Farro Salad with Feta
Farro Salad with Feta is a light and hearty summer salad, quick to make and so good to enjoy with everything. Made with farro a hearty ancient whole grain, briny feta cheese and chopped vegetables this easy wheat berry salad is full of flavor and stays good in the fridge for a couple of days. Enjoy with a glass of Iced Tea Lemonade (Arnold Palmer Drink)
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Why This Recipe is So Good
This simple farro salad with feta is the perfect side dish for this Dutch Oven Whole Roast Chicken with Potatoes or Spatchcock Lemon Herb Butter Chicken with Fingerling Potatoes. It’s light and hearty but so flavorful.
Enjoy this salad as a light lunch or easy summer side dish. Farro salad can last for a few days in the fridge so it’s perfect to meal prep at the beginning of the week for easy meals.
Recipe Ingredients
Farro: This is a hearty ancient whole grain with a nutty and chewy texture that holds up great in everything from soups to salads. Farro is the base of this wheat berry salad, and it makes it so filling and delicious.
Vegetables: This farro salad has a mix of chopped cucumber, tomatoes, red onion and cilantro. You can easily customize the vegetables to your taste by adding marinated olives or artichoke hearts, sun dried tomatoes, baby spinach, etc.
Feta: The salty feta cheese adds a delicious pop of flavor in every bite.
Simple dressing made with olive oil, minced garlic, and lemon juice.
How To Make Farro Feta Salad
Boil farro
Using a fine mesh strainer rinse farro really well with cold water to remove any starch.
To a medium sized pot add farro and water. On medium high heat bring the water to a boil then reduce the heat to a low simmer. Cover and cook until the farro is tender, about 10 – 15 minutes. I’m using quick cooking farro so cook for a bit longer with more water if needed.
Make the salad
Once the farro is done, stir in the minced garlic and olive oil. Allow the farro to cool completely.
In a large mixing bowl, add the cooked farro, chopped vegetables, lemon juice, salt, black pepper, and crumbled feta cheese. Mix together, taste, and adjust seasoning if needed.
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- 4-Ingredient Macaroni Salad Recipe
- Caesar Salad Dressing without Anchovies
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Farro Salad with Feta
Equipment
- Medium-sized pot
Ingredients
- ¾ cup dry farro I used quick cooking Italian farro
- ¾ cup water
- 2 – 3 garlic cloves minced
- 6 tablespoons olive oil
- 1 cup tomatoes chopped
- 1 cup cucumbers chopped
- 2-4 slices red onion sliced
- 3 tablespoons cilantro or parsley, roughly chopped
- 2 tablespoons lemon juice freshly squeezed
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 4 ounces feta cheese crumbled
Instructions
- Using a fine mesh strainer rinse farro really well with cold water to remove any starch.¾ cup dry farro
- To a medium sized pot add farro and water. On medium high heat bring the water to a boil then reduce the heat to a low simmer. Cover and cook until the farro is tender, about 10 – 15 minutes. I'm using quick cooking farro so cook for a bit longer with more water if needed.¾ cup water
- Once the farro is done, stir in the minced garlic and olive oil. Allow the farro to cool completely.2 – 3 garlic cloves, 6 tablespoons olive oil
- In a large mixing bowl, add the cooked farro, chopped tomatoes, cucumbers, a few slices of red onion, chopped cilantro or parsley, lemon juice, salt, black pepper, and crumbled feta cheese. Mix together, taste, and adjust seasoning if needed.1 cup tomatoes, 1 cup cucumbers, 2-4 slices red onion, 3 tablespoons cilantro, 2 tablespoons lemon juice, ¼ teaspoon salt, ¼ teaspoon ground black pepper, 4 ounces feta cheese
