Classic Greek salad meets hearty whole grain in this vibrant and versatile Greek Farro Salad. Packed with fresh vegetables, chickpeas, feta, and peppery arugula, all tossed in a light and zesty Greek vinaigrette, this Mediterranean-inspired dish is satisfying, nutritious, and incredibly flavorful. Serve it warm or cold, as a main course or a side, or prep it ahead for easy weekday lunches!
Why You’ll Love This Salad:
- Hearty & Wholesome: Farro adds a chewy, nutty texture that makes this salad more substantial than traditional Greek salads.
- Light & Fresh: With crisp cucumber, juicy tomatoes, roasted red peppers, and arugula, every bite bursts with Mediterranean brightness.
- Versatile: Enjoy this salad warm or cold, as a plant-powered main or a vibrant side dish. It’s perfect for meal prep too!
- Naturally Vegetarian: Easy to make dairy-free and vegan by swapping or omitting the feta.
Ingredients
- 3/4 cup farro, rinsed well
- 1 lemon, juiced
- 1/2 medium red onion, finely diced
- 8 oz cherry tomatoes, halved or quartered
- 3 mini cucumbers, diced
- 6 oz roasted red pepper, diced
- 6 oz feta, cubed or crumbled (omit for vegan)
- 14 oz can chickpeas, drained & rinsed
- 5 oz baby arugula
- Salt & pepper to taste
Greek Vinaigrette:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 garlic clove, minced
- 1/2 tsp Dijon mustard
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- Black pepper & red pepper flakes, to taste
Instructions
- Cook the Farro: Bring a large pot of salted water to a boil. Add rinsed farro and boil for 25-30 minutes, or until al dente. Drain and rinse with cold water. Let cool.
- Quick-Pickle the Onion: While the farro cooks, combine diced red onion and lemon juice in a bowl. Let sit for 10-15 minutes, then drain and discard lemon juice.
- Make the Vinaigrette: In a small bowl or jar, whisk together all vinaigrette ingredients. Taste and adjust seasoning if needed. Set aside.
- Prep the Veggies: Halve the cherry tomatoes, dice the cucumbers and roasted peppers, and cube or crumble the feta.
- Assemble the Salad: In a large bowl, combine the cooked farro, drained onion, tomatoes, cucumber, red pepper, feta, chickpeas, and arugula. Drizzle the vinaigrette over the top and toss gently to combine.
- Serve & Enjoy: Serve immediately or refrigerate for up to 3 days. Add fresh herbs like basil or parsley for extra flavor if desired.
Tips & Variations
- Gluten-Free: Use a gluten-free grain like quinoa or buckwheat instead of farro.
- Dairy-Free/Vegan: Omit the feta or replace with a plant-based alternative.
- Add Protein: Serve with grilled chicken, shrimp, or lamb for a protein-packed meal.
- Meal Prep: Chop veggies and cook farro in advance. Store components separately or assembled salad for up to 3 days.
This Greek Farro Salad is a flavorful, colorful dish that brings Mediterranean flair to your table with minimal effort. Whether you’re meal prepping or entertaining, it’s a reliable favorite you’ll come back to again and again!