Mediterranean Farro Salad Cucumber Feta

Last summer my neighbor brought over a bowl of this salad after a long afternoon of garden work, and I ended up eating half of it standing at the counter while we talked about tomato varieties. The way the salty feta hit against sweet cherry tomatoes made everything else fade away for a second.

My sister in law who claims to hate grains asked for thirds at a backyard barbecue last month, watching everyone sneak seconds when they thought nobody was looking.

Ingredients

• 1 cup uncooked farro: Pearled farro cooks faster but whole farro has more texture, either works wonderfully here
• 3 cups water: Vegetable broth adds even more depth if you have some open
• 1/2 teaspoon salt: Brings out the nutty sweetness in the grain while it simmers
• 1 cup cherry tomatoes halved: Mixed colors look gorgeous, and sweet varieties balance the salty olives
• 1 large cucumber diced: English or Persian cucumbers work best since their skin is tender
• 1/4 small red onion thinly sliced: Soaking the slices in cold water for 10 minutes tames the sharpness if needed
• 1/4 cup fresh parsley chopped: Flat leaf has better flavor than curly and looks more elegant
• 1/2 cup Kalamata olives pitted and halved: These are the flavor backbone, spend a little extra on good ones
• 1/2 cup feta cheese crumbled: Sheep milk feta is creamier and less salty than cow versions
• 3 tablespoons extra virgin olive oil: fruity oil makes all the difference here
• 2 tablespoons freshly squeezed lemon juice: Bright acid cuts through the rich feta perfectly
• 1 teaspoon dried oregano: Fresh is lovely too, double the amount if going that route
• 1 clove garlic minced: Let it sit in the lemon juice for a few minutes to mellow slightly
• Salt and pepper: The feta and olives add saltiness, taste before adding more

Instructions

Cook the farro:

Rinse the farro under cold water until it runs clear. Combine farro, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 to 25 minutes until tender but still pleasantly chewy. Drain any excess water and spread on a baking sheet to cool faster.

Prep the vegetables:

While the farro simmers, halve the cherry tomatoes and dice the cucumber into bite size pieces. Thinly slice the red onion and chop the parsley. Pit and halve the olives, crumble the feta into bite sized pieces.

Make the dressing:

In a small bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, and salt and pepper. Let it sit for 5 minutes to let the garlic mellow and flavors meld.

Combine everything:

Add the cooled farro to a large salad bowl with all the vegetables, olives, and feta. Pour the dressing over the top and toss gently until everything is evenly coated.

Season and serve:

Taste and add salt or pepper only if needed since the feta and olives are already quite salty. Serve immediately at room temperature or chilled for at least 30 minutes to let flavors develop.

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This became my go to contribution to potlucks because it travels well and somehow looks impressive with almost zero effort.

Making It Your Own

Roasted red peppers or marinated artichoke hearts add lovely sweetness and color. chickpeas or white beans make it hearty enough for a main course.

The Grain Swap

Quinoa cooks faster and makes this gluten free, but the texture becomes lighter and fluffier than farros satisfying chew. Brown rice works too but needs more dressing to carry the flavors.

Serving Ideas

This shines alongside grilled fish or chicken, plus the colors look stunning on a summer table with a simple green salad and crusty bread.

• Try adding fresh mint or basil for a bright twist on the herbs
• A drizzle of good balsamic glaze right before serving feels fancy
• Keep extra feta on the side for guests who love an extra salty bite

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There is something so satisfying about a salad that keeps you full for hours but still feels light and refreshing.

Recipe FAQs

→ Can I substitute farro with another grain?

Yes, quinoa or brown rice can be used as gluten-free alternatives while maintaining a similar texture and flavor profile.

→ How should the farro be cooked for the best texture?

Simmer farro in salted water for 20–25 minutes until tender yet chewy, then drain and cool before mixing with other ingredients.

→ What dressing complements the salad ingredients?

A simple blend of extra virgin olive oil, freshly squeezed lemon juice, dried oregano, minced garlic, salt, and pepper brightens the salad without overpowering it.

→ Is this dish suitable for vegetarians?

Yes, the combination of grains, vegetables, olives, and feta provides a balanced vegetarian-friendly option.

→ Can additional ingredients be added for variety?

Chickpeas or grilled chicken can boost protein content, while fresh mint adds brightness and a herbal note.