This easy vegan Greek-inspired Farro Salad is just 10 ingredients and 35 minutes to prepare! So fresh and great made ahead for picnics, potlucks, packed lunches, etc. (Oil-free.)
This Greek-inspired farro salad is easy to prepare and is full of fresh, healthy ingredients.
Farro has such a unique, chewy texture which works perfectly in this salad.
Plus it only takes 10 simple ingredients and 35 minutes to make.
So it is a great side dish, or easy option for packed lunches, picnics, potlucks, or simply a make-ahead meal to keep in the fridge.
Ingredients for Vegan Farro Salad
For this recipe you will 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. Please note that farro does contain gluten, as it's a wheat product. So if you need a gluten-free option, try brown rice or quinoa instead. (For more information on farro, see this article on The Spruce Eats.)
- Grape tomatoes: I use these because they are the most flavorful. But you can also use roma tomato, cherry tomatoes, or other garden tomato.
- Cucumber: I use English/hothouse cucumber because they are more flavorful and have thin skins. However regular seedless garden cucumbers work too.
- Red bell pepper: Or yellow or orange bell peppers.
- Red onion: Or you can substitute green onion (scallion) for a milder onion taste.
- Fresh parsley
- Red wine vinegar
- Fresh lemon juice
- Garlic cloves
- Dried oregano
Other additions: Stir in Kalamata olives, vegan feta cheese crumbles, garbanzo beans (chickpeas), or anything else you see fit.
Gluten-free option: Farro is not a gluten-free grain. So if looking for a gluten-free option, you can substitute it with quinoa, brown rice, or other gluten-free grain if desired.
You can either serve immediately or chill in the fridge for at least an hour. This allows the flavors to further combine.
Be sure to stir again before serving as some dressing will settle at the bottom.
Store leftovers in an airtight container in the refrigerator.
We find it keeps for about 3-4 days.
For more inspiration, browse all oil-free recipes.
Greek Farro Salad with Vinegar Dressing
- 1 cup farro (uncooked)
- 6-8 oz. grape tomatoes
- 1 English 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, vegan feta crumbles
For the Greek-style dressing:
- 1/4 cup red wine vinegar
- 2-3 Tbsp. fresh lemon juice (about 1 lemon)
- 1 clove garlic
- 1 tsp. dried oregano
- 1/8 tsp. salt (more to taste)
- Cook farro: Rinse farro well and add to a small pot with 2 cups water. Bring to a boil. Cover, reduce heat to medium-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.
- Prepare veggies: Halve tomatoes and finely dice red onion. Dice cucumber and bell pepper. Roughly chop parsley, large stems removed. Place in a large bowl.
- Add drained farro and dressing. Stir to combine.
- Serve immediately or chill covered in the fridge for an hour to further combine. (Stir before serving as some dressing will settle at the bottom.)
Nutrition Per Serving (Estimate)
If you are 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