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–+ servings
Greek farro salad with colorful vegetables and feta.

Greek Farro Salad (Easy, Healthy and Full of Flavor)

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 people
Author: Nico Pallotta

Dressing

  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons lemon juice plus more to taste
  • 1 teaspoon lemon zest
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1½ teaspoon dried oregano
  • ¾ teaspoon salt or more to taste
  • ⅛ teaspoon black pepper

Salad

  • ½ cup (100 g) pearled farro uncooked - or 1½ cups cooked
  • 1 can chickpeas 15 oz / 400 g - or 1½ cups cooked chickpeas
  • 2 cups (300 g) cherry tomatoes halved
  • 1 cup (150 g) cucumber diced
  • ½ cup (80 g) green bell pepper diced
  • ⅓ cup (45 g) olives pitted and halved if large
  • ⅓ cup (40 g) walnuts chopped
  • 1 cup (150 g) feta cheese crumbled

  • Cook the farro: Bring a medium pot of lightly salted water to a boil. Add ½ cup pearled farro and cook according to package directions until tender, about 20 to 25 minutes. Drain well and let cool for 10 minutes.
    Step 1 Boiled pearled farro cooling down in a colander.
  • Make the dressing: Add 4 tablespoons extra virgin olive oil, 4 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1½ teaspoon dried oregano, ¾ teaspoon salt, and ⅛ teaspoon black pepper to a small bowl. Whisk until smooth.
    Step 2 Lemon oregano dressing whisked in small bowl.
  • Marinate the chickpeas: Add 1 can chickpeas (drained and rinsed) to the dressing and toss gently until coated. Let them sit while you prep the vegetables.
    Step 3 Chickpeas marinating in lemon dressing with herbs and black pepper.
  • Prep the vegetables: Dice 1 cup cucumber and ½ cup green bell pepper. Cut 2 cups cherry tomatoes in half. Chop ⅓ cup walnuts.
    Step 4 Chopped cucumber, tomatoes, bell pepper, and walnuts in bowl.
  • Toss and serve: Add the cooked farro, vegetables, ⅓ cup olives, 1 cup feta cheese, and the marinated chickpeas with the dressing to a large mixing bowl.
    Toss gently until everything is evenly mixed. The feta will crumble a little, and that’s a good thing—it spreads flavor through every bite. Taste and adjust lemon juice or salt if needed, then serve.
    Step 5 Tossing Greek farro salad with feta, olives, chickpeas, and fresh vegetables.
Substitutions
  • Farro → Quinoa, brown rice, barley, or wheat berries
  • Chickpeas → White beans, lentils, or grilled chicken
  • Cucumber → Celery, radishes, or chopped romaine
  • Cherry tomatoes → Grape tomatoes or diced ripe tomatoes
  • Green bell pepper → Red bell pepper, mini sweet peppers, or chopped zucchini
  • Olives → Kalamata olives or green olives
  • Walnuts → Almonds, pecans, pistachios, sunflower seeds, or pumpkin seeds
  • Feta cheese → Goat cheese, diced mozzarella, or avocado
  • Olive oil → Avocado oil
  • Lemon juice and zest → Red wine vinegar or white wine vinegar
  • Dijon mustard → Yellow mustard
  • Honey → Maple syrup
  • Dried oregano → Italian seasoning or fresh oregano
 
Tips
  • Cook the farro until just tender for the best chewy texture
  • Let the farro cool slightly before mixing the salad
  • Marinate the chickpeas for extra flavor
  • Taste before serving and adjust lemon or salt if needed
  • Chop the vegetables small for the best texture in every bite
  • Toast the walnuts for more crunch and nutty flavor
  • Use fresh lemon juice for a brighter dressing
  • Serve feta on the side if cooking for mixed diets
  • Add grilled chicken, tuna, salmon, or extra chickpeas for more protein
  • Store leftovers in the fridge for up to 3 days in an airtight container
  • Sodium is estimated and may be lower since some dressing and salt stay behind in the bowl and mixing dish
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