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. 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 are the most flavorful. But you can also use roma tomato or other garden tomato if desired.
- Cucumber: I use English/hothouse cucumber because they are more flavorful and have thinner 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: You will need about half of a lemon for this recipe.
- Garlic clove: I like the taste of fresh garlic best in the dressing, but you can substitute dried garlic powder if needed.
- 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 gluten-free. 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.
Tip: 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.
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 (or 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 1/2 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)
Sodium: 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.
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