Okay, I have to tell you about this farro salad with feta. It’s the kind of dish that feels fancy enough for guests but is honestly so simple, I whip it up for a weeknight dinner more often than I should admit. It’s got this incredible chewy texture from the farro, a salty punch from the feta, and a brightness from the lemon that just makes everything sing. I swear, every single time I make it, people ask for the recipe. It’s become my absolute lifesaver for potlucks, barbecues, or even just when I need a substantial lunch that doesn’t require hours in the kitchen. Honestly, it’s a close cousin to a good couscous salad, but with a bit more substance and that delightful, nutty flavor that farro brings to the table. If you’re looking for something new to impress your friends with, or just a really, really good salad that happens to be good for you, you’ve stumbled upon the right spot. Let’s get this deliciousness made!
What Is Farro Salad with Feta?
So, what exactly is this magical farro salad with feta that I’m always raving about? Think of it as a hearty, grain-based salad that’s packed with flavor and texture. Farro, for those who might not be super familiar, is an ancient grain that’s been around for ages. It has a wonderful, slightly nutty taste and a satisfying chewiness that holds up beautifully in salads. When you combine that with creamy, salty feta cheese, some vibrant vegetables, and a zesty dressing, you get something truly special. It’s not just a side dish; it’s a meal in itself. It’s essentially the Mediterranean diet in a bowl, with all the fresh, wholesome ingredients you’d expect. It’s the kind of dish that makes you feel good inside and out, and that’s always a win in my book!
Why you’ll love this recipe?
There are so many reasons why this farro salad with feta has earned a permanent spot in my recipe rotation, and I’m certain you’ll fall in love with it too! First off, the flavor is just out of this world. You get that perfect balance of nutty farro, tangy lemon, savory herbs, and the irresistible saltiness of the feta. It’s a party in your mouth, and everyone’s invited! Then there’s the simplicity. Seriously, once the farro is cooked, the rest comes together in a flash. I’ve made this more times than I can count, and it never fails to impress, even when I’m short on time. It’s also surprisingly cost-efficient. Farro is typically quite affordable, and the other ingredients are pantry staples or readily available at any grocery store. You don’t need fancy or expensive items to create something this delicious. And oh, the versatility! This salad is a chameleon. I’ll share some ideas later, but you can truly customize it to your liking. It’s fantastic served warm, at room temperature, or even chilled straight from the fridge. What I love most about this particular farro salad with feta is how it feels both rustic and elegant at the same time. It’s not trying too hard, but it always lands with a sophisticated flourish. If you enjoy a good Quinoa Salad or a robust lentil dish, you’re going to adore the texture and taste of this farro creation.
How to Make Farro Salad with Feta
Quick Overview
Making this farro salad with feta is incredibly straightforward. The main task is cooking the farro until it’s perfectly tender yet still has a delightful chew. Once that’s done, you’ll simply toss it with your favorite fresh veggies, crumbled feta, and a bright, zesty lemon-herb dressing. It’s a one-bowl wonder, really, once everything is cooked and chopped. This salad is a lifesaver on busy nights because the prep work is minimal, and the results are consistently fantastic. You get a wholesome, satisfying meal that feels both healthy and decadent.
Ingredients
For the Hearty Farro Base:
1 cup pearled or semi-pearled farro (rinsed well)
2 ½ cups vegetable or chicken broth (or water for a lighter touch)
½ teaspoon salt
For the Vibrant Veggie Medley:
1 cup cherry tomatoes, halved or quartered
½ cup cucumber, finely diced
½ cup red onion, thinly sliced or finely diced (soak in cold water for 10 mins to mellow the bite if you prefer)
½ cup Kalamata olives, pitted and halved
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped (optional, but adds a lovely freshness!)
For the Creamy Feta Goodness:
¾ cup crumbled feta cheese (use a good quality block that you crumble yourself for the best flavor and texture!)
For the Zesty Lemon-Herb Dressing:
â…“ cup extra virgin olive oil
3 tablespoons fresh lemon juice (from about 1-2 lemons)
1 clove garlic, minced
½ teaspoon dried oregano
Salt and freshly ground Black Pepper to taste
Step-by-Step Instructions
Step 1: Cook the Farro
Start by giving your farro a good rinse under cold water. This gets rid of any excess starch. In a medium saucepan, combine the rinsed farro, broth (or water), and ½ teaspoon of salt. Bring this to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the farro is tender but still has a slight bite to it. You don’t want it mushy! Once cooked, drain any excess liquid and let it cool slightly in the pot or spread it out on a plate to speed up the cooling process.
Step 2: Prep Your Veggies
While the farro is cooking, get all your vegetables ready. Halve or quarter your cherry tomatoes, dice your cucumber and red onion, and halve your olives. Chop your fresh parsley and mint if you’re using it. Having everything prepped and ready makes the assembly super quick!
Step 3: Whisk Up the Dressing
In a small bowl or a jar with a lid, combine the extra virgin olive oil, fresh lemon juice, minced garlic, and dried oregano. Give it a good whisk or shake until it’s well emulsified. Season generously with salt and freshly ground Black Pepper. Taste it and adjust the seasoning if needed – you might want a little more lemon or pepper!
Step 4: Combine Everything!
In a large mixing bowl, add the slightly cooled farro. Now, add in all the prepped vegetables: cherry tomatoes, cucumber, red onion, and Kalamata olives. Add the chopped fresh parsley and mint, too. Pour about ¾ of the dressing over the mixture and gently toss everything together to coat. Make sure all those lovely ingredients are nicely mingled.
Step 5: Add the Feta
Now for the star of the show! Add the crumbled feta cheese to the bowl. Gently toss again, just enough to distribute the feta throughout the salad. You don’t want to mash it up too much, just get those salty crumbles everywhere!
Step 6: Taste and Adjust
Give the salad another taste. Does it need a little more dressing? More salt? More pepper? Adjust it to your preference. This is the beauty of making it yourself – you can tailor it exactly to your liking.
Step 7: Let the Flavors Mingle
For the best flavor, I like to let the farro salad sit for at least 15-30 minutes at room temperature before serving. This allows all those wonderful flavors to meld together beautifully. If you’re serving it later, you can refrigerate it, but let it come back to room temperature for about 20 minutes before digging in for optimal taste.
Step 8: Serve and Enjoy
Serve your delicious farro salad with feta as is, or with a little extra drizzle of Olive oil or a sprinkle of fresh herbs on top. It’s truly a showstopper!
What to Serve It With
This farro salad with feta is so versatile, it’s practically a meal in itself, but it also pairs beautifully with so many other dishes. For a lovely breakfast, I sometimes serve a small portion alongside some scrambled eggs and a slice of crusty toast. It adds a lovely Mediterranean flair to the morning. If you’re planning a big brunch, this farro salad is an absolute must-have on the buffet. It’s vibrant, refreshing, and holds up well in a serving bowl. It pairs wonderfully with quiches, frittatas, or even grilled halloumi. For an impromptu dessert, I know this sounds a little odd, but a tiny portion of this salad with a drizzle of balsamic glaze can be surprisingly delightful – the salty, tangy notes are a great palate cleanser. And for those lazy cozy snacks or light dinners, it’s perfect on its own with a side of warm pita bread. My family also loves it alongside grilled chicken or fish. It’s become our go-to for summer barbecues, acting as the perfect antidote to heavier grilled meats. Honestly, I’ve even packed leftovers for lunch the next day and found it just as delicious, if not more so, as the flavors have had more time to meld.
Top Tips for Perfecting Your Farro Salad with Feta
Over the years, I’ve learned a few little tricks that take this farro salad with feta from good to absolutely phenomenal. First, when it comes to the farro prep, make sure you don’t overcook it. You want it tender, but with that signature chewy bite. If you can find pearled farro, it cooks a bit faster and is very forgiving. Always give it a good rinse! For the mixing advice, I always err on the side of caution with the dressing. It’s better to start with a little less and add more than to drown your beautiful salad. Toss gently, especially after adding the feta, so you don’t turn it into a mushy mess. You want those lovely crumbles to remain distinct. My favorite part is the swirl customization! While this recipe is classic, you can totally switch things up. Sometimes I’ll add roasted bell peppers for a smoky sweetness, or a handful of toasted pine nuts for extra crunch. If you’re feeling adventurous, a little pinch of red pepper flakes in the dressing adds a subtle kick. For ingredient swaps, if you’re not a fan of red onion, try shallots or even some finely chopped green onions. If you don’t have Kalamata olives, black olives work too, though they have a milder flavor. And for the herbs, basil is a fantastic substitute for mint if that’s what you have on hand. When it comes to baking tips, though this isn’t a baked dish, ensuring your farro is cooked properly is key. If you’re making it ahead, sometimes the farro can absorb a bit more liquid as it sits. You might need to add a tiny splash more olive oil or lemon juice when you serve it to loosen it up. Finally, for glaze variations – wait, that’s for cakes! But for this salad, I love a good quality feta. If you can get it from a deli or a specialty cheese shop, it often has a creamier texture and a more nuanced flavor than pre-crumbled supermarket options. And one last little thing I learned after making this countless times: if you’re making it for a potluck and it’ll be sitting out for a while, add the feta *just before* you leave. It keeps it from getting too soft and melty in the heat, maintaining its lovely texture.
Storing and Reheating Tips
Knowing how to properly store this farro salad with feta is key to enjoying it for days to come. For room temperature storage, I really only recommend this for a couple of hours, especially if it’s warm out, as you have the feta and fresh veggies in there. If you need to hold it longer, it’s best to keep it refrigerated. For refrigerator storage, I like to keep it in an airtight container. It will stay fresh and delicious for about 3-4 days. The flavors actually tend to deepen and meld even further, which is fantastic! When you’re ready to eat it, I highly recommend letting it sit out on the counter for about 20-30 minutes to come back to room temperature. I find that the flavors are so much better when it’s not ice cold. For freezer instructions, I honestly don’t recommend freezing this particular salad. The fresh vegetables and feta cheese don’t hold up well to freezing and thawing. It can make the texture a bit watery and the feta can become grainy. It’s best enjoyed fresh or refrigerated. The glaze timing advice – again, thinking of cakes! For this salad, the dressing is what you’d add. If you’re prepping it ahead and want to ensure maximum freshness, you can store the dressing separately and toss it all together right before serving. This helps keep the veggies crisp and the farro from getting too soggy.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite farro salad with feta. It’s honestly one of those recipes that just makes me happy every time I make it. It’s packed with flavor, good for you, and incredibly satisfying. It’s proof that simple ingredients, prepared with a little love, can create something truly spectacular. I really hope you give this a try, whether you’re looking for a new side dish, a light lunch, or a potluck showstopper. It’s the kind of dish that reminds you why cooking at home is so rewarding. If you do make it, please, please let me know how it turns out in the comments below! I’m always curious to hear about your kitchen adventures and any little tweaks you might have made. And don’t be shy about sharing your creations on social media – I love seeing them! Happy cooking, my friends!
Farro Salad with Feta, Cucumbers and Sun-Dried Tomatoes
Ingredients
Main Ingredients
- 1 cup uncooked pearled farro
- 2 tbsp minced red onion
- 0.25 cup minced sun-dried tomatoes
- 0.25 cup fresh grated feta
- 0.67 cup finely chopped cucumber seeds removed
- 0.25 cup finely chopped bell pepper
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tbsp finely chopped mint or parsley
- kosher salt and fresh cracked pepper to taste
Instructions
Preparation Steps
- Cook farro in salted water according to package directions until al dente, about 15-20 minutes. Drain and let cool.
- Combine with remaining ingredients and toss well. Serve chilled or room temperature.
