Greek Farro Salad
This greek farro salad is perfect for dinners or parties! With crisp veggies, chewy farro and a dreamy greek salad inspired dressing, it’s a fun twist on the classic dish.
It’s my mission to get you to like farro as much as I do.
Well, I’d be okay if you’re even half as obsessed as I am, considering I have a slight love affair going on with this whole grain.
Nutty, slightly chewy, it’s the bomb.
Does anyone say that anymore? Major flash back to my middle or high school days. I think that’s when it was big although I honestly don’t even really remember.
But anyway. This recipe came about when I was trying to think of fun ways to make pasta salad without the pasta – and use a whole grain instead.
With summer right around the corner and Memorial Day upon us (how did that happen??), I wanted to make sure I had you covered.
And we all love greek salad. At least I think most people love greek salad, me included.
Greek salad + farro = an awesome make-ahead dish that you can bring to potlucks, barbecues or just have for lunches during the week.
Farro. You’re gonna love it. Please love it.
Additional Farro Recipes You Might Enjoy!
- Farro Fried Rice
- Fall Farro Salad
- Pesto Farro Bowls
- Lemon Garlic Farro
- Farro Meal Bowls
- Vegetarian Farro Sloppy Joes
- Crockpot Vegetarian Chili with Farro
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the salad:
- 1 tablespoon olive oil
- 1 ½ cups pearled farro*
- 1 ¼ cups water
- 2 ½ cups low-sodium vegetable broth
- 2 cups roughly chopped baby spinach leaves
- ½ small red onion, thinly sliced
- 1 medium cucumber, peeled and chopped
- 1 small green bell pepper, chopped
- 1 pint cherry tomatoes, halved
- ¾ cup crumbled feta**
- 1 (15 ounce) can chickpeas, drained and rinsed
For the dressing:
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- ¼ teaspoon oregano
- ¼ teaspoon salt
- pinch of red pepper flakes
- ¼ cup olive oil
To make the salad:
- Set a medium saucepan over medium heat. Add in the olive oil. When hot, add in the farro and cook for 1 minute, stirring frequently.
- Add in the water and broth. Turn up the heat and bring to a boil. Cover, reduce the heat to medium-low and let simmer for about 30 to 35 minutes, until the farro is tender but still slightly chewy. Drain off any excess liquid (if there is any) and then transfer to a large bowl.
- Immediately add the spinach to the bowl and toss to combine, so the heat will wilt the spinach a bit. Let cool for about 15 to 20 minutes.
- Add in the red onion, cucumber, pepper, tomatoes, feta and chickpeas. Toss to combine.
To make the dressing:
- Add all the ingredients for the dressing to a small bowl and whisk vigorously until smooth.
- Start by pouring some of the dressing into the bowl with the farro. Toss to combine and then taste. Slowly add in more of the dressing to your taste (I usually add all of it).
- Season with additional salt / red pepper if needed. Serve at room temperature or cold.
*I use pearled farro since that’s the kind I can find at my local stores. If you use semi-pearled or whole farro, you’ll likely have to increase the cooking time. You want the farro to be nice and tender but still a little chewy.
**To keep this dairy free, omit the feta cheese and add some olives to taste for that salty punch!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 365 Total Fat: 17g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 17mg Sodium: 574mg Carbohydrates: 43g Fiber: 9g Sugar: 12g Protein: 13g