Greek Farro Salad Recipe


  • 2 cups cooked and cooled farro
  • 1 cup diced and seeded roma tomatoes
  • 1 cup diced and seeded cucumber
  • 4 oz crumbled feta cheese
  • 6 jumbo kalamata olives, pitted and chopped
  • Greek Vinaigrette:
  • Zest & Juice of 1 lemon
  • 1/2 cup olive oil
  • 3 TBSP Red Wine Vinegar
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 salt
  • 1/2 tsp pepper


Cook farro according to directions on the package; drain and cool.

In a large bowl, combine the diced vegetables and olives.

In another bowl combine the ingredients for the vinaigrette:

Combine the lemon juice, lemon zest, olive oil, red wine vinegar, oregano, garlic powder, salt & pepper.

Now add the farro to the vegetables and gently stir in the vinaigrette as well as the crumbled feta cheese.

Refrigerate for 2 hours or overnight. Enjoy!