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Mediterranean Farro Salad Recipe

Mediterranean Farro Salad Recipe

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How To Make Mediterranean Farro Salad

This Mediterranean-inspired farro salad is full of hearty farro grains, fresh cucumbers, and tasty peppers. It’s fresh, filling, and takes no time to make.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



For Salad:

  • 3cupschicken,or vegetable stock
  • 1cupfarro,uncooked, rinsed, drained
  • 1large cucumber,seeded, finely-diced
  • cupred peppers,roasted finely-diced
  • ½cupsun-dried tomatoes,finely-diced
  • ½cupfeta cheese,crumbled
  • cupred onion,finely diced
  • ¼cupfresh parsley,finely-chopped

For Greek Vinaigrette:

  • 3tbspolive oil
  • 1tbsplemon juice,freshly-squeezed
  • 1tbspred wine vinegar
  • ¼tspdried oregano
  • pinchgarlic powder
  • pinchsalt
  • pinchblack pepper


Greek Vinaigrette:

  1. Whisk the olive oil, lemon juice, red wine vinegar, dried oregano, garlic powder, salt, and pepper together until combined. Set aside.


  1. Stir together the stock and farro in a medium saucepan, then cook according to package instructions until al dente.

  2. Remove from heat, then drain off any extra stock once the farro is cooked. Let the farro cool for at least 10 minutes.

  3. Transfer the farro to a large mixing bowl, then add in the cucumber, red peppers, tomatoes, feta cheese, onion, parsley, and the the vinaigrette. Toss until combined.

  4. Serve, and enjoy!


  • Calories: 376.23kcal
  • Fat: 20.96g
  • Saturated Fat: 6.00g
  • Trans Fat: 0.07g
  • Monounsaturated Fat: 10.04g
  • Polyunsaturated Fat: 3.50g
  • Carbohydrates: 28.64g
  • Fiber: 4.83g
  • Sugar: 6.56g
  • Protein: 20.50g
  • Cholesterol: 63.63mg
  • Sodium: 501.05mg
  • Calcium: 102.92mg
  • Potassium: 568.08mg
  • Iron: 2.94mg
  • Vitamin A: 85.54µg
  • Vitamin C: 31.07mg
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