Mediterranean Farro Salad Cucumber

The first time I made this farro salad, I had just returned from a trip to Greece and was desperate to recreate those bright, briny flavors I kept dreaming about. My kitchen smelled like lemon and mint as I cooked the farro, and I remember standing over the cutting board, happily dicing cucumbers while summer sunlight poured through the window. That first batch was gone in twenty minutes flat, my family standing around the counter eating it straight from the bowl.

Last summer, I brought this salad to a neighborhood potluck and watched three different people ask for the recipe within the first ten minutes. There is something almost magical about how the feta mingles with the olive oil and creates these little creamy pockets throughout the salad. My friend Sarah, who claims to hate salads, went back for thirds and finally admitted she might have been wrong about herself.

Ingredients

• Farro: This ancient grain has a wonderful nutty flavor and chewy texture that holds up beautifully in salads, unlike rice which can turn mushy
• English cucumber: Fewer seeds and thinner skin mean you can leave the peel on for extra crunch
• Cherry tomatoes: They stay firmer than larger tomatoes and burst with sweetness when you bite into them
• Red onion: A quick trick is to rinse the diced onion under cold water to mellow its sharp bite
• Kalamata olives: These purple gems bring that essential briny Mediterranean note
• Fresh parsley and mint: The combination is classic and bright, dont skip the mint, it makes the whole salad sing
• Feta cheese: Use a good quality Greek feta packed in brine for the creamiest texture and best flavor
• Extra virgin olive oil: This is the backbone of the dressing, so use one you really love
• Fresh lemon juice: Bottled lemon juice simply cannot compare to the bright acidity of freshly squeezed
• Dijon mustard: This helps emulsify the dressing so it clings to every grain and vegetable

Instructions

Cook the farro:

Rinse the farro under cold water until the water runs clear, then combine it with two cups of water and a half teaspoon of salt in a medium saucepan. Bring it to a boil, then reduce to a gentle simmer and cook uncovered for twenty to twenty-five minutes until the grains are tender but still have a pleasant chew. Drain any remaining water and spread the farro on a baking sheet to cool slightly, which prevents it from becoming gummy.

Prep the vegetables:

While the farro cooks, dice the cucumber into bite-sized pieces, halve the cherry tomatoes, and finely dice the red onion. Pit and slice the Kalamata olives, then chop the fresh parsley and mint until you have about a half cup total combined herbs.

Make the dressing:

Whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, dried oregano, black pepper, and a pinch of salt in a small bowl. Keep whisking until the mixture thickens slightly and becomes opaque, which tells you the dressing has emulsified properly.

Combine everything:

In a large mixing bowl, add the cooked farro, cucumber, tomatoes, onion, olives, parsley, and mint. Pour the dressing over the salad and toss gently until every grain is coated and the vegetables are evenly distributed throughout.

Add the feta:

Fold in the crumbled feta cheese, being careful not to break it up too much. Taste the salad and add more salt or pepper if needed, keeping in mind the feta and olives are already quite salty.

Final touch:

Let the salad sit for at least ten minutes before serving to allow the flavors to meld together beautifully. It tastes wonderful chilled or at room temperature, and you can garnish with extra herbs or feta just before serving if you want it to look extra pretty.

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My husband initially turned his nose up at the idea of a grain salad, calling it rabbit food, but after one bite of this farro creation, he sheepishly asked if we could have it for lunch the next day too. Something about how the creamy feta coats each grain of farro makes this feel substantial and satisfying rather than like an ordinary salad.

Making It Your Own

I have found that this farro salad is incredibly forgiving and welcomes all sorts of additions. Sometimes I throw in roasted chickpeas for extra protein, or diced bell peppers when my garden is overflowing with them. The template stays the same, but the variations keep it interesting all summer long.

Perfect Pairings

This salad has become my go-to side for grilled fish or chicken, especially on warm evenings when I want something lighter than pasta or potato salad. A crisp white wine like Sauvignon Blanc or a dry rosé complements the bright flavors beautifully. I have also served it alongside grilled vegetables for a completely vegetarian dinner that feels special enough for guests.

Serving Strategies

For potlucks and picnics, I bring the salad in a shallow serving dish rather than a deep bowl so people can easily see all the colorful ingredients. The farro holds up beautifully outdoors and never gets soggy like lettuce-based salads. Consider bringing a small extra container of feta on the side if you are serving guests who avoid dairy.

• Use a vegetable peeler to create pretty ribbons of cucumber if you want to impress guests
• Toast the farro in a dry pan for three minutes before adding water for an even nuttier flavor
• Save a little extra mint and parsley to sprinkle on top just before serving for a pop of green

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This farro salad has earned a permanent spot in my summer rotation, and I find myself craving its bright, fresh flavors even in the depths of winter. Hope it brings a little Mediterranean sunshine to your table too.

Recipe FAQs

→ What type of grain is best for this salad?

Farro is recommended for its nutty flavor and chewy texture, but barley or quinoa can be used as alternatives.

→ How do I prepare the farro for the salad?

Rinse farro thoroughly, then simmer in salted water for 20-25 minutes until tender yet chewy. Drain and cool before mixing.

→ Can the dressing be made ahead of time?

Yes, the lemon-herb dressing can be whisked together and refrigerated for a day to enhance flavors before tossing with the salad.

→ Is it possible to make this dish vegan?

Omit the feta cheese or substitute with a plant-based alternative to keep the salad vegan-friendly.

→ What herbs complement this salad best?

Fresh parsley and mint provide bright, aromatic notes that balance the rich olives and creamy cheese.

→ How should this salad be served?

Serve chilled or at room temperature as a light main or refreshing side, perfect for warm weather or gatherings.