Mediterranean Farro Salad
This vibrant Mediterranean farro salad is packed with fresh, crunchy veggies and tossed in a lemony garlic vinaigrette. It’s the ultimate summer salad to brighten up any meal!
I don’t think farro is a well known grain in the U.S. I’ve brought this farro salad to a few family get-togethers and when the food is served, I watch people look at it. I know exactly what they are thinking: “What is this? What’s in it? And should I take a chance on it?”
The family members who’ve had it before, take a big spoonful on their plates. The ones who haven’t, take a little spoonful. But you better believe they come back for more once they’ve tasted it.
I love making farro dishes but I’ve only blogged about two of them: farro stuffed mushrooms and Tuscan white bean soup.
Farro facts
- The word farro is Italian and translates to “ancient wheat grain.”
- It doesn’t refer to one grain but to three grains – Einkorn, Emmer and Spelt.
- Farro has a nutty flavor and chewy texture.
- Farro delivers protein, fiber, vitamins, minerals and antioxidants.
Here’s a great article about the delicious grain.
Helpful tips
- You can make this farro salad vegetarian by cooking it in water or vegetable broth. I use chicken broth when I cook farro to give it more flavor.
- You could also make it vegan by further omitting the feta cheese.
- Make sure the farro has cooled completely before adding the rest of the ingredients.
- Sometimes I put the sun-dried tomatoes in while the farro is hot or still warm to help soften them.
- Other great additions to this farro salad are cucumber, cherry tomatoes, red onion, and red bell pepper.
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How to make Mediterranean farro salad
Step one
Get a large bowl, place a sieve in it and measure out one cup of farro. Run water over the farro and swish your finger through the grain. Dump the water and repeat two more times.
Step two
Put water and chicken broth in a medium saucepan and bring to a boil. Add farro and once the mixture comes back to a boil, lower to a simmer and cook for 30 minutes.
There may be excess liquid but don’t dump it. Let the farro sit and it will soak up the excess. This makes it plump and tender.
Place cooked farro in a large mixing bowl.
Step three
Gather the rest of the ingredients: fresh parsley, sun-dried tomatoes, Kalamata olives, roasted red peppers and feta.
Step four
Add chopped sun-dried tomatoes. (A)
Step five
Add the chopped roasted peppers and parsley. (B)
Step six
Add chopped Kalamata olives. (C)
Step seven
Add feta cheese.
Step eight
Add chopped purple onion. (E)
Step nine
In another mixing bowl, add olive oil, red wine vinegar, lemon juice, garlic paste, dijon mustard, dried oregano and salt. Whisk until combined. (F)
Step ten
Pour dressing over the farro salad and mix the whole thing with a spatula until combined.
Transfer into a serving dish.
Time to either bring it to a potluck or enjoy it as a side dish.
I hope you enjoyed this farro salad recipe! It’s so delicious and satisfying.
And as always, may all your dishes be delish.
If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Mediterranean Farro Salad
Ingredients
- 1 cup farro (rinsed)
- 2 cups chicken broth (or vegetable broth or just water)
- 1 cup water
- .50 cup sun-dried tomatoes (chopped)
- .50 cup roasted red peppers (chopped)
- .50 cup parsley (fresh, chopped)
- .50 cup Kalamata olives (chopped)
- .50 cup feta cheese (1/4 – 1/2 cup)
Dressing
- 1/8 cup olive oil
- 1/8 cup red wine vinegar
- 1 tablespoon lemon juice (freshly squeezed – 1 – 2 tablespoons)
- 1 teaspoon garlic paste (or one clove, crushed)
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 1/8 teaspoon salt
Instructions
- Place broth and water in a medium saucepan and turn heat on medium. Once it comes to a boil, add farro and bring it back to a boil. Lower to a simmer and cook for 30 minutes. Set aside and let the farro cool to room temperature
- Place farro in large mixing bowl and add sun-dried tomatoes, roasted red peppers, parsley, olives, onion and feta.
- In another mixing bowl add the ingredients for the dressing: olive oil, red wine vinegar, lemon, garlic, mustard, oregano and salt. Whisk until combined and pour over farro salad. Mix with a rubber spatula until combined
- Transfer to a serving bowl
- Serve
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
- You can make this farro salad vegetarian by cooking it in water or vegetable broth. I use chicken broth when I cook farro to give it more flavor.
- You could also make it vegan by further omitting the feta cheese.
- Make sure the farro has cooled completely before adding the rest of the ingredients.
- Sometimes I put the sun-dried tomatoes in while the farro is hot or still warm to help soften them.
- Other great additions to this farro salad are cucumber, cherry tomatoes, red onion, and red bell pepper.
