Mediterranean Farro Salad Cucumber Feta (Printable)
Wholesome Mediterranean salad combining farro, cucumber, tomatoes, olives, and feta with a zesty lemon-oregano dressing.
# Ingredient List:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 large cucumber, diced
06 - 1/4 small red onion, thinly sliced
07 - 1/4 cup fresh parsley, chopped
→ Other
08 - 1/2 cup Kalamata olives, pitted and halved
09 - 1/2 cup feta cheese, crumbled
→ Dressing
10 - 3 tablespoons extra virgin olive oil
11 - 2 tablespoons freshly squeezed lemon juice
12 - 1 teaspoon dried oregano
13 - 1 clove garlic, minced
14 - Salt and pepper, to taste
# Steps:
01 - Rinse the farro under cold water. In a medium saucepan, combine farro, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes or until farro is tender but still chewy. Drain any excess water and let cool.
02 - In a large salad bowl, combine the cooled farro, cherry tomatoes, cucumber, red onion, parsley, olives, and feta.
03 - In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic, salt, and pepper to make the dressing.
04 - Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if needed. Serve immediately or chilled.
# Expert Tips:
01 -
- The farro stays satisfyingly chewy even after dressing, so leftovers hold up beautifully for lunch the next day
- You can prep everything ahead except the final toss, making it perfect for stressfree entertaining
02 -
- Hot farro will wilt the vegetables and make the feta melt too much, so let it cool completely before combining
- The salad actually tastes better after sitting for 30 minutes, so do not be afraid to make it ahead
03 -
- Buy bulk olives from the olive bar instead of jarred ones, the difference in quality is remarkable
- Let the dressed salad rest for 15 minutes before tasting again, the flavors continue to develop