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Mediterranean Farro Salad with Feta and Lemon Vinaigrette

A molded serving of Mediterranean farro salad topped with feta cheese, red onion, cucumber, and tomatoes.
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Make this hearty, wholesome farro salad featuring fresh vegetables and tangy feta cheese with a simple lemon vinaigrette. It is perfect for a healthy lunch or a satisfying side dish.

Ingredients

Scale
  • 1 cup pearled farro
  • 3 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 cup red onion, finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil (for vinaigrette)
  • 3 tablespoons fresh lemon juice (for vinaigrette)
  • 1 teaspoon Dijon mustard (for vinaigrette)
  • 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 farro is 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 the olive oil, lemon juice, Dijon mustard, salt, and pepper until combined.
  3. Combine ingredients: In a large bowl, mix the cooled farro, cherry tomatoes, cucumber, red onion, and fresh parsley.
  4. Dress the salad: Pour the lemon 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 salad holds up well for make-ahead meal prep.

Notes

  • For a richer flavor, roast vegetables like bell peppers or zucchini before adding them to the salad.
  • You can substitute feta cheese with goat cheese or omit it for a dairy-free option.
  • This salad works well as a base for a farro lunch bowl; add grilled chicken or chickpeas for extra protein.

Nutrition

Find it online: https://cookingbycarla.com/farro-salad-mediterranean-feta-lemon-vinaigrette/