Mediterranean Farro Salad Cucumber Feta (Print View)
Nutty farro, crisp cucumber, and creamy feta tossed in a bright lemon-herb dressing.
# What You'll Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 cup cucumber, diced
05 - 1 cup cherry tomatoes, halved
06 - 1/4 cup red onion, finely diced
07 - 1/4 cup Kalamata olives, pitted and sliced
→ Cheese
08 - 3/4 cup crumbled feta cheese
→ Herbs
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon dried oregano
14 - 1 garlic clove, minced
15 - 1/2 teaspoon Dijon mustard
16 - Salt and black pepper, to taste
# How to Make:
01 - Combine farro, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until tender but still chewy. Drain any excess water and let cool slightly.
02 - In a large mixing bowl, combine diced cucumber, halved cherry tomatoes, finely diced red onion, sliced Kalamata olives, chopped parsley, and chopped mint.
03 - Whisk together olive oil, lemon juice, dried oregano, minced garlic, Dijon mustard, salt, and black pepper in a small bowl until well blended.
04 - Add the cooked and cooled farro to the vegetables. Pour the dressing over the mixture and toss gently to coat evenly.
05 - Fold in crumbled feta cheese. Adjust seasoning to taste. Serve chilled or at room temperature, garnished with additional herbs or feta if desired.
# Expert Suggestions:
01 -
- It gets better as it sits, so you can make it ahead without stress.
- The texture contrast between chewy farro and crisp vegetables keeps every bite interesting.
- One bowl, minimal cleanup, and you've got lunch for days.
02 -
- Don't add the feta or dress the salad until you're ready to eat it if you're making it more than a few hours ahead, or the cheese will weep and the vegetables will get soggy.
- Taste the farro while it's cooking around the 25-minute mark; you want it tender but with a slight resistance, not mushy.
03 -
- Make extra dressing and keep it separate; drizzle it on fresh just before serving for maximum brightness.
- If your feta is very salty, soak it in cold water for 10 minutes before crumbling to tone down the salt.