Mediterranean Farro Salad

5 from 2 votes

This easy flavor-packed Mediterranean Farro Salad has tender chewy farro tossed with veggies and herbs in a tangy dressing and then topped with creamy salty feta.

Prep Time10

Cook Time25

Chill Time4

Total Time4 35

Course: Side Dish

Cuisine: Mediterranean

Servings: servings

Calories: 212kcal

Author: Alicia S.

Ingredients

1 cup pearled farro (see note #1)
1 teaspoon kosher salt
1 cup English cucumber diced
1 cup cherry tomatoes quartered
1/2 cup sun-dried tomatoes drained and chopped
1/2 cup red onion small dice
1/2 cup kalamata olives sliced
1/4 cup fresh mint finely chopped
1/4 cup fresh parsley finely chopped
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic grated or finely minced
crumbled feta topping

Instructions

Rinse the farro under cool running water.
Add the farro and salt to a medium-sized saucepan along with 6 cups of water. Bring the water to a rolling boil over high heat and then reduce the heat to medium-high to maintain a simmer. Simmer gently, uncovered, for 25 to 30 minutes or until the farro has a soft but still chewy texture.
Drain the farro and allow it to cool for 5 minutes.
Add the still-warm farro and all of the other ingredients, except for the feta, to a large bowl. Toss to combine.
Cover and chill for at least 4 hours or overnight.
Give the farro salad a good stir and then top it with the feta or serve it on the side. (see note #2)

Notes

Most farro sold in U.S. grocery stores is pearled. If you have un-pearled farro, the boiling time will be longer, typically about 40 to 45 minutes. Refer to the package directions.
Depending on who I'm serving it to, sometimes I like to serve the feta on the side to allow people to add as much or as little as they like or none at all.
Store in an airtight container in the fridge for up to 4 days.

Nutrition