What type of farro is best for this recipe?

Any type of farro will be tasty in this recipe! Just be sure to cook it according the the instructions on your package since they may vary. Some packages of farro may say 'pearled' (comes with the outer husk of the grain removed) or 'whole' (comes with the outer husk still on). Pearled farro is most popular because it's milder and quicker to cook. Whole farro has more fiber, nutrients, and a stronger flavor.

Should this salad be served warm or cold?

This salad can be served warm but is most popularly served cold. And it's recommended to let your farro cool before mixing it with the salad ingredients because otherwise the feta cubes will melt slightly.

How do you know if your farro is cooked?

Your farro should be done after 10 minutes of simmering. You can simmer it for an additional 2-3 minutes for a softer texture. You can taste the farro to see if it's done — it should be easy to chew and soft but not mushy.

Mediterranean Farro Salad (Easy Recipe!)

Name: Farro Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 cups cooked farro (from 1 cup uncooked), cooled; 1 cup canned chickpeas, drained & rinsed; 1 cup halved multi-color cherry tomatoes; ½ cup cubed feta; ½ cup sun-dried tomatoes; ⅓ cup diced red onion; ⅓ cup chopped flat-leaf parsley; ¼ cup olive oil; 2 tablespoons red wine vinegar; 3 tablespoons lemon juice (from 1 large lemon); ½ teaspoon oregano; ½ teaspoon salt; ¼ teaspoon pepper

Description

This farro salad is incredibly flavorful and satisfyingly hearty. It's made with a mix of Mediterranean-inspired flavors and tossed in a simple 4-ingredient dressing.

Ingredients

Scale

3 cups cooked farro (from 1 cup uncooked), cooled
1 cup canned chickpeas, drained & rinsed
1 cup halved multi-color cherry tomatoes
½ cup cubed feta
½ cup sun-dried tomatoes
⅓ cup diced red onion
⅓ cup chopped flat-leaf parsley

Dressing:

¼ cup olive oil
2 tablespoons red wine vinegar
3 tablespoons lemon juice (from 1 large lemon)
½ teaspoon oregano
½ teaspoon salt
¼ teaspoon pepper

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Instructions

Cook the farro: cook the farro according to the instructions on your package. This is usually done by combining 1 cup farro with 2 ⅔ cup water in a saucepan. Bring it to a boil, cover and then simmer for 10 minutes. Cook for 2-3 minutes more for softer farro. Remove from heat and let stand for 5 minutes. Drain excess water and fluff with a fork. Set aside to cool.
Make the dressing: in a small bowl, stir together the oil, red wine vinegar, lemon, oregano, salt and pepper.
Mix the salad: add all of the salad ingredients, including the cooked farro, to a large bowl. Drizzle the dressing over the top and stir to combine. Taste and season with additional salt and pepper as desired.
Serve: for best flavor, cover and refrigerate for 10 minutes before serving. Store in the fridge for up to 4-5 days.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Salad
Method: Stovetop

Keywords: farro, salad, grain, Italian, Greek, Mediterranean, whole grain, sun dried tomatoes, sundried, warm, cold, winter, summer, fall, feta, chickpeas