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Mediterranean Farro Salad with Feta and Lemon Herb Vinaigrette

A vibrant bowl of farro salad mixed with chopped cucumber, halved cherry tomatoes, and feta cheese.
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A fresh, hearty grain salad featuring chewy farro, salty feta, and a bright lemon herb dressing, perfect for lunch or a side dish.

Ingredients

Scale
  • 1 cup semi-pearled farro
  • 3 cups water or vegetable broth
  • 1 cup chopped cucumber
  • 1 cup halved cherry tomatoes
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • For the Vinaigrette:
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Cook the farro: Combine farro and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 25 to 30 minutes, or until tender but still slightly chewy. Drain any excess liquid and let the farro cool slightly.
  2. Prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper.
  3. Assemble the salad: In a large bowl, combine the cooled farro, cucumber, cherry tomatoes, parsley, and mint.
  4. Dress the salad: Pour the vinaigrette over the farro and vegetable mixture. Toss gently to coat everything evenly.
  5. Add feta: Fold in the crumbled feta cheese just before serving.
  6. Serve: You can serve this salad immediately or chill it for later. This recipe works well for meal planning.

Notes

  • For a seasonal variation, add roasted sweet potatoes and kale for a fall harvest salad feel.
  • This salad holds up well for make ahead salads and is great for potlucks.
  • If you are looking for healthy lunch meals or vegetarian grain bowls, this recipe fits those needs.
  • Consider this recipe as part of your meal planning strategy for clean eating salads.

Nutrition

Find it online: https://www.unfoldrecipes.com/farro-salad-mediterranean-feta-lemon-herb/