I really enjoy this farro salad because it’s simple yet full of vibrant flavors. The farro gives it a hearty texture that makes it more filling than most salads, while the lemony dressing keeps it light and bright. I also love that it’s make-ahead friendly—perfect for meal prep or picnics. Each bite bursts with freshness from the cucumber and herbs, balanced by the salty notes of olives and capers.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup Whole Grain Farro 2 cups Broth 1½ teaspoons Salt 1 English Cucumber, chopped 1/2 cup Parsley, finely chopped 1 Shallot, sliced thin 1/2 cup Scallions, green and white parts chopped 2 ounces Capers, drained 1/2 cup Kalamata Olives, pitted and chopped 3 Garlic Cloves, finely minced 1/4 cup Olive Oil 1/3 cup Lemon Juice 2 tablespoons Apple Cider Vinegar 1/2 teaspoon Salt and Pepper
Directions
I start by cooking the farro. In a medium saucepan, I combine the farro, broth, and salt. I bring it to a boil, then reduce the heat to a simmer. I stir occasionally until the farro is tender and the broth is absorbed, which takes about 30 minutes. Once cooked, I transfer the farro to a large bowl to cool.
While the farro cools, I prepare the vegetables. I chop the English cucumber, finely chop the parsley, thinly slice the shallot, chop the scallions, and mince the garlic cloves. I drain the capers and olives, chop the olives into smaller pieces, and add everything to the bowl with the cooled farro.
For the dressing, I whisk together the olive oil, lemon juice, apple cider vinegar, and salt and pepper in a small bowl or jar until well combined.
I pour the dressing over the salad ingredients and toss everything together until the farro and vegetables are evenly coated.
I serve the salad chilled, allowing the flavors to meld beautifully before serving.
Servings and Timing
This recipe makes about 4 servings. It takes around 15 minutes to prepare and 30 minutes to cook, for a total time of about 45 minutes.
Variations
I sometimes add crumbled feta cheese or diced cherry tomatoes for a pop of color and extra tang. For a heartier version, I mix in grilled chicken or chickpeas. I’ve also swapped the parsley for fresh mint or basil when I want a different herbal note. To make it gluten-free, I replace the farro with quinoa or brown rice.
Storage/Reheating
I store leftover farro salad in an airtight container in the refrigerator for up to 3 to 4 days. Since it’s served cold, there’s no need to reheat—it actually tastes better the next day as the flavors develop. If it seems dry after chilling, I drizzle in a bit more olive oil or lemon juice before serving.
FAQs
Can I make this salad ahead of time?
Yes, I love making it a day ahead. The flavors deepen as it sits in the fridge.
What type of farro should I use?
I usually use whole grain farro for its chewy texture, but pearled farro cooks faster if I’m short on time.
Can I use water instead of broth?
Yes, but I prefer broth because it adds extra flavor to the farro.
How can I make this salad gluten-free?
I replace the farro with cooked quinoa, brown rice, or millet for a gluten-free version.
What can I serve with farro salad?
I often pair it with grilled chicken, salmon, or roasted vegetables for a complete meal.
Can I add cheese?
Absolutely. I like crumbled feta or shaved Parmesan for a salty, creamy addition.
How do I prevent the farro from getting mushy?
I cook it until just tender and make sure to drain any excess liquid so it keeps its chewy texture.
Is this salad good for meal prep?
Yes, it holds up well in the fridge and is perfect for lunches throughout the week.
Can I use different herbs?
Definitely. I’ve made it with mint, basil, or dill depending on what I have on hand.
What’s the best way to dress the salad?
I toss the salad while the farro is slightly warm so it absorbs the lemony dressing better.
Conclusion
I love how this farro salad brings together simple ingredients into a flavorful, nourishing dish. It’s fresh, colorful, and endlessly versatile—perfect for any season. Whether I serve it as a light lunch, a picnic side, or part of a larger meal, it never fails to impress with its bright, balanced taste and hearty texture.
A refreshing and wholesome farro salad featuring chewy farro grains, crisp cucumber, briny olives, and a zesty lemon dressing. This vibrant dish is hearty yet light—perfect for picnics, meal prep, or a fresh side to any meal.
Ingredients
1 cup whole grain farro
2 cups broth
1½ tsp salt
1 English cucumber, chopped
1/2 cup parsley, finely chopped
1 shallot, thinly sliced
1/2 cup scallions, chopped (green and white parts)
2 oz capers, drained
1/2 cup Kalamata olives, pitted and chopped
3 garlic cloves, finely minced
1/4 cup olive oil
1/3 cup lemon juice
2 tbsp apple cider vinegar
1/2 tsp salt and pepper
Instructions
In a medium saucepan, combine farro, broth, and salt. Bring to a boil, then reduce heat to a simmer.
Cook, stirring occasionally, until the farro is tender and the broth is absorbed, about 30 minutes.
Transfer cooked farro to a large bowl and let cool.
While the farro cools, prepare the vegetables: chop cucumber, parsley, and scallions; slice shallot; mince garlic; drain and chop olives; and drain capers.
Add all prepared vegetables, olives, capers, and garlic to the bowl with the cooled farro.
In a small bowl or jar, whisk together olive oil, lemon juice, apple cider vinegar, and salt and pepper to make the dressing.
Pour the dressing over the salad and toss until the ingredients are evenly coated.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Notes
Add crumbled feta or diced cherry tomatoes for extra flavor and color.
Swap parsley with fresh mint or basil for a different herbal twist.
Replace farro with quinoa or brown rice for a gluten-free option.
Mix in grilled chicken or chickpeas for added protein.
Store in the fridge for up to 4 days; drizzle with olive oil or lemon juice before serving if dry.
