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Greek Farro Salad (also called Mediterranean Farro Salad) makes a great side dish, but is hearty enough to be a meal on its own – a mouthwatering combination of nutty farro, sweet tomato, crisp cucumber, briny olives and salty capers, creamy feta cheese, crunchy red bell pepper and subtle shallot heat, all dressed simply with good olive oil, fresh lemon juice, garlic and a generous sprinkle of dried oregano (or Greek Salad Dressing).

Greek Farro Salad served in a white bowl on a gray napkin

One of the things I love best about this salad is that, once I have the cooked farro in the refrigerator along with the other ingredients, I can throw this beauty together in just a few minutes.

Farro (particularly the whole grain variety instead of pearled farro) adds a wonderful nutty flavor and chewy texture to salads. (See this in-depth post on how to cook farro for perfect farro every time.) Excellent cold or at room temperature, it makes the perfect easy lunch or weeknight dinner and is always a hit at picnics and potlucks.

Recipe Options

  • Use halved cherry tomatoes or grape tomatoes in place of plum tomatoes.
  • Toss in a handful of baby arugula or raw or grilled zucchini for added flavor depth.
  • Instead of lemon juice, use red wine vinegar for a simple vinaigrette.
  • Swap in goat cheese or parmesan for feta.
  • Add heft with grilled chicken or a cup or more of chickpeas.
  • For a gluten free version, try my Greek Quinoa Salad instead.
  • Want to make it vegan? Skip the feta cheese.

This time of year, I honestly can’t get enough salad.  And there are so many amazing salads to be had, to name just a few: Greek Salad, Greek Quinoa Salad, Greek Potato Salad, Italian Chopped Salad, Italian Pasta Salad, Curry Chicken Salad, Tabouli Salad, Carne Asada Steak Salad, this whole collection of farro salads and SO MANY MORE.

Click here for more Mediterranean Recipes.

Greek Farro Salad served in a white bowl photo from Above

Try this once and you’ll be making it all summer long, I promise.

How to Make Greek Farro Salad

Step 1: To cooked farro add olive oil, lemon juice, garlic, salt and pepper; stir to combine.

seasoning farro for greek farro salad step by step

Step 2: To farro mixture add tomatoes, cucumbers, bell pepper, shallot, olives, capers and dried oregano. Add feta and gently toss to combine. Serve.

Greek Farro Salad before tossing
Gently Tossing Greek Farro Salad

Greek Farro Salad Recipe Video


Greek Farro Salad

5 from 6 votes
Prep: 15 minutes
Total: 15 minutes
Course: Main Course, Salad
Cuisine: Mediterranean
Calories: 282
Servings: 6 people
A mouthwatering combination of nutty farro, crunchy vegetables, cheese and olives in a simple tangy dressing make Greek Farro Salad hearty enough for a main meal.


  • 3 cups cooked farro cooled (about 1 cup dry)
  • 1/4 cup extra-virgin olive oil or more
  • 1 tablespoon fresh lemon juice (about 1/2 lemon)
  • 1 small clove garlic minced
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 4 medium plum tomatoes diced
  • 2 medium cucumbers diced (peeled if necessary)
  • 1 small red bell pepper thinly sliced
  • 1 medium shallot thinly sliced and separated into rings, or thinly sliced red onion
  • 24 pitted kalamata olives halved (or pitted Greek olive mix)
  • 1 tablespoon capers rinsed and drained
  • 2 teaspoons dried oregano
  • 6 ounces feta cheese finely diced or crumbled
  • chopped fresh parsley for garnish, optional


  • To a large bowl add farro, olive oil, lemon juice, garlic, salt and pepper; stir to combine. Add next 8 ingredients (tomatoes through feta); gently toss to combine. Garnish with fresh parsley if desired and serve.


  1. Note that preparation time does not include cooking farro or allowing it to cool.
  2. For a slightly simpler version of this salad, drizzle and toss it with Greek Salad Dressing instead.


Calories: 282kcal | Carbohydrates: 28g | Protein: 6g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 422mg | Potassium: 328mg | Fiber: 4g | Sugar: 4g | Vitamin A: 925IU | Vitamin C: 25mg | Calcium: 175mg | Iron: 1.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Nicole says:

    5 stars
    How large is a serving size? I’m sorry if it’s listed somewhere, but i can’t find it.

    1. Marissa says:

      Hi Nicole! Depending on the volume of your vegetables (cucumbers, tomatoes, bell pepper, etc.) you’ll end up with 1 1/2 to 2 cups per serving (6 servings).

      1. Nicole says:

        Thank you! Made this yesterday and it’s wonderful!

  2. Valentina says:

    5 stars
    I so wish this was going to be my dinner. It’s really beautiful and I can only imagine how incredibly tasty it is! Just lovely.

    1. Marissa says:

      Thank you very much, Valentina!

  3. David @ Spiced says:

    I totally hear ya about salads during the summer! We were just commenting today that we want to get some lettuce at the store this weekend to make salads next week…maybe we’ll switch it up and do farro salads instead! I love Greek flavors in salads, so I know this would be a huge hit around here. Perfect for summer!!

    1. Marissa says:

      Yay! I’d love that, David! I really think you and Laura would enjoy this! Have a wonderful weekend, my friend!