Mediterranean Farro Cucumber Feta (Print Page)
Hearty farro, crisp cucumber, juicy tomatoes, and tangy feta tossed in zesty lemon-olive oil dressing.
# What You Need:
→ Grains
01 - 1 cup uncooked farro
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 cup cherry tomatoes, halved
05 - 1 large cucumber, diced
06 - 1/4 small red onion, thinly sliced
07 - 1/4 cup Kalamata olives, pitted and sliced
→ Cheese
08 - 3/4 cup crumbled feta cheese
→ Fresh Herbs
09 - 1/4 cup chopped fresh parsley
10 - 2 tablespoons chopped fresh mint
→ Dressing
11 - 1/4 cup extra-virgin olive oil
12 - Juice of 1 large lemon
13 - 1 clove garlic, minced
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon ground black pepper
16 - 1/4 teaspoon salt
# Directions:
01 - Rinse the farro under cold water. Combine with water and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes until tender yet chewy. Drain and let cool slightly.
02 - Whisk together the olive oil, lemon juice, minced garlic, oregano, black pepper, and salt in a large mixing bowl until well combined.
03 - Add the cooked farro, cherry tomatoes, cucumber, red onion, olives, parsley, and mint to the bowl with the dressing. Toss gently to evenly combine.
04 - Fold in the crumbled feta cheese carefully to maintain texture.
05 - Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
# Expert Tips:
01 -
- It tastes even better the next day as the grains soak up all that lemony, herbaceous flavor.
- You can throw it together in under an hour and feel like you've made something really special.
- It's the kind of salad that works for a quick lunch, a potluck, or sitting down to a proper meal with friends.
02 -
- If you add the cheese too early, it gets broken up into fine particles and disappears; waiting until the very end keeps those lovely creamy pockets.
- The longer this salad sits, the better it tastes, so make it hours ahead or even the day before if you can.
03 -
- Toast the oregano in a dry pan for 30 seconds before whisking it into the dressing to wake up its flavor.
- Cut the cucumber and tomatoes just before assembling so they stay crisp and don't release water into the salad.