Save The afternoon sun streamed through my kitchen window as I tossed this Mediterranean farro salad for the first time, the nutty grains still warm against the cool vegetables. Something about the combination of chewy farro, juicy tomatoes, and briny olives transported me instantly to a seaside taverna, though I was miles from any coast. The vibrant colors alone were enough to lift my spirits that day, creating a little culinary getaway in my own home.
I first made this salad when my sister visited during a particularly brutal heatwave, when turning on the oven felt like an act of masochism. We sat on the balcony with cold glasses of rosé, forks diving repeatedly into the bowl as the conversation flowed effortlessly. The salad became our dinner that night, though neither of us missed having a proper main course. Something about sharing this simple meal while catching up made it feel like vacation food, even on a regular Tuesday.
Ingredients
- Farro: This ancient grain has a wonderful nutty flavor and pleasing chew that holds up beautifully to the dressing, unlike softer grains that can turn to mush.
- Cherry tomatoes: I prefer these tiny flavor bombs over regular tomatoes for their concentrated sweetness and how they burst slightly when you bite into them.
- Kalamata olives: Their rich, wine-like flavor adds the perfect briny punch that makes this salad distinctly Mediterranean, with a depth that black olives just cant match.
- Feta cheese: Look for authentic sheep milk feta if possible, the creaminess and tang it brings transforms every bite into something special.
- Fresh herbs: The combination of parsley and mint brightens everything up with their clean, verdant notes that make the whole dish taste alive.
Instructions
- Cook the farro with care:
- Rinse the farro under cold water, then simmer it gently in salted water until its tender but still has a pleasant chew. Youll know its done when the grains have puffed slightly but still maintain their shape and offer resistance when bitten.
- Prep your vegetables:
- While the farro cooks, halve those cherry tomatoes, dice the cucumber into neat little cubes, and finely chop the red onion. The varied shapes and textures will make each forkful more interesting.
- Mix the colorful base:
- In a large bowl, combine the cooled farro with all those vibrant vegetables, herbs, olives, and feta. Watch how the white cheese and bright vegetables create a beautiful mosaic against the nutty brown canvas of the farro.
- Whisk the dressing:
- In a separate bowl, combine the olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and pepper. The dressing should emulsify slightly, becoming slightly cloudy as you whisk it vigorously.
- Bring it all together:
- Pour that zesty dressing over your salad and toss with gentle hands to coat everything evenly. The fragrance of lemon and oregano will bloom as it hits the ingredients, filling your kitchen with Mediterranean sunshine.
Save Last summer, I packed this salad for a beach picnic with friends, not knowing how perfectly it would pair with our day. As we sat on blankets watching the waves, the bright flavors seemed to match the sparkling water and sunny sky. One friend who claimed to hate grain salads ended up asking for the recipe before we had even packed up to leave. Sometimes the best food moments happen outside the dining room, when a simple dish becomes part of a perfect memory.
Customizing Your Mediterranean Farro Salad
Over the years, Ive discovered this salad is incredibly forgiving and adaptable to whatever is in season or in your pantry. Summer brings opportunities for sweet corn kernels and zucchini, while fall invites roasted butternut squash cubes or thinly sliced fennel. During winter months, Ive added roasted red peppers from a jar and substituted dried herbs when fresh ones were scarce or outrageously priced. The fundamental Mediterranean character remains intact as long as you keep the olives, feta, and lemon-oregano backbone.
Serving Suggestions
While completely satisfying on its own for a light meal, this farro salad transforms into dinner party material alongside grilled lamb chops or a simple roasted chicken. For lunch gatherings, Ive served it with warm pita bread and a bowl of garlicky hummus to create a Mediterranean grazing table. The salad also travels remarkably well to potlucks and picnics, actually improving after sitting for an hour or two as the flavors continue to develop and meld together in beautiful harmony.
Storing and Making Ahead
This is one of those magical recipes that tastes even better the next day, making it perfect for meal prep or busy households. The farro continues to absorb the flavors of the dressing while maintaining its pleasant chew, unlike other grains that might become mushy. Ive discovered through multiple batches that the salad stays fresh for up to four days in the refrigerator, though the herbs may darken slightly.
- If planning several days ahead, consider adding the fresh herbs just before serving to maintain their bright color and flavor.
- Store the salad in an airtight container to prevent it from absorbing other refrigerator aromas.
- Let the salad come to room temperature for about 20 minutes before serving for the best flavor experience.
Save This Mediterranean farro salad has become my culinary passport, transporting me to sun-drenched coastlines with every bite. Whether youre making it for a quiet lunch at home or sharing it with loved ones, its a reminder that good food has the power to create little moments of joy and connection.
Your Questions Answered
- → What is farro and can I substitute it?
Farro is a nutty whole grain with a chewy texture. You can substitute it with quinoa, barley, or couscous if preferred, adjusting cooking times accordingly.
- → Can this salad be made ahead?
Yes, this salad actually improves when made ahead. Store in the refrigerator for up to 3 days. Add the dressing just before serving to keep vegetables crisp.
- → How do I make this salad vegan?
Simply omit the feta cheese or replace it with vegan feta or dairy-free cheese alternatives. The salad remains flavorful and satisfying without the cheese.
- → What vegetables work well in this salad?
Bell peppers, artichoke hearts, sun-dried tomatoes, and zucchini all pair beautifully. Add your favorite seasonal vegetables for variety and texture.
- → What should I serve with this salad?
Serve as a light main course with grilled chicken or fish, or bring to picnics and potlucks as a side. It pairs wonderfully with crisp white wines like Sauvignon Blanc.
- → How long does cooked farro keep?
Cooked farro stays fresh in the refrigerator for 4-5 days. You can also cook it in advance and store separately from other ingredients until assembly.