Mediterranean farro salad is loaded with fresh veggies, olives and tangy feta cheese and finished with a light, bright lemon vinaigrette to take this side dish over the top!

Mediterranean farro salad with olives and feta cheese in a large glass bowl with colorful throw towels nearby.

You might say I have a thing for farro salads.

In the spring it’s this farro salad with kale and strawberries and goat cheese, then I switch to this pretty summer veggie farro salad.

In the fall I love this harvest farro salad with sweet potatoes and dried cranberries, and this simple farro salad is great to throw together anytime.

I also adore all things Mediterranean, whether it’s a Mediterranean quinoa skillet, easy Mediterranean chicken, Mediterranean salmon or crock pot Mediterranean chicken for a hands-off dinner.

Today, we’re combining those two loves for this Mediterranean farro salad.

Close up of a colorful vegetarian grain salad in a glass bowl with a cut lemon to the side.

We’re starting with farro, which is one of my favorite grains for its tender, chewy flavor and texture. Can’t stop, won’t stop.

Then we’re adding loads and loads of fresh veggies, which you know makes me so happy.

We’re talking cucumber, cherry tomatoes, bell pepper and red onion, plus olives.

We finish it off with crumbled feta cheese for some really good sharpness and a light, bright lemon vinaigrette to really take it over the top.

It’s SO tasty.

My wife said it’s one of her favorite things that I make!

Plus, it’s great as a make-ahead side dish for dinner. It’s so versatile, too, it goes with everything.

Or you can take it to friends or use as meal prep for a light lunch or as a side.

You’ll be craving this on repeat!

OK, let’s get cooking.

Ingredients laid out in separate bowls for making a farro salad with tomatoes, cucumbers, peppers, olives and red onion.

Now, I’ve got some notes and tips coming up below on how to make Mediterranean farro salad. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

Farro: This needs to be cooked and cooled for this recipe, so please plan accordingly. I use a quick cooking farro (from Trader Joe’s), but regular farro works fine, too.
Tomatoes: Cherry tomatoes - or grape - are readily available and work great in this salad, texture wise. You could also substitute Roma tomatoes or even heirloom tomatoes if you prefer.
Cucumber: I prefer to use an English or hot house cucumber for this because they have fewer seeds. You can also sub a regular cucumber and just remove some of the seeds before you chop it.
Bell pepper: I like the color of using a red bell pepper, but a yellow or orange bell pepper would work as well.
Red onion: I personally love red onion, raw, cooked, pickled, however. But if you are sensitive to them or yours is especially pungent, chop the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the pieces for your salad. (You could also leave it off if you prefer.)
Olives: These add a great briny-ness and of course go with the Mediterranean theme. You can get kalamata olives from the olive bar at the grocery store or use the jarred ones. Just make sure they are pitted. Or substitute another favorite olive if you'd like.
Cheese: Feta adds a great saltiness to this recipe. Start with ⅓ cup and add more if you like.

A Greek style grain salad with farro and veggies in a glass bowl.

Also, I included the recipe for my easy lemon vinaigrette in the recipe card below, which is just a few ingredients and takes mere minutes to make.

However, you could of course use a store-bought lemon dressing or even a basil one if you’d prefer.

OK, now for a few recipe FAQs.

Can I make this salad in advance?

Yes, the entire salad can be made in advance. Just wait to add the fresh basil until you’re ready to serve so it doesn’t brown or wilt. You can also make the farro ahead of time and keep it in the fridge until you’re ready to assemble the salad.

How do I store Mediterranean farro salad?

Keep the salad stored, covered, in the refrigerator for up to 5 days. Add an extra splash of white wine vinegar and/or olive oil to the salad to wake it back up before serving, if needed.

A large glass bowl with a Mediterranean farro salad with feta cheese.

This is such a great little side dish to have in your back pocket.

It goes with everything - chicken, pork, steak, seafood - and it's fabulous year round.

I hope you try it soon! And hope you have a great start to the New Year!

XO,

Kathryn

P.S. You might also like this Mediterranean tuna salad for a delicious healthy lunch!

Yield: 6 servings

Mediterranean Farro Salad

Name: Mediterranean Farro Salad
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 8 oz. farro (see notes); 1 pint cherry tomatoes, halved; 1/2 English cucumber, diced; 1 medium red bell pepper (or yellow or orange), diced; 1/2 cup diced red onion; 1/3 cup chopped Kalamata olives; 1/3 cup crumbled feta cheese; 1/4 cup extra-virgin olive oil; 2 tablespoons white wine vinegar; zest and juice of 1 large lemon; 2 teaspoons Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

Mediterranean farro salad is loaded with fresh veggies, olives and tangy feta cheese and finished with a light, bright lemon vinaigrette to take this side dish over the top!

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

For the salad:

8 oz. farro (see notes)
1 pint cherry tomatoes, halved
½ English cucumber, diced
1 medium red bell pepper (or yellow or orange), diced
½ cup diced red onion
⅓ cup chopped Kalamata olives
⅓ cup crumbled feta cheese

For the lemon vinaigrette:

¼ cup extra-virgin olive oil
2 tablespoons white wine vinegar
zest and juice of 1 large lemon
2 teaspoons Dijon mustard
½ teaspoon kosher salt
¼ teaspoon black pepper

Instructions

Cook the farro according to package instructions and then let cool.
Add the farro to a large bowl along with the tomatoes, cucumber, bell pepper red onion, olives and feta cheese. Stir well to combine.
Make the vinaigrette. Combine the olive oil, vinegar, lemon zest and juice, Dijon mustard, salt and pepper in a small jar with a lid. Cover and shake well to combine. (Alternatively, add all of the ingredients to a small bowl and whisk really well until combined.)
Drizzle the vinaigrette over the salad and stir very well to get everything coated.
Serve immediately or cover and refrigerate until ready to serve.

Notes

Farro: I use a quick cooking farro (from Trader Joe’s), but regular farro works fine, too, it'll just require more time to cook so please plan accordingly.

Tomatoes: Cherry tomatoes - or grape - are readily available and work great in this salad, texture wise. You could also substitute Roma tomatoes or even heirloom tomatoes if you prefer.

Cucumber: I prefer to use an English or hot house cucumber for this because they have fewer seeds. You can also sub a regular cucumber and just remove some of the seeds before you chop it.

Red onion: I personally love red onion, raw, cooked, pickled, however. But if you are sensitive to them or yours is especially pungent, chop the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the pieces for your salad. (You could also leave it off if you prefer.)

Olives: These add a great briny-ness and of course go with the Mediterranean theme. You can get Kalamata olives from the olive bar at the grocery store or use the jarred ones. Just make sure they are pitted.

Dressing: The recipe includes an easy homemade lemon vinaigrette but you could substitute a store-bought dressing if you prefer.

Make ahead: The entire salad can be made in advance. You can also make the farro ahead of time and keep it in the fridge until you’re ready to assemble the salad.

Leftovers: Keep the salad stored, covered, in the refrigerator for up to 5 days. Add an extra splash of white wine vinegar and/or olive oil to the salad to wake it back up before serving, if needed.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 297Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 7mgSodium: 301mgCarbohydrates: 40gFiber: 6gSugar: 12gProtein: 8g