Mediterranean Farro Cucumber Feta (Print Page)
Nutty farro mixed with crisp cucumber, tomatoes, olives, and creamy feta.
# What You Need:
→ Grains
01 - 1 cup farro, rinsed
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 1 cup cucumber, diced
05 - 1 cup cherry tomatoes, halved
06 - 1/4 cup red onion, finely diced
07 - 1/4 cup Kalamata olives, pitted and sliced
→ Cheese
08 - 3/4 cup feta cheese, crumbled
→ Herbs
09 - 1/4 cup fresh parsley, chopped
10 - 2 tablespoons fresh mint, chopped
→ Dressing
11 - 1/4 cup extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon dried oregano
14 - 1 garlic clove, minced
15 - 1/2 teaspoon Dijon mustard
16 - Salt and black pepper, to taste
# Directions:
01 - In a medium saucepan, combine farro, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 to 30 minutes until tender yet chewy. Drain any excess water and allow to cool slightly.
02 - While farro cooks, dice cucumbers, halve cherry tomatoes, finely dice red onion, pit and slice olives, and chop parsley and mint. Combine all in a large mixing bowl.
03 - In a small bowl, whisk together olive oil, lemon juice, dried oregano, minced garlic, Dijon mustard, salt, and black pepper until well combined.
04 - Add the cooked and cooled farro to the bowl with vegetables and herbs. Pour the dressing over and toss gently to combine evenly.
05 - Fold in crumbled feta cheese. Taste and adjust seasoning if necessary. Serve chilled or at room temperature, optionally garnishing with extra herbs or feta.
# Expert Tips:
01 -
- The nutty farro stays tender yet pleasantly chewy, giving you something substantial to chew on instead of just greens.
- It tastes even better the next day as the grains absorb the lemon-herb dressing, making it perfect for meal prep.
- It's versatile enough to serve as a light lunch, a side dish at dinner, or brought to a potluck without any apologies.
02 -
- Don't skip the cooling step for the farro—if you add it hot to the vegetables, the cucumber will wilt and everything becomes mushy.
- The dressing needs to be balanced and bold; it should make you pause and nod if you taste it alone, because it carries the entire flavor profile of the dish.
03 -
- Save a little dressing to drizzle over the salad just before serving, because the grains are hungry and will drink up everything you give them.
- If you're serving this at a potluck or picnic, pack the dressing separately and toss it in just before eating so nothing gets soggy during transport.