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Greek Farro Salad


Our Greek Farro salad is bright, flavorful, and incredible on its own or served alongside your favorite grilled protein. You can make it ahead for an easy, healthy meal! We make several variations of farro salad, but this one is my absolute favorite!

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Serves 2-4


1 cup dried pearled farro (rinsed and drained)

2 cups water


2 cups diced tomatoes

2 cups diced cucumber

½ cup crumbled feta, plus more for garnish

Kalamata or green olives (as many as you’d like for garnish)

Salted pumpkin seeds for garnish (optional)

Red onion, minced (optional

Greek Vinaigrette

½ cup extra virgin olive oil

⅓ cup red wine vinegar

Juice of 1 lemon

1 tsp stone ground dijon mustard

½ tsp dried oregano

¼ tsp salt

¼ tsp black pepper

⅛ tsp dried dill weed

2 cloves garlic, minced


  1. Add water into a saucepan, and bring to a boil. Salt the water, and add the farro. Stir to combine. Reduce to a simmer, cover, and cook for 20-25 minutes, stirring occasionally. Turn off and remove from heat when all of the liquid has been absorbed.

  2. While your farro is cooking, combine all of the vinaigrette ingredients into a jar. Cover tightly with a lid, and shake vigorously until well combined.

  3. In a large mixing bowl, combine the cooked farro, cucumbers, tomatoes, and feta. Mix well to combine. Give your vinaigrette another vigorous shake. Pour half of the dressing over the salad. Mix to combine. Top with more feta, olives, and pumpkin seeds. Cover and refrigerate until chilled. Serve the remaining vinaigrette on the side. Refrigerate any leftovers. Enjoy!

Our favorite tools, photos, and printable recipe card are below! Enjoy!

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