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Greek Farro Salad

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Greek Farro Salad is fresh and healthy, bursting with Mediterranean flavors. This delicious salad combines farro, fresh veggies, artichoke hearts, chickpeas, olives, and feta cheese – with a zesty Greek salad dressing. A perfect main course salad or a side dish to your choice of protein!

If you love Greek flavors, you’ll also love my Chopped Greek Pasta Salad. For a full meal, these Greek Cauliflower Bowls with Chicken are always a sure win and includes the tastiest Homemade Tzatziki Sauce!

Overhead shot of a bowl of farro salad with wooden serving spoons.

Mediterranean Salad Recipe

If you’ve been around here for long, you know that salads are a major thing in my kitchen. I’m constantly looking for new ways to make healthy eating interesting and delicious. So when my sister shared a recipe that we made back in the day, I took it and adapted it. The old recipe was delish, but I decided to make my own dressing and add farro.

What is farro?

Farro is a nutty, chewy, ancient grain that is full of health benefits. High in fiber and protein, low in fat and cholesterol, this grain is a sure win for healthy eating. Pearled farro is found in most grocery stores and cooks quicker than whole farro. It can be used interchangeably with quinoa in most dishes.

Farro can be easily cooked on the stovetop but I prefer to use my instant pot. Just 10 minutes of pressure cooking and then a 12 minute natural release will result in a nice al dente result. Using chicken broth instead of water when cooking it adds even more flavor.

Wooden spoon serving some Greek Salad in a bowl.

It’s Farmer’s Market Week!

This week I’m collaborating with some of my food blogging friends to celebrate the best flavors of summer in what we are calling Farmer’s Market Week.

All week we will be sharing some of our favorite recipes that incorporate ingredients you will find at your local farmer’s market.. You can find more farmer’s market inspiration at the bottom of this post after the recipe, so keep scrolling!

Farmer’s Market Week is always the first week in August. Whether you have a great local farm stand or market, are a member of a CSA or purchase your fruits and vegetables at the supermarket, follow our Pinterest board, for great recipes including those for appetizers, drinks, breakfast, lunch, dinner, dessert and more.

Salad Ingredients Used

  • Farro – An ancient grain that is nutty in flavor and delicious to eat. Read more above!
  • Fresh Veggies – A combo of cherry tomatoes, cucumbers, red onion, and bell pepper. You could add a variety of other veggies, if desired.
  • Chickpeas – My favorite canned bean so I added extra in this salad. We can’t get enough!
  • Artichoke Hearts – I used marinated artichoke hearts and strained off the liquid.
  • Olives – Both green and black olives were used for this salad. I love the taste of olives in this salad!
  • Feta Cheese – I normally buy the tomato and basil version of feta cheese. But you could use the plain too.
The Loaded Greek Salad ingredients with labels.

Greek Salad Dressing

  • Olive Oil – Extra-Virgin Olive Oil is what I normally use in dressing.
  • Lemon – Use a fresh lemon! You’ll need one tablespoon for the dressing.
  • Red Wine Vinegar – This vinegar really adds to the Greek flavor.
  • Honey – Just a little sweetener goes a long way.
  • Dijon Mustard – To add to the creaminess of the dressing. I keep it on hand at ALL times!
  • Seasonings – Oregano, kosher salt, and freshly ground black pepper.
A jar of Greek Salad dressing.

How to make Greek Farro Salad

  1. Cook the farro. You can cook the farro on the stovetop according to the packaged directions. I use my Instant Pot and do a pressure cook for 10 minutes followed by a 12 minute natural release. Use water or chicken broth (my preferred liquid for grains).
  2. Prep the dressing. In a mixing bowl, combine all the dressing ingredients – the olive oil, lemon juice, red wine vinegar, honey, dijon mustard, and seasonings. Whisk and then pour into a mason jar.
  3. Chop the fresh veggies. Chop the cherry tomatoes, cucumber, red onion, and bell pepper.
  4. Strain canned/jarred items. Strain the olives, chickpeas, and artichoke hearts.
  5. Combine the salad ingredients. Combine all the salad ingredients in a large salad bowl.
  6. Add the dressing. Pour the Greek dressing over the salad and stir to combine.
  7. Refrigerate. Refrigerate the salad. The flavors will continue to meld together as it sits. SO delicious!
A large bowl of Greek farro salad separated by ingredient.

Expert Tips

  • Ideas for substitutions. If you’d like, you can add or subtract veggies as you please. Try green onions, chopped zucchini and yellow squash, and other types of peppers. Quinoa would be a nice alternative to farro as well.
  • When to add the dressing. If you are serving a large group, add the dressing about an hour before mealtime. Otherwise, it’s best to store the dressing and salad separately to avoid it getting too soggy.

Serve this as a side to:

A hand drizzling some Greek Salad dressing on the salad.

Reasons to love this salad

Ohmygosh ya’ll. This salad is so good! Here’s why we love it!

  1. The combo of flavors is amazing! The Greek flavors plus fresh veggies plus nutty farro equals delicious times 100.
  2. You can enjoy it as a main or a side dish. This is a well rounded meal with plenty of protein if you want to serve it as a main course. Otherwise, it’s a great side for burgers, chicken, steaks, or salmon.
  3. Simple to make. While you’re cooking the farro, you can prep the entire salad. Chop the veggies, strain the canned/jarred items, and make the dressing. Totally doable on a weeknight too!
  4. Stores well. I suggest adding dressing to the amount of salad you think you’ll be eating that day and store the remaining separately. You can definitely add the Greek dressing a couple of hours before mealtime, but leftovers stay fresher if you wait to add it that day.
Closeup on Greek farro salad with dressing.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Overhead shot of a bowl of farro salad with wooden serving spoons.

Greek Farro Salad

Greek Farro Salad is fresh and healthy, bursting with Mediterranean flavors. This delicious salad combines farro, fresh veggies, artichoke hearts, chickpeas, olives, and feta cheese – with a zesty Greek salad dressing. A perfect main course salad or a side dish to your choice of protein!
5 from 1 vote
Print Pin Rate
Course: Main Dish, Side Dish, Snack
Cuisine: American, Mediterranean
Keyword: Greek farro salad
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 7 2-cup servings
Calories: 622kcal
Author: Sue Ringsdorf

Ingredients

For the salad:

  • 12 oz. marinated artichokes – strained
  • 1 cup green olives
  • 1 cup black olives
  • 2 cups cherry tomatoes – halved
  • 1 medium red bell pepper – chopped
  • 1 1/2 cups english cucumber – chopped
  • 1/2 cup red onion – sliced
  • 30 oz. chickpeas – rinsed and drained
  • 6 oz. feta cheese – crumbled
  • 1 cup farro

For the dressing:

  • 1/2 cup olive oil
  • 1 Tablespoon lemon juice – freshly squeezed
  • 2 Tablespoons red wine vinegar
  • 2 teaspoons honey
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon oregano
  • kosher salt and freshly ground black pepper – to taste

Instructions

  • Cook the farro. You can cook the farro on the stovetop according to the packaged directions. I use my Instant Pot and do a pressure cook for 10 minutes followed by a 12 minute natural release. Use water or chicken broth (my preferred liquid for grains).
  • Prep the dressing. In a mixing bowl, combine all the dressing ingredients – the olive oil, lemon juice, red wine vinegar, honey, dijon mustard, and seasonings. Whisk and then pour into a mason jar.
  • Add all ingredients to a large salad bowl – the cooked and cooled farro, the fresh veggies, canned/jarred veggies, and the feta cheese. Toss.
  • Add the dressing to the salad before serving.

Notes

When to add the dressing. If you are serving a large group, add the dressing about an hour before mealtime. Otherwise, it’s best to store the dressing and salad separately to avoid it getting too soggy.

Nutrition

Calories: 622kcal | Carbohydrates: 67g | Protein: 19g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Cholesterol: 22mg | Sodium: 1090mg | Potassium: 652mg | Fiber: 17g | Sugar: 12g | Vitamin A: 1547IU | Vitamin C: 46mg | Calcium: 233mg | Iron: 6mg

Here’s more Farmer’s Market Week Recipes

Starters and Sauce Recipes

Side Dishes Recipes

Main Dish Recipes

Dessert Recipes

7 Comments

  1. Linda Aull says:

    Hi Sue! I have a question about cooking the farro in the Instant Pot. How much liquid should I put in with the farro? Thank you!

  2. Linda Aull says:

    Hi Sue! I have a question about cooking the farro in the Instant Pot – how much liquid do you cook it with? Thanks!

    1. Suebee Homemaker says:

      Hi Linda! For one cup of farro, I’d use about two cups of broth or water. You may have to strain the cooked farro if there is liquid remaining. I’ll fix that in the directions!

      1. Linda Aull says:

        Thank you! Michael loved this for dinner last night and even ate it for his post-breakfast snack (second breakfast?) today. He did the chopping so the pieces were a little big for my textural issues, but I’ll definitely make it again with a finer dice. Next up is your pizza crust!

        1. Suebee Homemaker says:

          So good to hear, Linda!

  3. This is delicious! I’m on a heart healthy/low sodium diet so I modified slightly by buying low sodium where possible and draining/rinsing my olives, chickpeas and artichokes. I love that this recipe can be made ahead of time for lunches throughout the week. It uses one of my favorite healthy gains (farro) and has great, fresh flavor!

    1. Suebee Homemaker says:

      Hi Steph! I’m so happy that you enjoyed the farro salad. We love it too, and I really appreciate your feedback! 🙂 Mwah!

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