Greek Farro Salad

A bowl of food with different vegetables and garnish.

Greek Farro Salad

Servings 4 Servings


  • Vinaigrette:
  • cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey or maple syrup
  • 2 garlic cloves, minced
  • ½ teaspoon dried oregano leaves
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • pinch red pepper flakes
  • Salad:
  • 1 14-ounce can chickpeas, drained and rinsed
  • 1 seedless cucumber, unpeeled and sliced ¼ -inch thick
  • ½ red onion, diced
  • 1 cup cherry or grape tomatoes, halved
  • cup roasted red pepper, drained, rinsed, patted dry and diced
  • ¼ cup Castelvetrano or kalamata olives, pitted
  • ¼ cup chopped fresh parsley
  • ¾ cup farro, cooked as per instructions on package
  • cup feta cheese, patted dry and cut in ½-inch cubes


  • In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, black pepper, and red pepper flakes. Set aside until ready to use.
  • To assemble salad, add the cooked farro to a serving bowl and drizzle with vinaigrette, to taste. Top with chickpeas, cucumber, onion, tomatoes, red pepper, olives, and parsley. Gently toss to combine. Add the feta and toss again. Add more vinaigrette, if desired. Enjoy