Greek Farro Salad

Greek Farro Salad

Prep Time 35 minutes
Cook Time 30 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 6


  • 1 cup dried farro rinsed (farro is a high-protein, high-fiber whole-grain wheat similar to barley that retains a notable amount of chew when cooked)
  • cup olive oil such as Olierie
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons local honey such as Larry’s Honey
  • 2 local garlic cloves minced
  • ½ teaspoon dried oregano
  • ½ teaspoon table salt
  • ¼ teaspoon red pepper flakes
  • 5 cups lightly packed fresh local organic arugula
  • 1 15 oz. can chickpeas, rinsed and drained
  • ½ large local cucumber seeded and chopped (about ¾ pound)
  • 1 cup chopped local red bell pepper
  • 10 kalamata olives quartered
  • ½ cup crumbled local feta cheese such as Krohn’s Dairy
  • ½ cup chopped local flat-leaf parsley


  • Combine farro with 3 cups water and a generous pinch of salt in a medium saucepan. Bring to a boil, reduce heat and simmer until farro is tender about 30 minutes; drain and add to a large bowl.
  • Whisk olive oil, lemon juice, honey, garlic, oregano, salt and red pepper flakes together in a small bowl until well combined. Set aside
  • Add arugula, chickpeas, cucumber, peppers, olives, feta, parsley and dressing to the farro; toss to combine. Season to taste with additional salt and pepper.
Keyword Greek, local, Seasonal

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