Description
A refreshing and wholesome Farro Greek Salad with Feta and Dill, featuring nutty farro grains combined with crisp cucumbers, juicy cherry tomatoes, kalamata olives, and fresh herbs, tossed in a tangy lemon and garlic dressing. Perfect as a light main course or hearty side, this Mediterranean-inspired salad is quick to prepare, naturally vegetarian, and highly adaptable for vegan or gluten-free diets.
Ingredients
Scale
Grains
- 1 cup farro
Fresh Vegetables & Herbs
- 1 cucumber, chopped
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- 2 tablespoons fresh dill, finely chopped
- ½ cup kalamata olives, pitted and sliced
Cheese
- ½ cup feta cheese, crumbled
Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Cook the Farro: Rinse 1 cup of farro under cold water. Boil it in 3 cups of salted water for about 20-25 minutes until al dente. Drain and set aside to cool while you prepare the other ingredients.
- Prepare the Fresh Veggies: Chop 1 cucumber, halve 1 cup of cherry tomatoes, thinly slice ½ a red onion, and pit and slice about ½ cup of kalamata olives. Place them in a large mixing bowl for easy tossing.
- Make the Dressing: In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 minced garlic clove, and salt and pepper to taste. This simple dressing lifts the entire salad with fresh citrus and rich olive notes.
- Combine Everything: Add the cooled farro to the bowl with the veggies. Pour the dressing on top and toss gently but thoroughly to make sure every bite is flavorful.
- Add Cheese and Herbs: Finish by sprinkling ½ cup crumbled feta and 2 tablespoons finely chopped fresh dill over the salad. Give it one last gentle toss or leave it on top as a beautiful garnish.
Notes
- Cook farro perfectly to maintain its chewy texture and prevent it from becoming mushy.
- Use fresh dill rather than dried for a stronger, more vibrant flavor.
- Adjust the lemon juice and olive oil ratios to taste for a balanced, tangy dressing.
- Allow the farro to cool completely before combining to avoid wilting vegetables and cheese.
- For deeper flavor, let the salad rest for 30 minutes before serving, if possible.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping dressing separate if possible.
- This salad is not recommended for freezing due to fresh ingredients.
- Reheat farro separately if serving warm, then toss with fresh veggies and dressing.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 20 mg
Keywords: farro salad, Greek salad, feta cheese, dill, healthy salad, Mediterranean recipe, vegetarian salad, quick salad