Mediterranean Farro Cucumber Feta

I stumbled onto this salad on a late spring afternoon when my garden was suddenly overflowing with herbs I'd planted months earlier and completely forgotten about. The mint and parsley had taken over a corner of the patio, and rather than let them go to waste, I decided to build a meal around them. The farro came together easily, and by the time I'd tossed everything with that bright lemon dressing, I realized I'd created something I'd want to eat again and again.

The first time I served this to my neighbor, she came over on a hot Saturday expecting something heavier, and when I handed her a bowl of this cool, bright salad, her whole face changed. She asked for the recipe that same afternoon, and now whenever we run into each other at the farmers market, she tells me she's made it at least twice since. That moment made me realize how a simple bowl of good ingredients could mean something to someone.

Ingredients

• Farro: This nutty, chewy grain is the backbone of the salad, holding up beautifully to tossing and soaking up all the dressing without turning mushy.
• Cherry tomatoes: Halving them releases just enough juice to mingle with the dressing, and they stay intact and bursting instead of dissolving.
• Cucumber: Dice it into bite-sized pieces just before serving so it stays crisp and doesn't water down the salad.
• Red onion: A thin slice adds sharpness without overwhelming everything else, and it mellows slightly as it sits in the dressing.
• Kalamata olives: Their salty, briny depth is what makes this feel Mediterranean, so don't skip them or swap for something mild.
• Feta cheese: Crumble it by hand rather than chopping, and add it at the very end so the pieces stay defined and don't turn into paste.
• Fresh parsley and mint: These herbs are the soul of the dish; fresh is non-negotiable here, and the mint especially brings something no dried herb can replicate.
• Extra-virgin olive oil: Use something you actually like drinking, because you'll taste every drop in the dressing.
• Lemon juice: Fresh squeezed makes all the difference—bottled juice tastes thin and hollow by comparison.
• Garlic, oregano, salt, and pepper: These are your seasoning team, and together they bring everything into harmony.

Instructions

Rinse and cook the farro:

Rinse the grains under cold water to remove any surface dust, then combine with water and salt in a saucepan. Bring to a boil, then lower the heat and let it simmer gently—you want the farro to be tender when you bite into it, but still with a little chew, not soft like rice.

Make the dressing while it cooks:

While the farro simmers, whisk together your oil, lemon juice, minced garlic, oregano, black pepper, and salt in a large bowl. Taste it straight from the whisk; it should make your mouth water a little.

Combine everything warm:

Once the farro has cooled just slightly, add it to the bowl with the dressing and toss gently so every grain gets coated. The warmth of the farro helps the dressing sink in, which is the secret to flavor.

Add the vegetables and herbs:

Now add the tomatoes, cucumber, red onion, olives, parsley, and mint, and toss everything together with a gentle hand. You're not trying to break anything, just making sure it's all mingled.

Fold in the feta at the end:

Add the crumbled feta last and fold it in carefully so the pieces stay visible and creamy throughout the salad. Taste the whole thing and adjust salt or lemon juice if it needs it.

Save

There was an evening last summer when I made this for a small dinner party, and halfway through the meal, someone asked if I'd been cooking Mediterranean food my whole life. I laughed because I'd never even been to Greece, but in that moment, I understood that food doesn't need a passport to feel authentic—it just needs to be made with real ingredients and real care.

Why This Salad Works Year-Round

In summer, it's cooling and refreshing, a way to eat something fresh when the kitchen feels too warm for cooking. In cooler months, you can serve it at room temperature and it becomes something more substantial, almost hearty. The farro gives it enough weight that it stands on its own as a lunch, but it's light enough that you don't feel weighed down afterward.

How to Make It Your Own

This recipe is forgiving in the best way. If you don't have fresh mint, more parsley works fine. If Kalamata olives aren't your thing, try green ones or leave them out entirely. Roasted red peppers, artichoke hearts, even chickpeas all find their place here without asking permission. The dressing is what ties it all together, so as long as you have that lemon and olive oil balance, everything else is just variation on a theme.

Storage and Serving Ideas

This salad keeps beautifully in the refrigerator for up to four days, making it a perfect meal-prep option. The flavors deepen and meld as it sits, so don't hesitate to make it well ahead of time. You can serve it straight from the fridge on a hot day, or let it come to room temperature for a softer, more relaxed version of itself.

• Pack it in a container for lunch the next day and it'll be waiting for you, ready to eat.
• If it dries out slightly, drizzle a little more olive oil and lemon juice right before serving.
• Serve it alongside grilled fish or chicken, or keep it as is for a completely vegetarian meal.

Save

This is the kind of salad that reminds you food doesn't need to be complicated to be memorable. It's about respecting what you're working with and letting the ingredients speak for themselves.

Recipe FAQs

→ How long should farro be cooked for this salad?

Farro should be simmered uncovered for 20–25 minutes until tender yet chewy, then drained and cooled before mixing.

→ Can I substitute farro with another grain?

Yes, quinoa can be used as a gluten-free alternative, adjusting cooking time accordingly.

→ What dressing ingredients enhance the flavors best?

A blend of fresh lemon juice, extra-virgin olive oil, garlic, oregano, black pepper, and salt creates a bright and balanced dressing.

→ Is it necessary to chill the salad before serving?

While serving chilled enhances the flavors, it can also be enjoyed at room temperature according to preference.

→ What additional ingredients can be added for more protein?

Chickpeas or grilled chicken are great options to increase protein content and make it more filling.