Greek Farro Salad

If you are like me, then you are constantly looking for creative and delicious ways to eat more vegetables. This salad is perfect for the warmer months. It is healthy, colorful, pairs perfectly with any protein and can sit in the fridge for a few days. Farro is one of my favorite grains. I like to make this salad and have it in the fridge for a quick and healthy lunch or as a side with dinner. The flavors are bold and bright, making it difficult to stop eating it once you start. The farro adds a chewy, nutty texture. This is a great salad for summer gatherings and can be served either warm or cold. Enjoy!


  • 1 cup dry farro
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, seeded and chopped
  • 1 cup red pepper, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup kalamata olives, pitted and chopped
  • 1/4 cup green onion, finely chopped
  • 1/4 cup avocado oil
  • 1 tbsp lemon juice
  • 3 tsp red wine vinegar
  • 1/2 tsp dry oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1 tsp salt


  • Cook the farro according to the package instructions and set aside
  • In a small bowl, combine the the avocado oil, lemon juice, red wine vinegar, oregano, garlic powder, salt and pepper. Whisk until completely combined and smooth
  • Drain the farro and combine in a large bowl with tomatoes, cucumber, red pepper, feta cheese, olives and green onion
  • Pour in the dressing and toss gently to combine
  • Serve warm or cold
  • Enjoy!

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