Go Back
+ servings
Vegan Greek Farro Salad in a bowl with spoon

Greek Farro Salad with Vinegar Dressing

A fresh Greek-style farro salad that is simple to prepare. Great made ahead for picnics, potlucks, packed lunches, etc.
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Cook Time:25 mins
Total Time:35 mins
CourseSalad, Side Dish
CuisineGreek-Inspired, Oil-Free, Vegan
Servings6 side servings

Ingredients

  • 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 oil-free tangy Greek 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)

Instructions

  • 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)

Calories: 146 kcal | Carbohydrates: 32 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 320 mg | Fiber: 7 g | Sugar: 3 g | Vitamin A: 1135 IU | Vitamin C: 37 mg | Calcium: 36 mg | Iron: 2 mg