10-Minute Mediterranean Farro Salad

When it comes to salads, there are a few essentials that are an absolute must. For starters, the textures need to be balanced and perfected! The flavors of the vegetables and ingredients need to flow together, and the dressing needs to take the salad to the next level. This 10-Minute Mediterranean Farro Salad meets all of these essentials and more!

It’s the perfect balance of crunchy cucumber, zucchini, kale, and red peppers with soft, warm, and wholesome farro. Topped with a delicious and classic lemon vinaigrette, this salad is heavenly!

How to make this 10-Minute Mediterranean Farro Salad

For this salad, you’ll need:

• Cucumber
• Zucchini
• Red Bell Peppers
• Kale
• Farro

Simply cut the vegetables into small cubes and combine with the kale and cooked farro (instructions below). Top with this easy classic lemon vinaigrette, salt to taste, and enjoy!

What is Farro?

Farro is an extremely nutritious ancient grain that comes from wheat. It naturally contains more fiber than most grains and is loaded with protein, healthy carbs, and antioxidants. It’s a great substitute for rice, quinoa, and is perfect for healthy digestion!

How do you cook Farro?

Cooking Farro is similar to how quinoa is cooked. Using a 2:1 ration of water to uncooked farro, bring the water to a boil and add the Farro. Add salt and let boil for 2-3 minutes. Lower the heat, cover, and allow the farro to simmer for about 10 minutes. Remove from heat, let sit for about 2 minutes, and fluff with a fork. Serve and enjoy!

This 10-Minute Mediterranean Farro Salad can be meal prepped (or made in bulk)!

One of the best things about this easy Farro Salad is that it can be made in bulk and last about a week in the refrigerator (covered in an airtight container). This is great for easy salads throughout the week!

You can also add your choice of protein and toppings to this salad! Eggs, chicken, steak, meatballs, veggie burgers, feta cheese, and chickpeas (as well as nuts and seeds) are all great options. If you choose to add meat to this salad, be sure to purchase it through Butcher Box to ensure that it’s organic, free-range, grass-fed, and of the highest quality for the best price! Get $20 off of Butcher Box (and free shipping) HERE!

More easy lunchtime salad recipes:

• Simple Green Goodness Chickpea Salad
• Easy Quinoa Salad With Feta Cheese
• Healthy Chicken Cobb Salad Recipe

4.91 from 55 votes

Print Recipe

10-Minute Mediterranean Farro Salad

This Mediterranean Farro Salad recipe tastes like something you’d eat on vacation but is easy to make at home. With crispy chickpeas and farro, tender roasted veggies, and a sweet and zesty lemon Dijon vinaigrette, every bite is bursting with incredible tastes and textures for a hearty salad that actually leaves you full. It’s been a favorite on the blog and in my home for YEARS and is the perfect appetizer, side dish, or main course for every occasion! 

Course: Lunch, Dinner, Appetizer, Salad

Cuisine: Mediterranean

Diet: Vegetarian

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4 Servings

Calories: 874 kcal

Author: Christine McMichael

Equipment

• 1 Sheet Pan
• 1 Large Bowl

Ingredients

Crispy Farro, Chickpeas, & Kale

• ▢ 2 cups farro (cooked and drained)
• ▢ 1 cup chickpeas (drained)
• ▢ 1 Tablespoon olive oil
• ▢ 1/2 teaspoon salt

Marinated Feta Salad

• ▢ 1/2 cup olive oil
• ▢ 2 Tablespoons Dijon mustard
• ▢ 1/4 cup fresh lemon juice
• ▢ 2 teaspoons honey
• ▢ 1/2 teaspoon salt
• ▢ 1 teaspoon pepper
• ▢ 1 (7-8 oz) feta block (cut into cubes)
• ▢ 3-4 cups kale (finely chopped)
• ▢ 1 cup cherry tomatoes (sliced)
• ▢ 1 large red bell pepper (chopped)
• ▢ 1 medium cucumber (chopped)
• ▢ 1 large zucchini (chopped)
• ▢ 1/2 cup red onion (thinly sliced)
• ▢ Fresh mint or basil (chopped, to taste)

Instructions

• Cook the farro and set aside to cool (or cook it the night before).
• Preheat the oven to 400°F and prep the veggies while it preheats.
• Add the farro and chickpeas to a large sheet pan.
• Drizzle with oil and salt, then roast for 10-15 minutes.
• Meanwhile, add the oil, Dijon mustard, lemon juice, honey, salt, and pepper to a large salad bowl. Whisk to combine.
• Break up the feta and add to the dressing to marinate while the farro and chickpeas roast.
• Add in the kale, tomatoes, bell pepper, cucumber, zucchini, and red onion.
• Top with the crispy farro and roasted chickpeas, then mix.
• Top with fresh mint or basil and enjoy!

Notes

• This would be great with some grilled or rotisserie chicken added in!

Nutrition

Serving: 1 Serving | Calories: 874 kcal | Carbohydrates: 100 g | Protein: 23 g | Fat: 46 g | Saturated Fat: 12 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 25 g | Cholesterol: 50 mg | Sodium: 1456 mg | Potassium: 895 mg | Fiber: 21 g | Sugar: 10 g | Vitamin A: 3490 IU | Vitamin C: 98 mg | Calcium: 398 mg | Iron: 5 mg

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