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Home » Recipes » Salad

Greek Farro Salad (Vegan!)

Dec 12, 2017 by Kaitlin · 4 Comments

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This healthy Greek-style Farro Salad recipe is so zesty, fresh, and easy to prepare! It features chewy farro, crisp veggies, bright herbs, and a tasty homemade dressing. So fresh and great made ahead for picnics, potlucks, and packed lunches. (Vegan, oil-free.)

Vegan Greek Farro Salad in a large white bowl with serving spoon

This zesty Greek Farro Salad is absolutely delicious! It's so easy to prepare and full of fresh, healthy ingredients.

Farro has a unique, chewy texture which works perfectly in this salad. Then we add crisp veggies, fresh herbs, and briny olives. And finally toss it with a flavorful Greek-inspired lemon-vinegar dressing. (So good!)

It's a great side dish, light lunch, or easy option for picnics, potlucks, or make-ahead meals to keep in the fridge.

Chopped bell pepper, tomatoes, cucumber, red onion, olives, lemon, vinegar, and seasoning ingredients laid out on a metal tray

Ingredients for Greek Farro Salad

For this recipe, you'll toss together in a large bowl:

  • Farro: I use pearled farro which has the bran removed and is faster to cook. Cooked farro has a nutty flavor and tender, chewy texture. It's a great alternative to rice. Be aware that farro does contain gluten, as it's a wheat product. So if you need a gluten-free option, you could try brown rice or quinoa instead. (For more information on farro, see this article on The Spruce Eats.)
  • Grape tomatoes or cherry tomatoes: I use these because they're the most flavorful. But you can also swap in roma tomato or other garden tomato.
  • Cucumber: I use English/hothouse cucumber because they're more flavorful and have thinner skins. However regular seedless garden cucumbers work too.
  • Red bell pepper: Yellow or orange bell pepper works great too. Or you can substitute a fire-roasted bell pepper for deeper flavor.
  • Red onion: Or you can substitute green onion (scallion) for a milder onion taste, but I really like the bold taste of red onion in this recipe.
  • Fresh parsley
  • Kalamata olives: I love this addition and they add lots of salty, briny flavor, but leave them out if you're not a fan!
  • Red wine vinegar
  • Fresh lemon juice: You'll need two tablespoons, but you can add more or less as desired.
  • Dijon mustard
  • Garlic powder: Or you can substitute a fresh minced garlic clove instead!
  • Dried oregano
  • Salt: I use fine grain sea salt. You can also add black pepper to taste.
Overhead view of preparing salad ingredients in a large glass bowl before mixing together

Customizing

Add beans: Include garbanzo beans (chickpeas) or other white bean.

Make it "cheesy": Stir in vegan feta cheese crumbles or dairy-free mozzarella.

Add greens: Stir in chopped baby spinach or arugula for a peppery bite. Or serve this salad atop fresh greens.

Herbs & seasoning: Change up the dried herbs as you see fit! Try Italian seasoning, basil, or thyme. Or you can stir in other fresh herbs like oregano, fresh dill, etc.

Oil: I prepare the dressing oil-free. But if you include oil in your diet, feel free to whisk in a tablespoon or two of good quality extra-virgin olive oil.

Gluten-free option: Farro is not gluten-free. So if you're looking for a gluten-free option, you can try substituting it with quinoa, brown rice, or other gluten-free grain if desired.

Lemon vinegar dressing being poured over a Greek Farro Salad in a glass bowl

Serving

You can either serve this dish immediately or let it chill in the fridge for at least an hour. This allows the flavors to further combine. Give it a stir again before serving as some dressing will settle at the bottom.

Pairing: It's great served with Hummus and pita bread!

Make ahead: This dish holds up well, so it's a good choice for meal prep, picnics, potlucks, or lunch on the go.

Storing

Store leftovers in an airtight container in the refrigerator. I find it keeps for about 3-4 days.

Close up view of vegan Greek farro salad on a white plate with serving spoon

For more inspiration, also browse all vegan salad recipes or oil-free recipes.

Vegan Greek Farro Salad in a large white bowl with serving spoon

Greek Farro Salad (Vegan!)

This healthy farro salad is zesty, fresh, and easy to prepare! It features chewy farro, crisp veggies, bright herbs, and a tasty homemade dressing. Plus it's great made ahead for meal prep, potlucks, etc.
5 from 6 votes
Print Recipe Pin Recipe Comment
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Salad, Side Dish
Cuisine: Greek-Inspired, Oil-Free, Vegan
Servings: 4 (1.5-cup servings)

Ingredients

  • 1 cup farro
  • 6 oz. grape tomatoes*
  • 1 English cucumber
  • 1 red bell pepper
  • 1/2 small red onion
  • 1/3 cup Kalamata olives (optional)
  • 1/4 cup fresh parsley

For the lemon-vinegar dressing:

  • 1/4 cup red wine vinegar
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. Dijon mustard
  • 1 tsp. dried oregano
  • 1/4 tsp garlic powder (or fresh minced clove)
  • 1/4 tsp. salt

Instructions

  • Cook farro: In a medium pot over high heat, bring about 7-8 cups of water to a boil. Then add farro (rinsed well). Reduce heat to medium-high and simmer uncovered for 25-30 minutes or until desired tenderness. Drain.
  • Make dressing: Meanwhile, add all dressing ingredients to a small bowl. Whisk and set aside.
  • Prepare veggies: Halve or quarter the tomatoes. Dice the cucumber and bell pepper. Finely dice the red onion. Slice the olives. Roughly chop the parsley. Place all in a large bowl.
  • Combine salad: Add the cooked farro to the veggies. Then pour the dressing over the top. Toss well to combine.
  • Serve: Enjoy this dish immediately or let it chill covered in the refrigerator for an hour to further combine. (Give it a stir again before serving as some dressing will settle at the bottom.)

Notes

*Tomatoes: 6 oz. is about 1/2 dry pint. You can also swap in cherry tomatoes.
Other additions: Add vegan feta crumbles, garbanzo beans, roasted bell pepper, or other herbs like dill or basil.
Yield: Recipe makes about 6 cups salad. If serving as a smaller side dish, it can serve about 6-8.
Recipe originally published December 2017. Updated April 2025.

Nutrition Per Serving (Estimate)

Nutrition Facts
Greek Farro Salad (Vegan!)
Amount per Serving
Calories
233
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
0.4
g
3
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Potassium
 
486
mg
14
%
Carbohydrates
 
48
g
16
%
Fiber
 
11
g
46
%
Sugar
 
5
g
6
%
Protein
 
7
g
14
%
Vitamin A
 
1747
IU
35
%
Vitamin C
 
56
mg
68
%
Calcium
 
59
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you're enjoying this vegan Greek Farro Salad recipe, also check out:

  • Berry Crunch Salad with Strawberry-Balsamic Dressing
  • Ultimate Greek Chopped Salad
  • White Bean Salad (10 Minute)
  • Vegan Taco Salad with Creamy Southwestern Dressing

Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Maggie says

    February 09, 2025 at 11:41 am

    5 stars
    This is excellent! I’ve made it several times and always enjoy it! Healthy too!

    Reply
    • Kaitlin says

      February 09, 2025 at 4:30 pm

      Fantastic to hear you've been enjoying it, Maggie! Thanks a lot for coming back to share your kind feedback - it's appreciated!

      Reply
  2. Debbie says

    January 27, 2022 at 12:51 pm

    5 stars
    Great flavors and so fresh!! Enjoyed this for lunches throughout the week. Thanks!

    Reply
    • Kaitlin says

      January 27, 2022 at 1:04 pm

      Awesome to hear! Thank you for sharing.

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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