Recipe By WestCoastMom
Published Jul 10th
Prep 15m Cook 35m Additional 2h 15m Ready In 2h 65m
Servings 8 cups Calories 346.6

This is a great alternative to a cold pasta salad as farro doesn’t get soggy and holds up to the dressing very well. Farro is an ancient Mediterranean grain, so I wanted to merge it with a Greek-style salad that’s perfect for summertime. This is great served with grilled lamb or chicken. Add black olives or fresh herbs to your liking!

Recipe Ingredients

  • 1 ½ cups farro
  • 4 cups chicken broth
  • 1 teaspoon olive oil
  • 1 teaspoon sea salt, or to taste
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Greek seasoning
  • 1 clove garlic, minced
  • 1 cup seeded, diced tomato
  • 1 cup seeded, diced cucumber
  • 1 cup chopped red bell pepper
  • ¾ cup thinly sliced red onion
  • 1 cup crumbled feta cheese
  • salt and ground black pepper to taste

Cooking Directions

  1. 1 Rinse farro with water; drain. Place farro in a pot; pour in chicken broth to cover farro by at least one inch, adding water if needed. Stir in 1 teaspoon olive oil and sea salt.
  2. 2 Bring liquid to a boil; reduce heat to medium and simmer, uncovered, stirring frequently, until tender, about 35 minutes for whole grain farro or about 20 minutes for pearled farro.
  3. 3 Drain farro, rinse with cold water, and set aside to cool completely, about 15 minutes.
  4. 4 Whisk 1/4 cup extra-virgin olive oil, lemon juice, Greek seasoning, and garlic together in a large bowl. Stir in tomato, cucumber, red pepper, red onion, and feta cheese. Stir farro into tomato mixture until completely coated with dressing; season with salt and pepper. Refrigerate salad for about 2 hours before serving.

Nutrition Facts

  • Calories 346.6
  • Carbohydrate 42.4 g
  • Cholesterol 25.6 mg
  • Fat 17.3 g
  • Fiber 1.5 g
  • Protein 10.3 g
  • Saturated Fat 5.2 g
  • Sodium 1480.4 mg
  • Sugar 4.9 g

Chef's Notes

Farro may be whole-grain, or pearled (perlato) with part or all of the outer coating removed. For more specific cooking times, see package directions; Vegetable broth can be used in place of the chicken broth; Add a 1/4 cup of chopped fresh herbs of your choosing like mint, cilantro or dill; The farro might soak up some of the lemon juice and oil, so you may need more dressing after it sits in the fridge for a day or two; I like to add half of a used lemon to the farro while cooking; after 5 minutes most of the lemon oils are used up and it can be tossed out. Some of the acidity from the lemon helps open up the husks if you are using whole grain farro; For a nice presentation, serve on lettuce leaves and sprinkle with fresh herbs.


  1. This salad is so good! I used Pearl farro and I love the texture. I used green onions instead of a red onion, I added chopped celery and chopped carrots, and due to dairy/lactose intolerance I did not use cheese. I also added a small amount of agave to the dressing. This recipe will be - Read more ...
  2. Loved it. I didn't make any changes because this is already perfect.
  3. Very much like falafel. Great as a summer time salad.
  4. I just discovered farro this year after cooking a Blue Apron dish for my son and his family. It's a delicious grain. So this August I was looking for a recipe to make a cold salad with farro and found it with this one. I love a greek salad and am happy to have found - Read more ...
  5. Really robust and flavorful. This would take very well to having kale added.
  6. This is an excellent side dish. So good when tomatoes are in season!! I added some Greek olives. Delicious!
  7. Great hot or cold by itself or as a side as a meal or as a snack.
  8. OMGOODNESS this delicious!!!
  9. My family loved this salad and declared I can make this anytime! I only used 2 tbsps lemon juice and 2 tsps Greek seasoning. I omitted the tomato added a carrot and a stalk of celery finely diced used the tops of 2 green onions for the red onion. I used vegetable broth for simmering - Read more ...

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