Mediterranean Farro Salad (Printable)
Nutty farro tossed with cucumber, tomatoes, olives, herbs, and creamy feta in a bright dressing.
# Ingredient List:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 cup cucumber, diced
05 - 1 cup cherry tomatoes, halved
06 - 1/4 cup red onion, finely diced
07 - 1/4 cup Kalamata olives, pitted and sliced
→ Cheese
08 - 3/4 cup feta cheese, crumbled
→ Herbs
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon dried oregano
14 - 1 garlic clove, minced
15 - 1/2 teaspoon Dijon mustard
16 - Salt and black pepper, to taste
# How to Make:
01 - Combine farro, water, and salt in a medium saucepan. Bring to a boil, then reduce heat and simmer covered for 25 to 30 minutes until tender but still chewy. Drain any excess water and allow to cool slightly.
02 - Place diced cucumber, halved cherry tomatoes, finely diced red onion, sliced Kalamata olives, chopped parsley, and chopped mint into a large mixing bowl.
03 - Whisk together extra virgin olive oil, fresh lemon juice, dried oregano, minced garlic, Dijon mustard, salt, and black pepper in a small bowl until emulsified.
04 - Add the cooled farro to the vegetable and herb mixture. Pour the dressing over and toss gently to combine all ingredients evenly.
05 - Fold crumbled feta cheese into the salad. Taste and adjust seasoning if necessary.
06 - Chill or serve at room temperature, optionally garnished with additional herbs or feta.
# Expert Tips:
01 -
- It actually tastes better the next day once the flavors get cozy with each other in the fridge.
- You can throw it together in under an hour and feel genuinely impressed with yourself.
- It's hearty enough to eat alone for lunch but elegant enough to bring to a dinner party.
02 -
- Don't add the feta until the very end or you'll end up with crumbs instead of creamy pockets throughout the salad.
- If you make this the night before, store the dressing separately and toss it in right before serving, otherwise the farro will absorb all the liquid and taste dry.
03 -
- Toast the dried oregano in a dry pan for about 30 seconds before adding it to the dressing—it wakes up the flavor and makes the whole thing taste more vibrant.
- Use a microplane to zest a lemon and scatter it over top right before serving for a burst of brightness that feels like a finishing touch.