Greek Farro Salad (Vegan!)

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.)

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.

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.

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.

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.

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

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.