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Farro salad made with cuucmber, feta cheese, olives and peppers, topped with parsley.

Farro Salad with Feta

This farro salad is a fresh and colorful blend of grains, vegetables, olives, feta cheese and herbs, all tossed in a homemade dressing. An easy and unusual salad that's healthy and can be made in advance.
Course Salad
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 6
Calories 439kcal
Author Sara Welch


  • 2 cups cooked farro
  • 1 cup cucumber diced
  • 1 cup chickpeas canned, drained then rinsed
  • 1/2 cup roasted red peppers diced
  • 1/4 cup red onion finely chopped
  • 1/2 cup crumbled feta cheese
  • 1/2 cup kalamata olives sliced
  • 1/4 cup parsley chopped
  • 6 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • salt and pepper to taste


  • Place the farro, cucumbers, chickpeas, roasted peppers, red onion, feta cheese, olives and parsley in a large bowl.
  • In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, garlic powder, oregano and salt and pepper.
  • Pour the dressing over the farro mixture. Toss to coat, then serve


Make Ahead: The farro can be made up to 2 days in advance and all of the vegetables can be prepped the day before.
Little Helpers: My kids love to assemble the salad and shake up the dressing!


Calories: 439kcal | Carbohydrates: 55g | Protein: 15g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 362mg | Potassium: 561mg | Fiber: 8g | Sugar: 5g | Vitamin A: 980IU | Vitamin C: 14.9mg | Calcium: 190mg | Iron: 3.8mg