Mediterranean Farro Salad Cucumber Feta (Print View)
Wholesome salad with farro, cucumber, cherry tomatoes, feta, and herbs dressed in zesty lemon olive oil.
# What You'll Need:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 large cucumber, diced
06 - 1/4 small red onion, thinly sliced
07 - 1/4 cup Kalamata olives, pitted and sliced
→ Cheese
08 - 3/4 cup crumbled feta cheese
→ Fresh Herbs
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - Juice of 1 large lemon
13 - 1 clove garlic, minced
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon ground black pepper
16 - 1/4 teaspoon salt
# How to Make:
01 - Rinse farro under cold running water, then combine with 3 cups water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce heat to simmer, and cook uncovered for 20 to 25 minutes until tender yet chewy. Drain and allow to cool slightly.
02 - In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, black pepper, and 1/4 teaspoon salt until emulsified.
03 - Add cooked farro, cherry tomatoes, diced cucumber, red onion slices, Kalamata olives, chopped parsley, and chopped mint to the bowl with the dressing. Toss gently to evenly coat.
04 - Fold in crumbled feta cheese carefully to maintain texture.
05 - Taste the mixture and adjust seasoning if necessary. Serve chilled or at room temperature.
# Expert Suggestions:
01 -
- It comes together in under an hour and tastes even better the next day as flavors mingle.
- The hearty farro keeps you satisfied while staying light enough for warm weather eating.
- You can prep everything ahead and toss it together five minutes before serving.
02 -
- Don't dress the salad more than a few hours ahead or the feta will get soggy and the vegetables will weep.
- If you're making it ahead, keep the dressing separate and toss everything together right before serving.
03 -
- Cook your farro the night before and store it in the fridge so assembly becomes a five-minute task.
- If your tomatoes taste bland, don't despair—a tiny pinch of salt drawn up in a small bowl brings their flavor back to life.