Chewy farro is tossed together with fresh dill, kalamata olives and feta cheese to create this healthy and delicious whole grain, Farro Greek Salad.
In the summer months when it’s hot, I love to change up my salad game. Instead of making salads with leafy greens, that easily wilt in the heat, I make salads with whole grains and heartier veggies. My Farro Greek Salad with Feta and Dill is ideal for a day at the lake or outside because it can easily feed a crowd, be made in advance, and won’t get gross sitting in the sun! If you haven’t had farro before, then this salad is a great way to introduce the whole grain to your family!
Love salads with a Greek twist? Try my Traditional Greek Salad!
Ingredients
- Farro: The chewy, hearty texture holds up well to heat and time. It tastes great cold and at room temperature! And it’s full of plant-based protein.
- Tomato: I use a Roma tomato, as it’s still a bit juicy, with somewhat sweet, umami flavor.
- Red pepper: The sweetest of the bell peppers, and full of vitamin C.
- Red onion: Adds color, crunch, and a bit of spicy, onion flavor.
- Kalamata olives: A beautiful, deep purple color, they are a bit meaty in texture, with a distinct olive, wine flavor.
- Feta: A Greek cheese made with goat’s milk, it is soft and crumbly, with a tangy, salty taste.
- Dill: A bit grassy and citrusy in flavor, it pairs well with the lemon zest and juice to dress the salad.
- Lemon: Lemon zest adds heavy hitting citrus flavor, and the lemon juice adds bright, fresh flavor to dress the salad.
- Olive oil: Mild flavored and heart healthy, it finishes the dressing of the salad.
How to make a Farro Greek Salad with Feta and Dill
Start your farro salad by cooking your farro according to package instructions, then drain and set aside.
While farro is cooking, mince your olives, red onion, and dill.
Then deseed your bell pepper, and dice the pepper and tomato.
Then take your cooked farro and add it to a large bowl. Add the red pepper, tomato, olives, red onion, and crumbled feta cheese.
Dress the salad with the dill, fresh lemon zest, fresh lemon juice, and some olive oil. Toss and season with salt and black pepper.
Then serve and enjoy your Farro Greek Salad with Feta and Dill!
Tips from the Chef
- Make it gluten-free. To make this salad gluten-free, simply use brown rice instead of the farro.
- Pack more flavor. To really up the flavor in this salad, cook the farro in chicken or vegetable broth.
Frequently Asked Questions
How long does farro last in the fridge?
What does farro salad do for you?
Is feta cheese good for weight loss?
More Non-Lettuce Salads
- Lebanese Tabbouleh Salad
- Fresh Mushroom Salad with Lemon Parmesan Vinaigrette
- Orange, Fennel, and Red Onion Salad
- Smashed Chickpea Salad with Dill
- Cucumber Zucchini Salad
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If you need a hearty salad for a gathering, or even just to meal-prep for you weekly lunch, then my Farro Greek Salad with Feta and Dill is perfect for you!
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Farro Greek Salad with Feta and Dill
Recipe Video
Ingredients
- 2 cups cooked Bob’s Red Mill Organic Farro
- 1 tomato (diced)
- 1 red pepper (seeded and diced)
- ½ cup red onion (minced)
- ½ cup kalamata olives (minced)
- 4 ounces feta (crumbled)
- 3 tablespoons fresh dill (minced)
- 1 zest and juice of lemon
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
Instructions
- Toss together cooked farro with tomato, red peppers, onions, olives, get and fresh dill in a large bowl.
- Add olive oil, lemon zest, lemon juice, salt and pepper to the bowl. Stir well. Check for seasoning and adjust accordingly.
Last Step:
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Liz’s Notes
Over time, the farro will absorb the vinaigrette. Simply add more olive oil or lemon juice if you are serving a few days after preparation or wait to add until right before serving.
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