Dinner

Mediterranean Farro Salad Recipe

Name: Mediterranean Farro Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 3 tablespoons of water; 2 tablespoons of olive brine; 1 tablespoon of red wine vinegar; 1 tablespoon of garlic granules or powder; 2 teaspoons of dry oregano; Salt and pepper, to taste; 3 cups of vegetable broth; 1 cup uncooked farro, rinsed and drained; 1 cucumber, diced; 1 red or green bell pepper, diced; 1 pint of cherry tomatoes, halved; 1 small red onion, diced; 1 cup of kalamata olives, halved; 1 (15.5-ounce) can of chickpeas or cannellini beans, drained and rinsed; 1 cup of chopped fresh parsley

ByCharlotte Montgomery January 9, 2026January 9, 2026

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Introduction

This Mediterranean Farro Salad is a refreshing and hearty dish full of vibrant flavors and textures. Combining nutty farro with fresh vegetables, olives, and a tangy dressing, it makes a perfect light lunch or side for any meal.

A white speckled bowl holds a colorful barley salad with visible layers of small chopped red tomatoes, light brown chickpeas, green cucumber cubes, diced red onions, dark purple olives, bright red bell peppers, and fresh green parsley, all mixed with light brown cooked barley grains. A silver spoon rests inside the bowl on the right side. The bowl is placed on a white marbled surface covered with a soft white cloth. In the top part of the image, part of another white bowl with similar salad and a light wooden spoon is visible, along with a glass jar filled with a brownish dressing or sauce next to it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons of water
2 tablespoons of olive brine
1 tablespoon of red wine vinegar
1 tablespoon of garlic granules or powder
2 teaspoons of dry oregano
Salt and pepper, to taste
3 cups of vegetable broth
1 cup uncooked farro, rinsed and drained
1 cucumber, diced
1 red or green bell pepper, diced
1 pint of cherry tomatoes, halved
1 small red onion, diced
1 cup of kalamata olives, halved
1 (15.5-ounce) can of chickpeas or cannellini beans, drained and rinsed
1 cup of chopped fresh parsley

Instructions

Step 1: In a medium pot, combine the vegetable broth and farro. Cook following the package instructions until tender. Once cooked, drain the farro in a colander and let it sit to remove any excess liquid.
Step 2: While the farro cooks, prepare the dressing. In a small jar, combine water, olive brine, red wine vinegar, garlic granules, oregano, salt, and pepper. Close the lid tightly and shake well until fully blended. Set aside.
Step 3: In a large salad bowl, mix together the cucumber, bell pepper, cherry tomatoes, red onion, olives, chickpeas or cannellini beans, and parsley. Add 3 tablespoons of the dressing, toss well, and refrigerate while the farro cools.
Step 4: When the farro reaches room temperature, add it to the salad bowl. Pour in the remaining 3 tablespoons of dressing and stir to combine. Taste and adjust seasoning with salt if necessary. For best flavor, chill the salad for 15 to 30 minutes before serving.

Tips & Variations

Use pearled farro for quicker cooking, or whole farro for a chewier texture.
Substitute chickpeas with cannellini beans for a creamier bite.
Add crumbled feta cheese for extra richness and a salty kick.
Include chopped fresh mint along with parsley for a refreshing twist.
Toast the farro lightly before cooking to deepen its nutty flavor.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors improve as they meld, but the salad is best enjoyed within the first couple of days. Reheat the farro separately if desired, then toss with the chilled vegetables and dressing before serving.