Greek Farro Salad
This Greek farro salad is made with hearty grains, vegetables and feta cheese for a simple but delicious salad that will keep you feeling full. This salad can be enjoyed for lunch as an appetizer or side dish.
What is farro?
Farro is an ancient grain that is high in fibre and high in protein. When cooked, farro has a nutty taste and chewy texture that works really well in salads. Because it is a hearty grain it is also very satiating and will keep you feeling full.
It’s important to note that farro is a type of wheat and therefore is not gluten-free. (Though if you did want to make this recipe gluten-free you can use quinoa or rice!)
Why you’ll love this recipe
- High in protein and fibre. Each serving of this Greek farro salad has 5 grams of fibre and 7.5 grams of protein.
- Easy to make. This salad is super easy to throw together and takes less than 15 minutes to make. (If using pre-cooked farro.)
- Keeps well. Even after being dressed, this salad keeps well in the fridge for 1-2 days. It’s also a great option to bring to a summer barbeque or potluck!
Greek farro salad ingredients
- Farro: this is of course the main component of the salad! You can find Farro at most supermarkets, at health food stores or online on Amazon.
- Cherry tomatoes: you can also chop up large tomatoes if you prefer.
- Cucumber: regular or Lebanese cucumbers both work here.
- Parsley: use fresh parsley, not dried.
- Red onion: this type of onion is traditional in a Greek salad. If you prefer a milder onion taste you can use scallions.
- Kalamata olives: I like to use pitted and chopped kalamata olives, but you can also use kalamata olives with pits in them if you prefer.
- Feta: cubed or crumbed feta cheese both work.
- Greek dressing: a homemade simple greek salad dressing to pour onto the salad.
How to make a Greek farro salad
Cut and chop all the vegetables and add them to a large salad bowl with the farro.
Prepare the Greek dressing by mixing the dressing ingredients together in a small jar or bowl, then pour onto the salad and mix.
Customize this salad
- Add protein: if you want to make this salad a complete meal, feel free to serve it with some tofu, tempeh, grilled chicken, shrimp, or whatever protein you like.
- Add chickpeas: make it into a Greek farro and chickpea salad by adding 1 can of chickpeas to the salad. This will also add some more protein and fibre to the salad.
- Use another grain: if you can’t find farro or want to make the salad gluten-free, try using quinoa or brown rice for this recipe.
How to store leftovers
Store this Greek farro salad in an airtight container in the fridge for 1-2 days if dressed, and 3-4 days if undressed.
It’s always best to store salad undressed in the fridge and to dress it right before eating. That being said, this salad will last in the fridge for 1-2 days if already dressed and will still taste great. If left undressed, the salad will last in the fridge for 3-4 days.
Tips for making Greek farro salad
- Cook the farro ahead of time. It’s best to prepare the farro in advance or to use day-old farro that’s been in the fridge overnight so the farro isn’t hot when added to the salad.
- Cook the farro in vegetable broth. For even more flavour, try cooking the farro in vegetable broth instead of water. This will infuse the farro with delicious flavour and make an even tastier salad.
- Add any vegetables or herbs you love. Feel free to add any additional veggies you love to this salad. Try sundried tomatoes, peppers, artichoke hearts, fresh basil, cilantro or anything else that you think would taste delicious!
Farro salad FAQ
Yes! This is a great salad to prepare ahead of time and will last 3-4 days in the fridge undressed. It’s also great to bring to barbeques and potlucks and can be dressed right before serving.
Farro can sometimes has a slightly bitter taste if you don’t rinse it before cooking. It’s always best to rinse farro in a strainer until the water runs clear before cooking.
Yes! Farro is a healthy grain that is packed with protein and fibre.
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A simple Greek-style salad with Farro.
- 2 cups farro, cooked and cooled(about 1 cup uncooked)
- 1/2 cup chopped parsley
- 1 1/2 cups cherry tomatoes, cut in half
- 1/2 cucumber, chopped
- 1/3 red onion, chopped
- 1/2 cup kalamata olives, cut in halves
- 1/3 cup feta cheese, cut into cubes
- 3 tbsp olive oil
- 1 1/2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- salt & pepper to taste
- Add the farro, parsley, cherry tomatoes, cucumber, red onion, kalamata olives and feta cheese together in a large bowl.
- To prepare the dressing, mix all the dressing ingredients together in a small cup or jar.
- Pour the dressing onto the salad, toss together and serve.
It’s best to cook the farro ahead of time so it has time to cool before adding it to the salad.
Customize this salad with any additional veggies you love.
Store in the fridge for 3-4 days undressed, or 1-2 days if dressed.
- Serving Size: 1/4 of the recipe
- Calories: 336
- Sugar: 2/5g
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 7.5g
Keywords: greek farro salad, mediterranean farro salad