skip the canned black olives and go for the real thing.
• Feta cheese: Crumble it by hand rather than buying pre-crumbled, and add it just before serving so it doesn't get lost in the dressing.
• Fresh parsley and mint: These herbs are what make the salad feel alive; dried herbs just won't have the same brightness.
• Extra virgin olive oil: Don't skimp here, this is where you taste quality.
• Lemon juice: Fresh squeezed makes a noticeable difference in both flavor and how the dressing comes together.
• Dijon mustard: Just a touch helps emulsify the dressing and adds a subtle depth.

Instructions

Cook the farro until tender and chewy:

Rinse your farro first, then combine it with water and salt in a medium saucepan. Bring it to a boil, letting it bubble away for just a minute before turning the heat down low and covering. Simmer for 25 to 30 minutes until the grains are tender but still have a slight chew to them, then drain and set aside to cool slightly.

Prep your vegetables while the farro cooks:

Dice your cucumber into bite-sized pieces, halve the cherry tomatoes, finely mince the red onion, and slice the olives. Chop your fresh parsley and mint and toss everything into a large bowl.

Whisk together a bright, balanced dressing:

In a small bowl, combine olive oil, fresh lemon juice, oregano, minced garlic, and Dijon mustard. Whisk until everything is emulsified and smooth, then taste and add salt and pepper until it tastes vibrant.

Bring everything together gently:

Add the cooled farro to your vegetable bowl, pour the dressing over everything, and toss gently so all the grains get coated without breaking apart the vegetables. Let it sit for a moment so the flavors start to mingle.

Fold in the feta at the end:

Add your crumbled feta cheese and fold it in carefully so you get creamy pockets throughout instead of the cheese getting uniformly distributed. Taste one more time and adjust your seasoning.

Serve and enjoy:

This salad is delicious chilled or at room temperature, and it only gets better as it sits. Garnish with extra herbs or a few more feta crumbles if you're feeling generous.

Save to Pinterest

There's something almost meditative about making this salad. You're not fighting with complicated techniques or timing; you're just thoughtfully cutting vegetables and letting the flavors do the work. That simplicity is exactly why it's become my go-to when I want something nourishing without the stress.

Why This Salad Works So Well

The magic is in the contrast. Chewy farro meets crisp cucumber, salty olives dance with creamy feta, and the bright lemon dressing ties everything together without overpowering the individual flavors. It's a salad that feels elegant enough to serve at a dinner party but casual enough to eat straight from the bowl on a Tuesday night.

How to Make It Your Own

This is one of those recipes that welcomes improvisation. If you have fresh dill instead of mint, use it. If chickpeas are what's in your pantry, throw them in. Some people add diced bell pepper for extra sweetness, others crumble in some hard-boiled eggs for protein. The foundation is solid enough that you can play around without breaking it.

Storage and Serving Ideas

This salad actually tastes better the next day once the flavors have had time to meld together. It keeps well in the refrigerator for up to three days, though I usually dress it fresh each day if I'm keeping it longer. You can serve it cold straight from the fridge, or let it come to room temperature for about 15 minutes before eating so the flavors open up a bit more.

• Pack it in a container for lunch and eat it cold, or let it sit at room temperature while you work.
• Serve it alongside grilled lamb, fish, or chicken for a more substantial meal.
• Double the recipe and you'll have enough for easy lunches throughout the week.

Save to Pinterest

This salad has a way of making you feel like you're eating something special, even when it's just a Tuesday lunch. That's the gift of cooking something simple with real ingredients and a little bit of care.

Recipe FAQs

→ Is farro gluten-free?

No, farro contains gluten. For a gluten-free option, substitute quinoa or brown rice.

→ Can I add protein?

Yes, chickpeas or grilled chicken make excellent additions to boost protein content.

→ How long does it keep?

Stored in an airtight container, it stays fresh in the refrigerator for up to 3 days.

→ Can I make it ahead?

Absolutely. Prepare the components ahead and toss with dressing just before serving to maintain texture.

→ What can I serve with it?

It pairs wonderfully with grilled fish, lamb, or can be enjoyed as a standalone light lunch.