Mediterranean Farro Salad

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This salad's ingredients include crisp greens, salty olives, crumbled feta cheese, and juicy tomatoes. The dish is dressed simply at home.

This Mediterranean Farro Salad is one of my favorites because of the delicious flavors and textures it combines. There are so many great ingredients to savor, from the fresh greens to the farro grains and the salty feta cheese crumbles. The dressing is a straightforward, creamy but light mixture of lemon and garlic. This can be offered as the salad course for a bigger dinner or as a light lunch. It complements almost any main dish, but particularly chicken or fish dishes.

What you'll need

For the Dressing

  • 3 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 1 garlic cloves, minced
  • ½ tsp. Dijon mustard
  • ½ tsp. sea salt
  • ¼ tsp. pepper

For the Salad

  • 3-4 cups tightly packed spinach/arugula mix
  • 2 cups cooked farro
  • 1 ½ cups cherry tomatoes, sliced in half
  • 2-3 Persian cucumbers, diced
  • ¼ medium red onion, finely chopped
  • ½ cup black olives, sliced
  • 2 tbsp. finely chopped parsley
  • 2 tbsp. finely chopped dill
  • ¼ cup feta cheese crumbles

How to make this salad

  1. Construct the dressing. Shake the olive oil, lemon juice, mustard, garlic, salt, and pepper in a small jar. Separate the dressing.
  2. The greens, cooked farro, cucumbers, tomatoes, olives, onions, parsley, and dill should all be combined in a sizable mixing basin. Add the dressing and combine thoroughly.
  3. Add feta cheese crumbles as a garnish after transferring the salad to a mixing bowl.

Tips for the best Mediterranean Farro Salad

  • Use dijon mustard. This particular mustard's subtle acidity comes from the vinegar it's made of, which also gives your dressing. Yellow mustard can be too overwhelming, and spicy brown can be too grainy for a dressing.
  • Similarly chop the vegetables. By uniformly slicing the veggies, you can make sure that each bite contains a bit of each vegetable and that no one component overpowers the salad.
  • A block of feta is preferable to crumbles. Compared to feta marketed as crumbles, blocks of feta that have been brine-soaked typically have a stronger flavor. Simply use clean hands to cut off as much of the block as you need.
  • Do this beforehand. By preparing the farro and dressing beforehand and storing them in the refrigerator, you can save time. The vegetables can also be sliced beforehand. When you are prepared to serve, simply assemble.

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