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Farro Greek Salad with Feta and Dill

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Chewy farro is tossed together with classic Greek flavors like fresh dill, kalamata olives and feta cheese to create this healthy and delicious whole grain salad.


If you’ve read my About Page or follow me on Instagram during the summer months, you probably know that Lake Michigan is my favorite place on Earth. While it is technically a lake, you may be surprised to know that it looks like an ocean with white sandy beaches, minus the seaweed, sharks and salt water.


In addition to the breathtaking scenery, one thing I love most about spending time on the lake is the fact that we rarely go out to eat.

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We cook every meal from scratch and since we are usually there in the summer, these meals are often comprised of farm fresh produce, grilled meats and other healthy goodies.


Greek Style Farro Salad was the first dish I created for the 2014 cottage season. It’s ideal for a day at the lake because it can easily be doubled or tripled to feed a crowd.

I love using Bob’s Red Mill farro because the chewy, hearty texture holds up well to heat and time. It tastes delicious cold but is equally wonderful at room temperature. You could add chicken, chick peas or another form of protein but farro itself is also an excellent source of protein, fiber and countless nutrients.


This dish can be made in advance which makes it perfect for parties, picnics, BBQ’s and more. If you don’t think your family will enjoy farro, I urge you to try this recipe. My cousins aren’t exactly the most adventurous eaters around and they were licking their plates and asking for seconds.

Your fork is waiting.

Farro Greek Salad with Feta and Dill

Chewy farro is tossed together with classic Greek flavors like fresh dill, kalamata olives and feta cheese to create this healthy and delicious whole grain salad.
4.45 from 9 votes
Print Pin Rate
Course: Salad
Cuisine: greek
Keyword: farro, greek salad, healthy grains
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 278kcal
Author: Liz DellaCroce

Ingredients

  • 2 cups cooked Bob's Red Mill Organic Farro
  • 1 tomato diced
  • 1 red pepper seeded and diced
  • 1/2 cup red onion minced
  • 1/2 cup kalamata olives minced
  • 4 ounces feta crumbled
  • 3 tablespoons fresh dill minced
  • 1 zest and juice of lemon
  • 2 tablespoons 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.

Video

Notes

This salad holds well can be stored in an air-tight container in the refrigerator for up to 5 days.
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.
Nutrition Facts
Farro Greek Salad with Feta and Dill
Amount Per Serving
Calories 278 Calories from Fat 131
% Daily Value*
Total Fat 14.6g 22%
Saturated Fat 3.5g 18%
Trans Fat 0g
Polyunsaturated Fat 11.1g
Cholesterol 10mg 3%
Sodium 519mg 22%
Total Carbohydrates 35.6g 12%
Dietary Fiber 5.6g 22%
Sugars 4.2g
Protein 10.5g 21%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @thelemonbowl

Recipe by The Lemon Bowl // Photography by Alejandro Photography

Disclaimer:  Bob’s Red Mill has compensated me for my time to create this recipe. Thank you for supporting the brands that make The Lemon Bowl possible. As always, all thoughts are 100% my own.

Want more satisfying salad recipes? Head over to my Pinterest board!

 

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Reader Interactions

Comments


  6. I seriously love the texture of farro, it’s the best! I also really love the addition of olives in this salad. Both times I was pregnant I craved olives all the way through and those cravings never went away!

    Reply

  7. I’m a “Jersey” girl thru & thru. I love the jersey shore, but Lake Michigan looks beautiful!!
    I made this salad to bring to a friends BBQ. It was the hit if the party!! Some didn’t know what farro was… I love it!!! My hubby hates olives (silly man!!) & pulled them out, said he still loved it!! I had to give the link to your recipe to 4 ladies!! Great recipe, thanks!!!

    Reply

  13. Your Lake Michigan days look absolutely idyllic!

    I didn’t know that Bob’s Red Mill made farro…I’ll have to look for it at my grocery store. This salad just screams “summer” to me, Liz!

    Reply

  14. This salad, maybe with Forbidden Rice or cooked sorghum for a gluten-free version, is calling my name! Although I love my summers by the beach, one of the best summers my family and I ever had was when we rented a house on a lake in Wisconsin-the perfect blend of days of the lake, lazy afternoon naps, followed by a cocktail and home cooked meal. Divine :-) Hope you and your family are having a wonderful summer Liz!

    Reply

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