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bowl with farro salad

greek farro salad

  • Author: Brittney
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6


Bursting with fresh flavors and packed with veggies, our greek farro salad makes for a satisfying side dish or light lunch!


  • farro, rinsed 1 c (160 g)
  • vegetable broth* 3 cups (700 ml)
  • cherry tomatoes, halved 8 oz (230 g)
  • kalamata olives, pitted + halved ½ c (60 g)
  • cucumber, chopped 1 medium
  • red onion, finely diced ½ small
  • green onions, chopped 2 stalks
  • fresh dill, chopped 2 tbsp
  • feta, crumbled 6 oz (170 g)
  • lemon juice 2-3 tbsp
  • olive oil 3 tbsp
  • salt to taste


  1. Bring the vegetable broth to boil in a saucepan over medium-high heat. Add the farro and cook until tender (about 20-30 minutes).* Drain any excess liquid and rinse with cold water.
  2. While the farro is cooking, prepare the remaining ingredients. Combine the chopped tomatoes, olives, cucumber, red onion, green onion, dill and feta in a large bowl. Fold in the cooked farro.
  3. Stir in the lemon juice, olive oil and salt. Adjust to taste.


Vegetable broth: Salted water can be substituted for vegetable broth.

Cooking farro: Pearled farro and semi-pearled farro will generally be ready in 20-30 minutes. Whole grain farro will take longer and is best soaked overnight. For best results, follow the cook time on your package instructions.

Storing: This salad will keep for 5 days stored in an airtight container in the refrigerator.

  • Category: side
  • Method: no bake
  • Cuisine: global

Keywords: greek farro salad, farro salad recipes, farro recipes