Mediterranean Farro salad

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SourceRecipe from
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes


This salad can be served as a main dish for a light lunch or a side dish to barbeque.


1 cup
farro (semi-pearled)
3 tablespoons
olive oil, extra virgin
2 tablespoons
red wine vinegar
1 tablespoon
1/2 teaspoon
1/2 teaspoon
black pepper
15 ounces
chickpeas (drained and rinsed)
1 cup
tomatoes, cherry (halved)
2 ounces
cheese, feta (crumbled)
oregano (or parsley, dill (optional))


Rinse the farro in a wire strainer and drain. Bring three cups of water to a boil in a medium pot and add the farro. Return to a boil, then reduce the heat to low and cover. Cook for 20 minutes, then test to see if the grain is tender. Whole, unpearled farro can take 40 minutes to one hour to cook.

Drain the cooked farro in a wire strainer and let cool. Transfer to a large bowl.

In a cup, stir the olive oil, vinegar, honey, salt and black pepper, then drizzle over the farro.

Add the chickpeas, tomatoes and feta, then toss to mix. Top with fresh oregano, parsley or dill if you wish.


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