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Farro salad in a beige bowl - square
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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!
Course Salad, Side Dish
Cuisine Mediterranean
Keyword easy side dish, farro salad, grain salad, mediterranean salad
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 cups
Calories 363kcal
Author Elaine Benoit

Equipment

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

Notes

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.

Nutrition

Serving: 0.5cup | Calories: 363kcal | Carbohydrates: 51g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 1275mg | Potassium: 784mg | Fiber: 11g | Sugar: 7g | Vitamin A: 990IU | Vitamin C: 33.6mg | Calcium: 163mg | Iron: 3.7mg