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Farro salad with arugula, cucumbers, and tomatoes in a bowl.
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5 from 10 votes

Mediterranean Farro Salad with Feta and Arugula

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!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner, lunch, Salad, Side Dish
Cuisine: Italian
Servings: 6 people
Calories: 263kcal


  • 1 cup farro
  • 4 cups arugula
  • 3 small cucumbers diced
  • 2 cups cherry tomatoes diced
  • 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.



Farro. Always cool off any grains or pasta before adding them to the salad. 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.
Can I make it in advance?
Yes. Put the salad in an air tight container and it will keep fresh in the fridge for two days.


Calories: 263kcal | Carbohydrates: 32g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 108mg | Potassium: 455mg | Fiber: 7g | Sugar: 5g | Vitamin A: 702IU | Vitamin C: 18mg | Calcium: 99mg | Iron: 2mg