Greek Farro Salad (Vegan!)
User Reviews
5
Greek Farro Salad (Vegan!)
Description
The Greek Farro Salad (Vegan!) features whole farro simmered until tender and drained before mixing with halved grape tomatoes, diced cucumber and red bell pepper, finely diced red onion, sliced kalamata olives, and chopped parsley. This combination balances hearty grains with fresh, crunchy vegetables and briny olives.
The dressing, composed of red wine vinegar, fresh lemon juice, Dijon mustard, dried oregano, garlic powder, and salt, delivers a bright and herby acidity that complements the nutty farro and crisp produce. Tossing everything together ensures that the flavors meld while keeping the salad refreshing.
This salad can be served immediately or chilled to deepen flavors. It makes a filling vegan main or a side suitable for gatherings or picnics. Optional additions like vegan feta, chickpeas, or roasted peppers customize the salad further.
Originally published in December 2017 and updated in April 2025, this recipe yields about 6 cups, serving 6 to 8 as a side dish.
Ingredients
- 1 cup farro
- 6 oz. grape tomatoes (about 1/2 pint)
- 1 English cucumber
- 1 red bell pepper
- 1/2 red onion small
- 1/3 cup kalamata olives (optional)
- 1/4 cup parsley fresh
For the lemon-vinegar dressing:
- 1/4 cup red wine vinegar
- 2 Tbsp. lemon juice fresh
- 1 tsp. Dijon mustard
- 1 tsp. oregano dried
- 1/4 tsp garlic powder (or 1 minced clove)
- 1/4 tsp. salt
Instructions
- Cook farro: In a medium pot over high heat, bring about 7-8 cups of water to a boil. Then add farro (rinsed well). Reduce heat to medium-high and simmer uncovered for 25-30 minutes or until desired tenderness. Drain.
- Make dressing: Meanwhile, add all dressing ingredients to a small bowl. Whisk and set aside.
- Prepare veggies: Halve or quarter the tomatoes. Dice the cucumber and bell pepper. Finely dice the red onion. Slice the olives. Roughly chop the parsley. Place all in a large bowl.
- Combine salad: Add the cooked farro to the veggies. Then pour the dressing over the top. Toss well to combine.
- Serve: Enjoy this dish immediately or let it chill covered in the refrigerator for an hour to further combine. (Give it a stir again before serving as some dressing will settle at the bottom.)
Notes
- Add vegan feta crumbles, chickpeas, or roasted bell peppers for more variety.
- Fresh herbs like dill or basil can be included for additional flavor depth.
- The recipe yields about 6 cups salad, suitable for 6 to 8 side servings.
- Letting the salad chill for an hour improves flavor melding, but stir before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(1.5-cup servings)
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 48g | 16% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 486mg | 10% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
| Vitamin A | 1747IU | 35% |
| Vitamin C | 56mg | 62% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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