Mediterranean Farro Salad Cucumber (Printable)
Wholesome farro and fresh vegetables tossed with feta and a lemon-olive oil dressing for a light, flavorful meal.
# Ingredient List:
→ 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 water. In a medium saucepan, combine farro, water, and 1/2 teaspoon salt. Bring to a boil, reduce heat, and simmer uncovered for 20–25 minutes until tender but still chewy. Drain and set aside to cool slightly.
02 - In a large mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, black pepper, and salt until well combined.
03 - Add cooked farro, cherry tomatoes, cucumber, red onion, olives, parsley, and mint to the bowl with dressing. Toss gently to combine all ingredients evenly.
04 - Fold in the crumbled feta cheese carefully, ensuring it is evenly distributed throughout the salad.
05 - Adjust seasoning to taste if necessary. Serve chilled or at room temperature.
# Expert Tips:
01 -
- It gets more delicious as it sits, so you can prep it ahead without panic.
- The feta stays creamy and doesn't get lost in the grain like it would in lighter salads.
- You can eat it warm, room temperature, or chilled—it's genuinely good every way.
02 -
- Don't drain the farro and let it sit on the counter getting cold before mixing—warm grain drinks in dressing like it's actually thirsty.
- If you're making this ahead, keep the cheese and fresh herbs separate and fold them in just before serving so they don't get soggy.
03 -
- Toast the farro lightly in a dry pan before boiling—it deepens the flavor and gives it a subtle nuttiness that makes people ask what's different.
- Make extra dressing and keep it separate; drizzle it fresh each time you eat so nothing gets soggy or oversaturated.