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Greek Farro Salad
Greek Farro Salad
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
All the flavors of a traditional Greek salad are mixed with nutty farro in this winning summer side.
Course: Side Dish/Salad
Servings: 12 servings
  • 3 cups farro 6 cups cooked
  • 1 cup sweet bell yellow or orange pepper, diced
  • 1 English seedless cucumber, diced (about 2 cups)
  • 2/3 cup red onion finely diced
  • 2 cups grape tomatoes quartered
  • 1 tsp fresh oregano minced (or 1/2 tsp dry oregano)
  • 1/3 cup parsley minced
  • 1 Tbsp fresh mint minced
  • 1/2 cup pitted Kalamata olives coarsely chopped
  • 4 oz feta cheese crumbled
  • Salt and pepper

  • Dressing
  • 2 tsp dijon mustard
  • 1 small clove garlic very finely minced
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp red wine vinegar
  • 2/3 cup extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  1. Cook farro according to package instructions and drain well. Cool to room temperature.
  2. While the farro cooks and cools, prepare the rest of the salad.
  3. Combine all of the salad ingredients in a large bowl with the farro. Toss to combine.
  4. Whisk together the ingredients for the dressing and pour over the salad. Toss well, season with salt and pepper to taste, and serve.
  5. *Salad can be prepped one day ahead and stored in the refrigerator. Serve chilled or at room temperature.