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 20minutes
Cook Time 25minutes
Total Time 45minutes
Servings 72-cup servings
Author Sue Ringsdorf
For the salad:
12oz.marinated artichokes- strained
2cupscherry tomatoes- halved
1mediumred bell pepper- chopped
1 1/2cupsenglish cucumber- chopped
1/2cupred onion- sliced
30oz.chickpeas- rinsed and drained
6oz.feta cheese- crumbled
For the dressing:
1Tablespoonlemon juice- freshly squeezed
2Tablespoonsred wine vinegar
kosher salt and freshly ground black pepper- to taste
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.
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.