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Mediterranean Farro Salad recipe with cucumber and feta cheese

Mediterranean Farro Salad

Mediterranean Farro Salad with a homemade lemony vinaigrette, Greek olives, vegetables, and feta cheese is a flavorful and healthy side dish recipe.
Course Side Dish
Cuisine Mediterranean
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 8 servings
Calories 189



  • 2 cups chicken broth
  • 1 cup farro (uncooked, rinsed, and drained)
  • 1 large cucumber (seeds removed, diced)
  • ½ red bell pepper (seeds and stem removed, diced)
  • ½ small red onion (diced)
  • ½ cup greek olives
  • ½ cup feta cheese (crumbled)
  • ¼ cup Italian parsley (minced)


  • 2 Tablespoons lemon juice
  • 1 Tablespoon red wine vinegar
  • 2 teaspoons salt
  • 1 teaspoon oregano (fresh, minced)
  • 1 teaspoon honey
  • ¼ teaspoon garlic powder
  • ½ teaspoon pepper (freshly ground)
  • 3 Tablespoons olive oil


  • Combine farro and chicken broth in a medium sized saucepan. Bring to a boil, then reduce heat to the lowest amount while still maintaining a simmer, and cover. Continue cooking until the farro is tender and all of the liquid is gone. Remove from heat and allow farro to fully cool.
  • Combine farro with all remaining salad ingredients in large bowl. Toss to combine.
  • To make dressing, combine all ingredients except for the olive oil in medium sized bowl. Whisk well to combine. While whisking vigorously, slowly pour steady stream of olive oil into salad until all of it has been added. Continue to whisk until the dressing has emulsified. Add to salad and toss.
  • Serve immediately or refrigerate if making ahead.


Calories: 189kcal | Carbohydrates: 23g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 1037mg | Potassium: 206mg | Fiber: 4g | Sugar: 2g | Vitamin A: 490IU | Vitamin C: 19.2mg | Calcium: 74mg | Iron: 1.2mg