This easy and delicious Greek Farro Salad is a great addition to any meal. It has tons of flavor from a quick lemon and herb vinaigrette, garden fresh tomatoes, cucumbers, red onion, and feta all mixed with farro.
I am loving all of the garden fresh produce we have this summer and salads are on the menu just about every day. We’ve been loving the Mexican Street Corn Pasta Salad and my Greek Salad with Roasted Garlic Salad Dressing is always a favorite.
I know it’s been a little quiet around here but we’ve had some BIG stuff going on. A few weeks ago our first grandson was born. We are so blessed and so proud.
It’s still a little strange to think of myself as a grandma but I’m pretty sure it’s the best thing ever. We are totally smitten with him. I am beyond thrilled that they live 5 minutes away.
I have a whole stack of recipes that we have made and I’ve yet to share with you but this one was so good, I just had to bump it to the front of the line. I know you are going to love it.
I had a farro salad on my list to make and this is a dish I will be making all summer long. It’s just bursting with Mediterranean flavors. It’s also the perfect make ahead side for grilled steak, chicken or fish.
This simple Greek Farro Salad is totally hearty enough on it’s own as a main dish. Great to make and enjoy for lunch throughout the week.
What is Farro:
Farro is a whole grain in the wheat family. It can be eaten plain, like rice or a great addition to soups, salads and other side dishes. It has a chewy consistency and slightly nutty flavor.
How to Cook Farro:
Farro needs to be rinsed before cooking. Add 1 part farro to 3 parts water to a pan and bring to a boil. Lower heat to simmer, cover and simmer for 30 minutes. Drain excess water.
Where to Buy Farro:
Farro is generally located in the grain isle near the rice and barley of the grocery store. I like Bob’s Red Mill Farro and I order it from Amazon when they don’t have it at my local store.
How to Make Greek Farro Salad:
- Cook farro, drain and cool.
- Mix vinaigrette together by combining lemon juice, olive oil, fresh basil, fresh rosemary, fresh mint, honey, granulated garlic, salt and pepper.
- Dice tomatoes, cucumbers and red onion.
- Mix farro, vinaigrette, vegetables and feta cheese together.
- Cover and refrigerate 1 hour.
Our garden has also been keeping us busy. Thank goodness for my hard working husband who does all of the weeding and watering. I do the picking and my mother in law helps me get it all cleaned up and frozen or canned.
We could seriously open our own farmers market but who has the time? Not me! Luckily we have family and neighbors who are hungry for fresh veggies.
At the moment my entire bar is covered in vine ripened heirloom tomatoes, sweet peppers and more yellow squash than I’ve ever seen.
My fridge is stocked with green beans, cucumbers and more peppers. The okra just started and our snap peas and broccoli should be ready soon.
Hopefully I will have more healthy recipes with these summer fresh veggies to share with you soon and lots more grilling recipes to get you through the summer.
Delicious Dishes to Complete Your Meal:
More Farro Dishes to Check Out:
- Lemon Grilled Chicken with Farro and Wilted Greens
- One Pan Farro with Mushrooms and Peas ~ The Mediterranean Dish
- Sweet Corn, Gouda and Farro Risotto ~ Foodie Crush
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Add cooled farro to a large bowl. Add tomatoes, cucumbers, and onions. In a small bowl combine lemon juice, olive oil, honey, basil, rosemary, mint, garlic, salt and pepper. Whisk until well combined. Pour over farro mixture and add feta. Toss until well combined. Cover and refrigerate for one hour or until ready to serve.
Amount Per Serving:Calories: 373 Total Fat: 16g Saturated Fat: 4g Cholesterol: 11mg Sodium: 370mg Fiber: 8g Sugar: 11g Protein: 11g
Add cooled farro to a large bowl. Add tomatoes, cucumbers, and onions.
In a small bowl combine lemon juice, olive oil, honey, basil, rosemary, mint, garlic, salt and pepper. Whisk until well combined.
Pour over farro mixture and add feta. Toss until well combined.
Cover and refrigerate for one hour or until ready to serve.
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