This Mediterranean farro salad started as a clean-out-the-fridge situation, but it was so good I had to make it again. And again. It's now one of my favorite make-ahead recipes.
Sure the chewy texture of the farro, creamy feta cheese, briny olives, fresh herbs, peppery arugula, and sun-dried tomatoes are delicious together but when tossed in the simple vinaigrette made with the flavorful oil from the tomato jar--that's the little trick that makes this salad shine.
It's also incredibly flexible, which is part of why I make this delicious salad so often. I've used types of farro, including farro piccolo from Marsh Hen Mill, my favorite local grain producer, and pearled farro from Trader Joe's when I want to make this super fast.
You can also swap in whatever vegetables, herbs, beans, or other odds and ends you have on hand.
Make a big batch at the beginning of the week and you've got an easy lunch ready to go for days. The flavors only get better as they hang out in the fridge, making this one of those rare meal prep recipes that I actually look forward to eating.
I love to pair it with my other Greek-inspired recipes including my watermelon feta mint salad, chicken kabobs with yogurt marinade, and grated cucumber tzatziki.
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Why You'll Love This Recipe
- Perfect for meal prep. Make a big batch of this Greek farro salad at the beginning of the week for easy lunches that hold up beautifully in the fridge.
- That sun-dried tomato dressing is everything. Using the flavorful oil from the jar makes a simple vinaigrette that's packed with flavor.
- Easy to customize. Use your favorite farro (or other grain) and swap in whatever vegetables, herbs, beans, or bits and bobs you have on hand. (Psst: It's a great way to use up those leftovers lurking in the fridge.)
Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- farro (I like Marsh Hen Mill farro piccolo)
- chickpeas
- baby arugula
- feta cheese
- grape tomatoes
- kalamata olives
- sun-dried tomatoes in oil
- fresh basil
- fresh parsley
- capers
- red wine vinegar
- extra-virgin olive oil
- kosher salt and freshly ground black pepper
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, cook the farro in a medium saucepan of salted water for 20 to 25 minutes or until al dente. Drain, and rinse under cold water to cool. Drain and transfer to a large bowl.
- Then, add the remaining ingredients to the farro and toss to combine. Refrigerate until ready to serve.
Hint: If you're in a hurry, look for semi-pearled farro or pearled farro. It cooks the quickest.
Substitutions
Need to make some ingredient swaps? Here are some ideas:
- Farro - Instead of farro, you can use brown rice or white rice. Quinoa, barley, or wheat berries also work well as does orzo or couscous.
- Feta cheese - Crumbled goat cheese or shaved Parmesan work beautifully. I've also swapped in mini fresh mozzarella pearls.
- Kalamata olives - Any briny olive works here instead of kalamata. For ease, I recommend using pitted olives.
- Fresh herbs - Use other fresh herbs if you'd like. Oregano, marjoram, and chives are all excellent.
- Chickpeas - White beans, lentils, or even diced grilled chicken would be great protein swaps for the chickpeas.
- Baby arugula - Fresh baby spinach or mixed baby greens can be substituted for the arugula.
Variations
This recipe is so versatile. Here are some variations:
- Protein-Packed - Add grilled chicken, shrimp, or salmon to make this more of a main dish.
- Extra Veggies - Toss in diced red onion, cucumbers, red peppers, artichoke hearts, or blanched green beans for even more vegetables.
- Lemony - Give this salad a citrus kick by adding lemon zest and lemon juice to the dressing.
Equipment
Here's the equipment you'll need to make this recipe:
- dry measuring cups
- can opener
- colander
- chef's knife
- measuring spoons
- medium saucepan
Storage
To refrigerate: Store this salad in an airtight container for up to 4 days. Farro holds up beautifully and this salad actually tastes even better after a day or two in the fridge.
To freeze: I don't recommend freezing this salad. The fresh ingredients don't freeze well and will get watery and mushy when thawed.
Tasty Tip
Don't skip rinsing the farro under cold water after draining. This stops the cooking process immediately and cools it down so it doesn't wilt the arugula or make the feta melt when you toss everything together.
Frequently asked questions
That's a great question! Farro is an ancient whole grain that has a wonderful nutty flavor and chewy texture. It's one of my favorite ingredients for make a boring ol' salad more interesting.
That's all a matter of preference. At the store, you can find it in different varieties: farro piccolo (also known as einkorn), farro medio (emmer), and farro grande (spelt). You'll also see whole farro, semi-pearled farro, and pearled farro. Whole farro will take the longest to cook (and requires overnight soaking) while pearled farro will be the fastest since the bran has been removed.
Absolutely! This actually tastes better the next day. Just give it a good stir before serving since the dressing may settle at the bottom.
You likely overcooked it. This is not an ingredient that you cook until all the liquid is absorbed. You want it al dente with a slight chew, not soft all the way through.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this farro salad:
🍽Get the recipe
Mediterranean Farro Salad with Arugula and Feta
Equipment
- dry measuring cups
- can opener
- colander
- chef's knife
- measuring spoons
- medium saucepan
Ingredients
- 1 cup farro (I like Marsh Hen Mill farro piccolo)
- 1 (16-ounce) can chickpeas, rinsed and drained
- 2 cups baby arugula
- 1 cup crumbled feta cheese
- 1 pint grape tomatoes, halved
- ¾ cup pitted kalamata olives, halved
- ½ cup julienned sun-dried tomatoes in oil
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- 2 tablespoons drained capers
- 3 tablespoons red wine vinegar
- 3 tablespoons sun-dried tomato oil from the jar of the sun-dried tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Cook the farro in a medium saucepan of boiling salted water to cover for 20 minutes or until al dente. Drain; rinse under cold water to cool.
- Combine the farro and remaining ingredients in a large bowl. Refrigerate until ready to serve.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Don't leave food sitting out at room temperature or in hot weather for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
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