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.
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)
Calories: 233 kcal | Carbohydrates: 48 g | Protein: 7 g | Fat: 3 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 486 mg | Fiber: 11 g | Sugar: 5 g | Vitamin A: 1747 IU | Vitamin C: 56 mg | Calcium: 59 mg | Iron: 2 mg
