Mediterranean Farro Cucumber Feta (Printable)
Nutty farro meets crisp cucumber, tomatoes, and briny feta in a bright lemon-herb dressing. Perfect for light lunches or summer gatherings.
# What You Need:
→ Grains
01 - 1 cup uncooked farro
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Herbs
04 - 1 large cucumber, diced
05 - 1 cup cherry tomatoes, halved
06 - 1/2 small red onion, finely diced
07 - 1/2 cup Kalamata olives, pitted and sliced
08 - 1/4 cup fresh parsley, chopped
09 - 2 tablespoons fresh mint, chopped
→ Cheese
10 - 3/4 cup feta cheese, crumbled
→ Dressing
11 - 1/4 cup extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1/2 teaspoon dried oregano
16 - 1/4 teaspoon black pepper
17 - Salt, to taste
# Steps:
01 - Rinse the farro under cold water. In a medium saucepan, combine farro, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 20-25 minutes, until tender but still chewy. Drain any excess water and let cool slightly.
02 - In a large bowl, combine the cooked farro, diced cucumber, cherry tomatoes, red onion, olives, parsley, and mint.
03 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, oregano, black pepper, and a pinch of salt until emulsified.
04 - Pour the dressing over the salad ingredients and toss gently to combine.
05 - Fold in the crumbled feta cheese. Taste and adjust seasoning if necessary. Serve chilled or at room temperature. Garnish with extra parsley and feta if desired.
# Expert Advice:
01 -
- The textures alone make it irresistible—chewy farro, crisp cucumber, juicy tomatoes, and creamy feta create something exciting in every single bite.
- It actually gets better as it sits, making it that rare salad you can make ahead and still serve with total confidence.
02 -
- Hot farro will wilt the fresh herbs and make the feta melt into an unappealing mess, so let it cool at least 15 minutes before mixing.
- The salad needs at least 30 minutes of resting time for the farro to absorb the dressing properly.
03 -
- Cook the farro in vegetable or chicken broth instead of water for an extra layer of savory depth.
- Toast the farro in a dry pan for a few minutes before adding water to enhance its natural nutty flavor.