Mediterranean Farro salad

Recipe from

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

Prep Time

15 minutes

Cook Time

60 minutes


4 Servings


1 cup farro (semi-pearled)
3 tablespoons olive oil, extra virgin
2 tablespoons red wine vinegar
1 tablespoon honey
1⁄2 teaspoon salt
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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