Greek Farro Salad

A large bowl of Mediterranean farro salad with wooden spoons.

5 from 2 votes

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!

Course Main Dish, Side Dish, Snack

Cuisine American, Mediterranean

Keyword Greek farro salad

Prep Time 20

Cook Time 25

Total Time 45

Servings 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).
1 cup farro
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.
1/2 cup olive oil, 1 Tablespoon lemon juice, 2 Tablespoons red wine vinegar, 2 teaspoons honey, 2 teaspoons dijon mustard, 1/2 teaspoon oregano, kosher salt and freshly ground black pepper
Add all ingredients to a large salad bowl - the cooked and cooled farro, the fresh veggies, canned/jarred veggies, and the feta cheese. Toss.
1 medium red bell pepper, 1 1/2 cups english cucumber, 2 cups cherry tomatoes, 1/2 cup red onion, 30 oz. chickpeas, 12 oz. marinated artichokes, 1 cup green olives, 1 cup black olives, 6 oz. feta cheese
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