Best Ever Farro Salad Recipe

5 from 3 votes

Whenever someone asks me to bring a side to a summer party, I pretty much always bring a farro salad. This version is my favorite thanks to its bright Mediterranean-inspired flavors and super easy steps. Everyone always asks for the recipe! My farro salad uses easy-to-find ingredients (because who wants to scour the grocery store for a tricky ingredient?). I also love this recipe because it does not require a ton of prep like other recipes that use more cooked ingredients - the only cooking in this recipe is the farro! It's bright & refreshing thanks to the use a two kinds of fresh herbs and fresh lemon juice. This recipe is also perfect for a light, healthy lunch and can be paired with lots of other tasty sides.

Prep Time5

Cook Time15

Total Time20

Servings:

Calories: 340kcal

Author: Allie Petersen

Ingredients

3 cups cooked farro (1 cup uncooked)
1/2 medium red onion, diced
3/4-1 cup halved cherry tomatoes use 1 cup if you love cherry tomatoes!
1-2 cups fresh arugula optional
1/4 cup chopped fresh mint
1/4 cup chopped fresh dill
1/3-1/2 cup crumbled feta cheese (I used Follow Your Heart df version)
1/3 cup sliced kalamata olives

Lemon Dressing

1/4 cup high quality extra virgin olive oil
3 tbsp fresh lemon juice (about 1 lemon)
2 tsp dijon mustard
1 tsp maple syrup
1/4 tsp garlic powder
salt and pepper to taste

Instructions

If you haven't yet, cook your farro. Rinse the farro under cold water. In a pot, combine farro and water or vegetable broth and a pinch of salt. Bring to a boil, then reduce heat and simmer (covered) for 15-20 minutes or until tender. (check package, cook time can vary). Drain any excess liquid and let it cool.
Tip: You can cook your farro in low-sodium vegetable broth for more flavor.
3 cups cooked farro
While the farro cooks, chop you veggies and and herbs.
Whisk your salad dressing and set aside.
1/4 cup high quality extra virgin olive oil, 3 tbsp fresh lemon juice, 2 tsp dijon mustard, 1 tsp maple syrup, 1/4 tsp garlic powder, salt and pepper to taste
In a large bowl, combine the cooked farro, cherry tomatoes, red onion, olives, fresh herbs, and feta cheese. Toss gently to combine.
1/2 medium red onion, diced , 3/4-1 cup halved cherry tomatoes, 1-2 cups fresh arugula , 1/4 cup chopped fresh mint, 1/4 cup chopped fresh dill , 1/3-1/2 cup crumbled feta cheese, 1/3 cup sliced kalamata olives
Pour the dressing over the salad and toss until everything is well coated.
Tip: Taste and add salt and pepper as desired.
Garnish with chopped fresh herbs you have leftover, if desired. Serve immediately or refrigerate for about 30 minutes to allow the flavors to meld.

Notes

NOTES:

The addition of arugula is optional - I found the salad also tastes incredible without it! You could also try baby spinach instead.
This farro salad tastes even better if it sits for at least 30 minutes. You can enjoy either room temperature or chilled.
Feel free to switch up the herbs - this would also be great with fresh parsley!
Chickpeas are a great addition for more protein.
If you like a touch of sweetness, add in some chopped apple or dried cranberries.

How do I know if an olive oil is high quality and why does that matter?

Olive oil quality can make or break a salad because it acts as both a flavor carrier and a binding element for the salad dressing. To find a high quality olive oil, choose one that is:

extra virgin
in a dark bottle
a reputable brand (Lucini, California Olive Branch, and Brightland are great, amongst others)

Nutrition