Farro Salad Feta
There are some dishes that just feel like sunshine in a bowl, and this Farro Salad with Feta is exactly that. It’s the kind of meal I turn to when I want something that’s both nourishing and genuinely delicious, a lunch that won’t leave me feeling sluggish. It’s a brilliant combination of textures and Mediterranean flavours: the chewy, nutty bite of the farro, the sharp, salty creaminess of good feta, the crispness of fresh cucumber, and the sweet burst of cherry tomatoes, all brought together with a zesty lemon and herb dressing. I’ve been making a version of this for over 7 years, and it never disappoints.
What I love most about this salad is its substance. It’s not a flimsy, leave-you-hungry-in-an-hour kind of salad. The farro, an ancient grain with a wonderfully satisfying texture, makes it a proper meal. It’s a fantastic base that soaks up the dressing without becoming soggy, ensuring every mouthful is packed with flavour.
This recipe is ideal for anyone looking to elevate their lunch game, whether you’re packing it for the office or enjoying a relaxed meal at home. It’s also a wonderful side dish for a weekend barbecue or gathering, as it’s robust enough to sit out for a while. It’s a dish that feels both wholesome and a little bit special, all at the same time.
Recipe Overview
This Farro Salad with Feta is a vibrant, textured dish rooted in Mediterranean flavours. You can expect a delightful contrast between the hearty, nutty grain, the salty feta, and the fresh, crisp vegetables. The simple lemon-herb vinaigrette is bright and zesty, lifting all the ingredients. I’ve tested this numerous times, and I find that letting the salad sit for just 15 minutes before serving allows the farro to absorb some of the dressing, making it even more flavourful.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Farro Salad Feta
- Genuine Flavour: The earthy, nutty taste of the farro provides a beautiful canvas for the sharp, salty feta and the fresh crunch of cucumber. The lemon-herb vinaigrette ties it all together with a bright, clean finish that isn’t overpowering.
- Ready in Under 45 Minutes: The entire dish comes together in about 40 minutes, and most of that is hands-off time while the grain cooks. It’s very manageable for a weeknight.
- Flexible Recipe: This salad is a brilliant base for customisation. You can add a tin of drained chickpeas for extra protein and fibre, toss in some Kalamata olives for a brinier kick, or add some roasted red peppers for a touch of smoky sweetness.
- Great for Meal Prep: It works beautifully for make-ahead lunches. The ingredients are sturdy and won’t wilt, and the flavours actually meld and improve after a day in the fridge.
- Family Tested: This salad always gets compliments when we have guests over. My husband, who is usually sceptical of grain salads, asks for this one specifically for his work lunches.
Ingredients You’ll Need
For this recipe, we’re using fresh, simple ingredients that truly shine. When it comes to the feta, I always recommend buying a block of Greek feta that’s been packed in brine. It has a much creamier texture and a more complex, tangy flavour than the pre-crumbled varieties.
- For the Salad:
- 200g pearled farro, rinsed
- 1 large cucumber (about 300g), diced
- 250g cherry tomatoes, halved
- 1 small red onion, very finely sliced
- 60g fresh parsley, finely chopped
- 20g fresh mint, finely chopped
- 150g block of feta cheese, crumbled
- For the Lemon-Herb Vinaigrette:
- 80ml extra virgin olive oil
- Juice and zest of 1 large lemon
- 1 clove garlic, minced or grated
- 1 tsp Dijon mustard
- 1/2 tsp sea salt, or to taste
- 1/4 tsp black pepper, freshly ground
Sara’s Tip: Before you add the water, toast the rinsed and drained farro in the dry, hot saucepan for a minute or two, stirring constantly. This simple step really deepens its nutty, earthy flavour and gives the finished salad another layer of complexity.
How to Make Farro Salad Feta
The process for making this salad is very straightforward. While the farro is cooking on the hob, you’ll have plenty of time to chop your vegetables and whisk together the simple, flavourful dressing.
- Cook the Farro: Place the rinsed farro in a medium saucepan. Add 750ml of water and a generous pinch of salt. Bring to the boil, then reduce the heat to a simmer. Cook, uncovered, for 20-25 minutes, or until the farro is tender but still has a pleasant chew.
- Drain and Cool: Once cooked, drain any excess water from the farro and transfer it to a large salad bowl. Fluff it with a fork and let it cool for about 10-15 minutes. This is important as it prevents the hot grain from wilting the fresh herbs and vegetables.
- Prepare the Vegetables: While the farro is cooking and cooling, prepare your vegetables. Dice the cucumber, halve the cherry tomatoes, and finely slice the red onion. Finely chop the parsley and mint.
- Make the Vinaigrette: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, lemon juice and zest, minced garlic, Dijon mustard, salt, and pepper. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is emulsified and creamy. What works best for me is making the dressing in a jar; it’s less washing up and stores easily.
- Combine the Salad: To the bowl of cooled farro, add the diced cucumber, cherry tomatoes, sliced red onion, and chopped herbs. Pour over about three-quarters of the dressing and toss gently to combine everything thoroughly.
- Add the Feta: Gently crumble the block of feta over the salad. Give it one final, gentle toss. Taste and add the remaining dressing if you feel it needs it, along with any extra salt or pepper.
- Rest and Serve: Let the salad sit at room temperature for at least 15 minutes before serving to allow the flavours to meld together. It can be served warm or at room temperature.
Tips From My Kitchen
- Temperature Control: Never mix piping hot farro directly with your delicate herbs and cucumber. It will make them wilt and lose their freshness. Allowing it to cool to just warm or room temperature is key to maintaining that lovely crisp texture.
- The Secret Step: I learned that for an extra crisp salad, you can salt your diced cucumber. Place it in a colander, sprinkle with a little salt, and let it sit for 15-20 minutes. The salt draws out excess water. Just be sure to rinse it well and pat it completely dry before adding it to the salad. This technique, explained well on sites like Serious Eats, prevents a watery salad.
- Make-Ahead: This salad is brilliant for prepping in advance. You can cook the farro and make the dressing up to 3 days ahead. Store them in separate airtight containers in the fridge. Chop the vegetables and assemble everything on the day you plan to serve it.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The salad holds up remarkably well and makes for a fantastic lunch the next day.
Equipment You’ll Need
- Large salad bowl
- Sharp knife and cutting board
- Medium saucepan
- Colander or fine-mesh sieve
- Salad servers
- Small jar with a lid for the dressing
Common Mistakes to Avoid
- Overcooking the Farro: The goal is a chewy, al dente texture, not mush. Start tasting the farro a few minutes before the recommended cook time on the package. It should have a satisfying bite. If it’s mushy, it will make the whole salad feel heavy.
- Dressing Too Early: If you’re not eating the salad right away, it’s best to store the dressing separately. The salt and acid in the vinaigrette will draw water out of the vegetables over time, which can make the salad less crisp. Dress it just before serving for the best texture.
- Skipping the Rinse: Don’t forget to rinse your farro under cold water before cooking. This removes excess surface starch, which helps the grains cook up individually and prevents them from becoming sticky or clumpy.
What to Serve With Farro Salad Feta
This salad is substantial enough to be a main course, but it also shines as a side dish. The bright, zesty flavours pair beautifully with grilled meats and fish.
- It’s a fantastic accompaniment to simple grilled chicken. The clean flavours of my Lemon Garlic Chicken work particularly well here.
- For a more substantial vegetarian meal, serve it alongside some warm pitta bread and a dollop of creamy hummus.
- A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio is a wonderful drink pairing, as its acidity cuts through the richness of the olive oil and feta.
Frequently Asked Questions
Farro Salad Feta
Ingredients
Method
- Cook the Farro: Place the rinsed farro in a medium saucepan. Add 750ml of water and a generous pinch of salt. Bring to the boil, then reduce the heat to a simmer. Cook, uncovered, for 20-25 minutes, or until the farro is tender but still has a pleasant chew.
- Drain and Cool: Once cooked, drain any excess water from the farro and transfer it to a large salad bowl. Fluff it with a fork and let it cool for about 10-15 minutes. This is important as it prevents the hot grain from wilting the fresh herbs and vegetables.
- Prepare the Vegetables: While the farro is cooking and cooling, prepare your vegetables. Dice the cucumber, halve the cherry tomatoes, and finely slice the red onion. Finely chop the parsley and mint.
- Make the Vinaigrette: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, lemon juice and zest, minced garlic, Dijon mustard, salt, and pepper. Screw the lid on tightly and shake vigorously for about 30 seconds until the dressing is emulsified and creamy. What works best for me is making the dressing in a jar; it's less washing up and stores easily.
- Combine the Salad: To the bowl of cooled farro, add the diced cucumber, cherry tomatoes, sliced red onion, and chopped herbs. Pour over about three-quarters of the dressing and toss gently to combine everything thoroughly.
- Add the Feta: Gently crumble the block of feta over the salad. Give it one final, gentle toss. Taste and add the remaining dressing if you feel it needs it, along with any extra salt or pepper.
- Rest and Serve: Let the salad sit at room temperature for at least 15 minutes before serving to allow the flavours to meld together. It can be served warm or at room temperature.
Notes
I really hope you give this vibrant and satisfying Farro Salad with Feta a try. It’s become such a staple in my kitchen because it’s reliable, full of goodness, and tastes absolutely wonderful. It’s proof that a healthy lunch can be something to genuinely look forward to. Let me know how you get on in the comments below – I always love hearing about your kitchen adventures! – Sara.
