Save My neighbor tossed a handful of farro into my hands one afternoon, insisting I'd been missing out. I'd walked past it in the bulk aisle for years, assuming it was complicated or bland. That evening, I cooked it simply, let it cool, and mixed it with whatever looked good in the fridge: tomatoes, cucumbers, a crumble of feta. The chew of the grain against the brightness of lemon made me wonder why I'd waited so long.
I brought this to a potluck once, worried it might seem too simple next to the fancy casseroles and layered dips. By the end of the night, three people had asked for the recipe, and someone admitted they'd gone back for thirds. It reminded me that the best dishes don't need to be complicated, they just need to taste like something you'd actually want to eat again.
Ingredients
- Farro: This ancient grain cooks up tender with a nutty chew that makes the salad feel substantial, rinse it first to remove any dusty bits.
- Cherry tomatoes: Halving them releases their juice into the salad, which mingles with the dressing in the best way.
- Cucumber: Use English cucumber if you can, the thinner skin and fewer seeds mean less wateriness.
- Red onion: A quick soak in cold water for five minutes mellows the sharpness without losing the bite.
- Fresh parsley: The flat-leaf variety has more flavor than curly, and it brightens every forkful.
- Fresh mint: Optional but worth it, mint adds a cool surprise that makes the whole salad feel more refreshing.
- Kalamata olives: Their briny richness balances the sweetness of the tomatoes and the creaminess of the feta.
- Feta cheese: Crumble it yourself from a block rather than buying pre-crumbled, it tastes fresher and has better texture.
- Extra-virgin olive oil: This is where quality matters, a good olive oil makes the dressing taste bright and fruity.
- Fresh lemon juice: Squeeze it yourself, bottled lemon juice has a tinny aftertaste that dulls everything.
- Dried oregano: A pinch brings that unmistakable Mediterranean warmth without overpowering the fresh herbs.
- Garlic: Mince it finely so it distributes evenly, no one wants a surprise garlic punch in one bite.
Instructions
- Cook the farro:
- Rinse the farro under cold water until it runs clear, then simmer it gently in salted water for about 25 minutes until it's tender but still has a pleasant chew. Drain any leftover water and spread it on a plate to cool faster, this stops it from turning mushy.
- Prep the vegetables:
- Halve the cherry tomatoes, dice the cucumber into small cubes, and finely chop the red onion so it doesn't dominate. Chop the parsley and mint roughly, you want flecks of green throughout, not big leafy clumps.
- Combine everything:
- In a large bowl, toss the cooled farro with the tomatoes, cucumber, onion, herbs, olives, and feta. Use your hands if it's easier, it helps distribute everything without crushing the tomatoes.
- Make the dressing:
- Whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper until it emulsifies slightly. Taste it, it should be bright and assertive since it's coating a lot of grain.
- Dress and rest:
- Pour the dressing over the salad and toss gently until everything glistens. Let it sit in the fridge for at least 15 minutes so the farro absorbs some of the dressing and the flavors settle in.
Save One summer evening, I ate this on the back porch while the sun dropped low and turned everything golden. The salad was cold, the feta was salty, and the mint made each bite feel like a small reset. It wasn't fancy, but it felt like exactly what I needed, and that's when I realized some recipes earn their place not by impressing anyone, but by showing up reliably and tasting like care.
Making It Your Own
This salad is forgiving and adaptable, so treat the recipe as a starting point rather than a rigid set of rules. I've stirred in roasted red peppers when I had a jar open, tossed in chickpeas for extra protein, and swapped the feta for goat cheese when that's what was in the fridge. If you don't have mint, add more parsley or a handful of torn basil. The backbone is the farro and the lemon dressing, everything else can shift based on what you have or what sounds good.
Storing and Serving
This salad keeps well in the fridge for up to three days, though the cucumbers may release a bit of water over time. If that happens, just drain off the excess before serving. I like to bring it to room temperature before eating, the flavors are more vibrant when it's not ice cold. It's excellent as a side dish at barbecues, but it also works as a light lunch on its own, especially if you add a scoop of hummus or some grilled chicken on top.
A Few Final Thoughts
The beauty of this salad is that it feels both nourishing and bright, like something that's good for you without tasting like a compromise. The farro gives it staying power, the vegetables keep it fresh, and the dressing ties it all together with just enough tang and richness. Every time I make it, I'm reminded that some of the best meals are the ones that don't demand much but deliver every time.
- If you're taking this to a gathering, pack the dressing separately and toss it just before serving to keep everything crisp.
- A sprinkle of toasted pine nuts or sunflower seeds on top adds a nice crunch if you want a little extra texture.
- Leftovers can be stuffed into a pita or wrapped in a tortilla for an easy next-day lunch.
Save This salad has become one of those recipes I return to without thinking, the kind that feels like a small gift to myself on a busy week. I hope it finds a place in your kitchen too.
Recipe FAQs
- → How long does farro take to cook?
Farro typically takes 20-25 minutes to cook. Rinse it first, then simmer in salted water until tender but still chewy. The cooking time may vary slightly depending on the type of farro used.
- → Can I make this salad ahead of time?
Yes, this salad actually improves when made ahead. You can prepare it up to 24 hours in advance and store it in the refrigerator. The flavors meld together beautifully, and the farro absorbs the dressing over time.
- → What are good substitutes for feta cheese?
Goat cheese, ricotta salata, or vegan cheese work well as alternatives. For a dairy-free version, crumbled vegan feta is an excellent option that maintains the salty, tangy profile of the original.
- → Can I add protein to make it a main course?
Absolutely. Grilled chicken breast, baked salmon, or roasted chickpeas add substantial protein. You can serve the salad alongside these proteins or toss them directly into the mixture for a complete meal.
- → What vegetables can I add for variety?
Bell peppers, artichoke hearts, roasted eggplant, or sun-dried tomatoes all work wonderfully. Add diced zucchini or spinach for extra freshness, or roasted beets for earthiness and color.
- → How should I store leftovers?
Keep the salad in an airtight container in the refrigerator for up to 3 days. If the salad dries out, drizzle with additional olive oil and lemon juice before serving to refresh the flavors.