Mediterranean Farro Salad

Appetizers and Sides Your New Go-To Grain Salad

This Mediterranean farro salad is fresh, vibrant and full of flavor. Farro is an ancient grain rich in fiber and protein. Combined with crisp veggies, salty olives and creamy feta, every bite is a delicious mix of textures and tastes. Toss it in a lemon and herb vinaigrette for an easy side or meal prep.

Recipe courtesy of

Chef Edwin Cabrera

Prep Instructions

Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Mediterranean Farro Salad

3 cups vegetable broth

1 cup uncooked farro

1 large cucumber, diced

¾ cup roasted red pepper, diced

½ cup sun-dried tomatoes, chopped

½ cup crumbled feta cheese

2/3 cup red onion, diced

¼ cup parsley, chopped

½ cup black olives, sliced

1 ¾ cup garbanzo beans, drained and rinsed

Vinaigrette

2 tablespoons olive oil

¼ cup lemon juice

¼ cup red wine vinegar

1 teaspoon dried oregano

1 teaspoon garlic powder

1/8 teaspoon salt

½ teaspoon black pepper

Mediterranean Farro Salad

In a medium saucepan, cook farro in vegetable broth according to package instructions, until al dente (firm to the bite with chewy texture). Remove from heat and drain any extra liquid.
Let the farro cool in the fridge for at least 10 minutes.
While the farro cools, chop all veggies and herbs. Rinse and drain the garbanzo beans.
In a large bowl, combine farro, veggies, garbanzo beans, olives and feta. Pour vinaigrette over and toss to mix evenly.

Vinaigrette