Mediterranean Farro Salad

Large bowl filled with Mediterranean farro with two wooden salad tongs in the bowl. Around the bowl is a lemon cut in half, a striped linen towel, and a bowl with feta in it.

5 from 1 vote

Mediterranean Farro Salad

Mediterranean farro salad made with arugula, tomatoes, cucumber, olives, and feta, and then tossed with fresh herbs and a quick greek dressing. It's packed with flavor, refreshing, and perfect for a side dish.

Course Appetizer, Side Dish

Cuisine Mediterranean

Keyword farro arugula salad, farro salad recipe, greek farro salad, mediterranean farro salad

Prep Time 10

Cook Time 30

Total Time 40

Servings cups

Calories 138kcal

Author Kelly Nardo

Ingredients

Greek farro salad:

1 cup farro, rinsed
4 cups arugula, roughly chopped
1 heaping cup cherry tomatoes, quartered (175 grams)
1 heaping cup diced cucumber (130 grams)
1 cup diced red onion (60 grams)
1/2 cup Kalamata olives, halved or quartered (70 grams)
1 14-ounce can quartered artichoke hearts, drained and halved
1 cup crumbled feta (4 ounces)
1/4 packed cup fresh dill, roughly chopped
1/4 packed cup fresh parsley, roughly chopped
1/4 packed cup fresh mint, roughly chopped
salt and pepper, to taste

Greek dressing:

1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons lemon juice
1 1/2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
salt and pepper, to taste

Instructions

Cook your farro according to the package instructions until tender. Once done, fluff with a fork. Let cool for 5-10 minutes.
Make the greek dressing. Add red wine vinegar, lemon juice, olive oil, dried oregano, red pepper flakes, and salt and pepper to a small jar. Mix well to combine. Adjust according to taste.
Make the salad. Add farro, arugula, tomatoes, cucumber, onions, olives, artichokes, feta, herbs, salt, and pepper to a large bowl. Pour over the dressing and toss to combine.
Enjoy! Let it sit for a couple of hours to let the flavors develop and enjoy.

Nutrition