Mediterranean Farro Salad Cucumber Feta

There's something about standing at a farmers market in late summer, surrounded by baskets of tomatoes still warm from the sun, that makes you want to build a salad instead of cooking. I picked up a bunch of fresh mint that day, almost by accident, and it reminded me of a trip to Greece years ago where everything tasted like lemon and herbs. That's when it clicked: I didn't need a complicated recipe, just good ingredients and the confidence to let them shine together.

I made this for a potluck dinner where everyone showed up with heavy casseroles, and somehow this simple bowl became the thing people kept coming back to. My friend Sarah loaded her plate twice and asked for the recipe before she even sat down. That's when I knew it wasn't just salad—it was the kind of dish that makes people want to cook.

Ingredients

• Farro: This chewy grain holds its texture beautifully and gives the salad real substance without being heavy.
• Cherry tomatoes: Halving them instead of chopping keeps their juices contained until the last bite.
• Cucumber: Dice it larger than you think you need so it stays crisp and doesn't turn the salad watery.
• Red onion: Just a thin slice adds sharpness that balances the creamy feta.
• Kalamata olives: Their briny depth ties the whole thing together, so don't skip them.
• Feta cheese: Crumbled, not crumbled too fine, so you get pockets of salty tang in every bite.
• Fresh parsley and mint: These aren't garnishes here—they're essential flavor, so use your hands to tear them roughly.
• Extra-virgin olive oil: Good oil matters, especially when it's doing the heavy lifting in a simple dressing.
• Lemon and garlic: The lemon juice stays bright and acidic, while the garlic adds a whisper of warmth.

Instructions

Cook the farro until chewy:

Rinse it first to remove any dust, then simmer in salted water for 20 to 25 minutes—you want it tender but with a little bite left. Drain it and let it cool while you prep everything else.

Build your dressing:

Whisk together the olive oil, lemon juice, minced garlic, oregano, pepper, and salt in a large bowl. Taste it as you go; the garlic should be a background note, not overpowering.

Bring it all together:

Add the cooled farro, tomatoes, cucumber, red onion, olives, parsley, and mint to the dressing and toss everything gently so nothing gets bruised. You want to see the individual ingredients, not a mush.

Fold in the feta:

Add it last, with a light hand, so you get those beautiful pockets of cheese throughout instead of breaking it into dust.

Taste and serve:

Give it a final taste and adjust lemon or salt if needed. Serve it straight away at room temperature, or chill it and let it come back to room temperature before eating.

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One afternoon my daughter came home from school hungry and skeptical, and I handed her a bowl of this still cool from the fridge. She ate the whole thing standing at the kitchen counter without complaining once, which felt like winning the lottery. That's when salad stopped being something I made and started being something we both looked forward to.

Make It Your Own

The beauty of this salad is how forgiving it is. Add crispy chickpeas for protein, or swap the farro for quinoa if you need it gluten-free. Roasted red peppers bring a sweetness, while artichoke hearts add earthiness. Some people throw in a handful of arugula for peppery bite, others add grilled chicken if they want it heartier. The lemon-oil dressing is the anchor that holds everything together, so that stays the same.

Timing and Storage

This is one of those rare salads that actually improves if you let it sit overnight in the fridge, as long as you've kept the feta separate. The flavors deepen and mingle, and everything softens just enough. It keeps for three days, though I've never had leftovers last that long.

Pairing and Serving

Serve this alongside grilled fish or chicken, or eat it as a complete lunch on its own. A glass of chilled rosé or crisp white wine turns it into something special, and it's substantial enough to bring to a potluck without apologies. Even cold, straight from the fridge, it feels bright and alive.

• Make it a few hours ahead to let flavors develop, but add the feta just before serving.
• If the salad seems dry the next day, drizzle it with a little more olive oil and fresh lemon juice.
• This doubles easily and holds up beautifully for meal prep throughout the week.

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This salad taught me that the best meals don't need to be complicated, just intentional. Make it when you want to taste the season.

Recipe FAQs

→ How do I cook farro perfectly for the salad?

Rinse farro under cold water, then simmer it in salted water for 20-25 minutes until tender but still chewy. Drain and cool before adding to the salad.

→ Can I substitute any ingredient to suit dietary needs?

Yes, quinoa can replace farro for a gluten-free version, and adding chickpeas or grilled chicken increases protein content.

→ What herbs enhance the flavor of this salad?

Fresh parsley and mint add brightness and herbal notes, complementing the tangy cheese and vegetables beautifully.

→ How should the dressing be prepared and used?

Whisk together extra-virgin olive oil, lemon juice, minced garlic, dried oregano, black pepper, and salt. Toss salad ingredients gently in the dressing before serving.

→ Is this salad suitable for vegetarians?

Yes, it contains no meat and uses feta cheese, making it suitable for vegetarian diets.

→ How can I add more flavor variations to this dish?

Consider adding roasted red peppers or artichoke hearts to introduce additional depth and flavor complexity.