This easy, healthy Greek Farro Salad is just 10 ingredients and 35 minutes to make! Vegan, oil-free, and great made-ahead for picnics, potlucks, packed lunches, etc.
My 5 year old daughter has been all about the farro lately. The first time she took a bite, her eyes lit up and she said, “ooh, it’s so fun to eat!” I totally agree – farro has such a unique, chewy texture. I often just cook a batch for her in vegetable broth and she’ll eat it plain (plus it’s great, easy addition to her school lunches.)
But I quickly realized I have zero farro recipes on the blog and needed to change that. So I adapted this recipe from my Ultimate Greek Chopped Salad which I love so much. Basically I swapped out the garbanzo beans for farro, added some fresh herbs, and updated the dressing. I love this remake! Plus it takes just 10 fresh, healthy ingredients and only 35 minutes to make. So it’s a great choice for packed lunches, picnics, potlucks, or simply a make-ahead meal to keep in the fridge for the week. (And if you’re an olive lover, they’re fantastic in this!)
As always, come join The Garden Grazer on Instagram and share a pic if you make this! I really love seeing what you guys cook up. (Or leave a review/star rating below if you give it a try – your feedback is very appreciated!)
Greek Farro Salad
- 1 cup farro (uncooked)
- 6-8 oz. grape tomatoes
- 1 large hothouse cucumber
- 1 red bell pepper
- 1/2 small red onion (sub shallot or green onion for milder flavor)
- 1/4 cup fresh parsley
- Optional: olives, garbanzo beans
For the oil-free tangy Greek dressing
- 1/4 cup red wine vinegar
- 2-3 Tbsp. fresh lemon juice
- 1 clove garlic
- 1 tsp. dried oregano
- 1/8 tsp. salt (more to taste)
- Cook farro: rinse well and add to a small pot with 2 cups water. Bring to a boil. Cover, reduce heat to med-low and simmer for 25 minutes or until desired tenderness. Drain.
- Meanwhile, make the dressing: mince garlic and combine all ingredients in a small bowl. Set aside.
- Halve tomatoes, finely dice red onion, and dice cucumber and bell pepper. Roughly chop parsley. Place in a large bowl.
- Add drained farro, dressing, and stir to combine.
- Great served immediately. (Or even better after it sits covered in the fridge for an hour! Just give it a stir before serving as the dressing settles at the bottom.)
Nutrition Per Serving (estimate)
Enjoying this Vegan Farro Salad? Feel free to also check out the full “Salad” recipe archives on the site for more tasty plant-based inspiration!