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Close-up of Mediterranean farro salad with cherry tomatoes, cucumber, chickpeas, feta, Kalamata olives, and parsley in a beige bowl.

Mediterranean Farro Salad with Lemon Herb Dressing

Bright, hearty, and ready in about 30 minutes, this Mediterranean Farro Salad pairs nutty farro with cucumber, cherry tomatoes, chickpeas, olives, feta, and a zesty lemon herb dressing. It works for lunch or dinner and keeps well for meal prep up to four days. Serve it as a main or add your favorite protein.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Mediterranean
Calories: 450
Ingredients Method

Ingredients
  

  • 1 cup dry farro pearled or semi-pearled
  • 1 ½ cups cherry tomatoes halved
  • 1 medium cucumber diced
  • ¼ small red onion finely chopped
  • 1 cup cooked chickpeas drained and rinsed
  • ½ cup Kalamata olives halved
  • ½ cup crumbled feta cheese use vegan feta if desired
  • ¼ cup fresh parsley chopped
  • Optional: 1 Tbsp fresh dill or oregano for extra flavor
For the Lemon Herb Dressing
  • ⅓ cup extra-virgin olive oil
  • 3 Tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 small garlic clove minced
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • Optional: ½ tsp honey balances acidity

Method
 

  1. Cook the farro: Rinse farro under cool water. Add to a pot with 3 cups of salted water. Bring to a boil, reduce to simmer, and cook for 20–25 minutes until tender. Drain and let it cool slightly.
  2. Prep the veggies: While the farro cooks, chop the cucumber, tomatoes, and red onion. Add them to a large bowl with chickpeas, olives, feta, and herbs.
  3. Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, Dijon, garlic, salt, and pepper until smooth.
  4. Combine everything: Add the cooked farro to the bowl with veggies. Pour the dressing over and toss gently to coat.
  5. Taste and adjust: Add a pinch of salt, extra lemon juice, or herbs to taste. Serve slightly warm or chilled.