Mediterranean Farro Salad Cucumber (Print View)
Wholesome farro salad with cucumber, tomatoes, olives, feta, and fresh herbs dressed in lemon vinaigrette.
# What You'll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Herbs
04 - 1 large cucumber, diced
05 - 1 cup cherry tomatoes, halved
06 - 1/2 small red onion, finely diced
07 - 1/2 cup Kalamata olives, pitted and sliced
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped
→ Cheese
10 - 3/4 cup feta cheese, crumbled
→ Dressing
11 - 1/4 cup extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1/2 teaspoon dried oregano
16 - 1/4 teaspoon black pepper
17 - Salt, to taste
# How to Make:
01 - Rinse the farro under cold water. In a medium saucepan, combine farro, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 20–25 minutes, until tender but still chewy. Drain any excess water and let cool slightly.
02 - In a large bowl, combine the cooked farro, diced cucumber, cherry tomatoes, red onion, olives, parsley, and mint.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, black pepper, and a pinch of salt until emulsified.
04 - Pour the dressing over the salad ingredients and toss gently to combine.
05 - Fold in the crumbled feta cheese. Taste and adjust seasoning if necessary.
06 - Serve chilled or at room temperature. Garnish with extra parsley and feta if desired.
# Expert Suggestions:
01 -
- The chewy farro paired with crisp vegetables creates the most satisfying texture contrast
- It actually tastes better after sitting in the fridge, making it perfect for meal prep
- The zesty lemon-herb dressing makes everything taste impossibly fresh
02 -
- Farro naturally contains gluten, but you can use pearled barley or quinoa if you need this to be gluten free
- Letting the salad rest for at least twenty minutes before serving allows the farro to fully absorb the dressing
- The salad keeps beautifully in the refrigerator for three to four days and actually tastes better on day two
03 -
- Rinse the diced red onion under cold water for thirty seconds to remove its harsh bite while keeping its flavor
- Wait to add the feta until just before serving if you are meal prepping, as it can become slightly mushy after sitting for days
- Double the dressing recipe and keep some in a jar in the refrigerator, it is wonderful on green salads too