This Greek farro salad combines hearty ancient grains, fresh vegetables and tangy feta for a satisfying, flavorful dish. It’s perfect for lunch, a light dinner, or as a side or appetizer.
What is farro?
Farro is an ancient wheat grain valued for its nutty flavor, firm chew and good fibre and protein content. Cooked farro holds its texture well, making it an excellent base for grain salads. Note: farro is a wheat product and contains gluten; substitute quinoa or rice if you need a gluten-free option.
Why you’ll love this recipe
- Nutrient-dense. Each serving delivers a good balance of protein and fibre, helping you feel full and satisfied.
- Quick and easy. With pre-cooked farro, the salad comes together in about 15 minutes.
- Make-ahead friendly. The salad keeps well in the fridge and is a great option for potlucks, barbeques and meal prep.
Greek farro salad ingredients
- Farro — cooked and cooled; the main base of the salad.
- Cherry tomatoes — halved; swap for chopped large tomatoes if preferred.
- Cucumber — regular or Lebanese, chopped.
- Parsley — fresh, chopped.
- Red onion — thinly chopped; scallions work for a milder bite.
- Kalamata olives — pitted and halved or chopped.
- Feta — cubed or crumbled.
- Greek dressing — a simple vinaigrette to toss with the salad.
How to make a Greek farro salad
Step 1
Prepare and chop all vegetables. In a large bowl, combine cooled farro with parsley, cherry tomatoes, cucumber, red onion, olives and feta.
Step 2
Whisk the dressing ingredients together in a small jar or bowl. Pour over the salad, toss to combine, and serve.
Customize this salad
- Add protein. Top with grilled chicken, shrimp, tofu or tempeh to make it a complete meal.
- Add chickpeas. Stir in a can of drained chickpeas for extra fibre and protein.
- Swap the grain. Use quinoa or brown rice to make a gluten-free version.
How to store leftovers
Store in an airtight container. If dressed, keep in the fridge for 1–2 days. Undressed, the salad will stay fresh for 3–4 days; dress just before serving when possible.
Tips for making Greek farro salad
- Cook farro ahead. Prepare farro in advance and cool it completely so the salad stays crisp and the dressing adheres well.
- Cook in broth. For extra flavor, cook farro in vegetable broth instead of water.
- Be flexible. Add any vegetables or herbs you enjoy — roasted peppers, artichoke hearts or fresh basil are all great options.
Farro salad FAQ
Yes. The salad stores well undressed for 3–4 days in the fridge and can be dressed just before serving. If already dressed, it will keep about 1–2 days.
Rinsing farro before cooking removes surface dust and reduces any slight bitterness. Rinse until the water runs clear.
Yes. Farro provides fibre, protein and essential nutrients, making it a nutritious grain choice.
Try these salad recipes next!
- Superfood Salad
- Kale White Bean Salad
- Mediterranean Chickpea Salad
- Farro Salad With Halloumi
If you make this Greek Farro Salad, please leave a comment or rating to share your experience. I’d love to hear how you enjoyed it.
Greek Farro Salad
- Author: Jessica Hoffman
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Lunch & Dinner
- Method: Mix
- Cuisine: Greek
- Diet: Vegetarian
Description
A simple Greek-style salad built on a base of farro.
Ingredients
Salad
- 2 cups farro, cooked and cooled (about 1 cup uncooked)
- 1/2 cup chopped parsley
- 1 1/2 cups cherry tomatoes, halved
- 1/2 cucumber, chopped
- 1/3 red onion, chopped
- 1/2 cup kalamata olives, halved
- 1/3 cup feta cheese, cubed or crumbled
Greek dressing
- 3 tbsp olive oil
- 1 1/2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- Salt and pepper to taste
Instructions
- Add farro, parsley, cherry tomatoes, cucumber, red onion, kalamata olives and feta to a large bowl.
- Whisk or shake the dressing ingredients together in a small jar or cup.
- Pour the dressing over the salad, toss to combine and serve.
Notes
Cook farro ahead so it has time to cool before adding to the salad. Customize with any extra vegetables or herbs you enjoy. Store undressed for 3–4 days or dressed for 1–2 days.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 336
- Sugar: 2–5 g
- Fat: 15 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 7.5 g