It doesn’t get much fresher than this. Light and simple, yet full of great flavor, with crunch from cucumber and a nutty chewiness from farro. This salad is a regular staple at my house. It makes a great side or even an entire meal!
I’m big on using grains in salads. They can take a salad from simply being a side dish to being a meal in itself. And when it comes to grains, it doesn’t get much more Mediterranean than farro. It comes equipped with fiber and protein, which makes it very filling. Plus it has a great hearty nuttiness and texture that I love!
Here’s what you need:
Start by cooking the farro.
Cooking farro is pretty hands-off business. Just add it to a pot with 3 cups of water and salt. Bring it to a boil, then turn the heat to simmer. The length of time to finish cooking the grain will depend on whether you are using whole or pearled farro. I am using whole farro, which takes about 40 to 45 minutes to finish cooking. The pearled variety takes less time. Taste a few grains to test for doneness and if it is finished, drain any remaining liquid and pop it into the fridge to chill.
The rest of the salad comes together quickly.
Dice the cucumber and tomato and thinly slice the red onion. Add it to a large bowl with the chopped parsley. Feel free to add other veggies or herbs to personalize your salad. Basil, artichoke hearts, olives, capers or even avocado would be great here!
Add the olive oil, salt and lemon juice. Give the salad a big stir to make sure everything is well combined.
Once the farro is chilled, and it to the bowl, but wait until it is completely cool before adding it in. If it is hot, it will begin to melt the feta.
And about that feta…
I love feta and I use a lot in this salad, (an entire 8 ounce block.) That probably is a bit much for a lot of people so add as much as you like. I suggest starting with about 4 ounces and going from there.
Add the cheese last so it doesn’t get mushed up from too much stirring. Toss it in and fold gently. Give the salad a taste and adjust for seasonings, (more salt or lemon juice.)
Place your salad in the refrigerator to marry until you need it. It tastes best after hanging a little while! One thing I really love about this salad is its shelf life! I usually make an enormous batch of this and keep it refrigerated for 2-3 days. It’s there waiting for me when I am starving and want something healthy but don’t have time to cook!
Other recipes to try:
Mediterranean Farro Salad
Ingredients
- 1 cup dry farro
- 3/4 tsp salt divided
- 2 medium tomatoes diced
- 1 English cucumber diced
- 1/4 cup red onion sliced very thin
- 3-4 tbsp parsley chopped
- 4-8 ounces feta crumbled or diced
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
Instructions
Make the Farro
- The cook time of the farro will depend on whether you have whole or pearled farro. I am using whole farro, which takes the longest. Rinse the farro first in a fine mesh strainer. Fill a medium pot with 3 cups of water and add 1/2 teaspoon of salt. Add the farro and bring the water to a boil. Immediately turn the heat to simmer. Cover and cook. If you are using whole farro, it will take up to 45 minutes to reach proper doneness. If you are using pearled, it should take about 25. Taste a few grains. It should be chewy but not hard. Drain off any excess water and place the farro into the refrigerator to chill for about 30 minutes.
Make the Salad
- Add all the veggies to a large bowl. Add the chilled farro, lemon juice, parsley, olive oil and remaining salt and mix to combine. Add the feta last so it will keep its shape in the salad. I like a lot of cheese in my salad, usually the entire 8 oz block, but add as much or little as you prefer. Place the salad in the fridge to let all the flavors marry together before serving.
Wade Oss
Delicious.