This 5-ingredient healthy and nutritious Mediterranean Farro Salad with feta cheese and arugula is perfect for a Summer party or a BBQ cookout! You can make it ahead of time and refrigerate for a couple of days!
I love simple and healthy salads during the summer. I want them to be refreshing, nutritious, and filling, like this Mediterranean Farro Salad. It’s super easy to prep and you can refrigerate it for a couple of days.
Like some of my other Potato Salad with Bacon and Egg, BLT Pasta Salad, Roasted Beet Salad, Butternut Squash Quinoa Salad, Orzo Pasta Salad, and Sweet Potato Quinoa Salad, it will be great for a Summer cookout or a picnic.
Why you will love the recipe
Made with 5 simple ingredients, this will become a new favorite even among picky eaters!
This recipe is not only easy to make, but also full of distinct flavors and textures. It has hearty grain, crunchy and refreshing cucumbers, sweet cherry tomatoes, and creamy and salty feta cheese.
To elevate the flavors, I like to dress it with my favorite Lemon Vinaigrette or Citrus Vinaigrette.
How to make it
1. Cook Farro.
To start, we need to cook the farro. Put rinsed grain with 2 cups of water in a sauce pan and bring it to boil. When it starts simmering, reduce the heat to medium/low, cover the pot with a lid, and cook for about 30 minutes, or until the grain is cooked. If you have any excess liquid left, just drain it.
Let it cool off completely before putting it all together (Photos 1-4).
2. Mix the Ingredients.
When ready, add all the ingredients in a large mixing bowl (cooked farro, arugula, diced cucumbers, diced cherry tomatoes, fetta cheese) and mix (Photos 5-9).
Dress it with Lemon Salad Dressing or Citrus Vinaigrette and mix again to evenly coat.
You can serve it immediately or refrigerate before serving.
Tips for best results
Farro. Always cool off any grains or pasta before adding them to other ingredients. This will help to keep all the vegetable and greens fresh.
Cucumbers. I like to use small European cucumbers as they have more flavor and are less watery.
Vegan Option. To make it dairy-free/vegan, just skip feta cheese or use a vegan option.
Frequently Asked Questions
Yes. Put it in an air tight container and it will keep fresh in the fridge for two days.
Like my Oven Roasted Butternut Squash and Roasted Broccoli with Parmesan, it will be a perfect side dish. I like to serve it with One Pot Chicken and Rice, Oven Baked Meatballs, Oven Bake BBQ Chicken Thighs, and many others.
While this is a “Farro Salad”, you can use different grain in this recipe. My favorite options are barley, bulgur, and quinoa.
Want more salad ideas?
- Orzo Salad Recipe
- Chicken Cobb Salad
- Olivie Salad
- Potato Salad with Bacon and Egg
- Roasted Beet Salad
- Sweet Potato Quinoa Salad
- BLT Pasta Salad
Mediterranean Farro Salad with Feta and Arugula
- 1 cup farro
- 4 cups arugula
- 3 small cucumbers diced
- 2 cups cherry tomatoes diced
- ⅓ cup feta cheese
- ½ cup vinaigrette
- Put 1 cup of rinsed farro with 2 cups of water in a sauce pan and bring it to boil. When it starts simmering, reduce the heat to medium/low, cover the pot with a lid, and cook for about 30 minutes, or until the grain is cooked. If you have any excess liquid left, just drain it.
- Let the farro cool off completely before prepping the salad.
- When ready, add all the ingredients in a large mixing bowl (cooked farro, arugula, diced cucumbers, diced cherry tomatoes, feta cheese) and mix.
- Dress it with Lemon Vinaigrette or Citrus Vinaigrette and mix again to evenly coat.
- You can serve it immediately or refrigerate before serving.
Cory Varga says
Made it with vegan cheese and it was fantastic. Summery, perfect for a quick lunch as well. Loved it
Marwin Brown says
What a balanced and tasty looking meal! This salad looks so refreshing and nutritious!
I can’t wait to make this salad – super healthy and colorful, just perfect for this time of the year! Love that I can make it in advance.
Such an easy and delicious salad, I love that you are using farro and feta. We all enjoyed it and will be making it again for sure.
This is a perfect warm weather dish. I love hearty salads such as this for when the nights are too hot for cooking.
Paula Montenegro says
Simple and fresh, I love that in a salad, and this one looks especially tempting! I haven’t eaten farro in a while and love how you mixed it with feta cheese, one of my longtime favorites. How interesting that it can be refrigerated for several days and still be great! Thanks for sharing.
Chef Dennis says
I’ve been looking for more ways to incorporate Farro into our diet. This salad is a delicious way to accomplish that!
I love trying new salads and this looks so delicious. I never tried farro, so I am looking forward to trying this.
I love how fresh and tasty this salad looks! Never cooked with farro before, but after seeing this, I think I’m going to change that! It would make a perfect lunch or light dinner on a warm and sunny day!
This is truly the most perfect summer salad! It’s simple but so flavorful and refreshing. This will definitely go on the rotation!