Summer Farro Salad
This Greek farro salad with grilled chicken is my ultimate summer meal. It’s full of delicious produce and summer herbs. Plus it’s delicious eaten right away or chilled and served cold. It can be made ahead and then served on a day when it’s too hot to cook. A perfect addition to a summer dinner line up!
The Supplies
Ingredients
To make this Greek farro salad with grilled chicken, you’ll need the following ingredients:
- Olive oil
- Red wine vinegar
- Juice of a lemon
- Garlic cloves
- Shallot
- Salt and pepper
- Quick-cooking farro
- Chicken or vegetable broth
- Hot house cucumber
- Red bell pepper
- Canned chickpeas, drained and rinsed well
- Kalamata olives
- Fresh basil
- Fresh oregano
- Feta cheese
- Grilled chicken for serving
- Fresh cracked black pepper
For the exact ingredient amounts, check out the recipe card at the bottom of this page.
Equipment
In order to make this Greek farro salad, you’ll need the following pieces of equipment:
- Medium-sized saucepan
- Colander
- Cutting board and knife
- Small and large mixing bowl
- Measuring bowls and spoons
Frequent Questions
Can I make this recipe ahead of time?
- A: Absolutely! This recipe is perfect for meal prep and can be eaten reheated or cold right out of the fridge.
What if I can’t find a quick-cooking farro?
- A: You can definitely switch for regular farro, just note that regular farro will take much longer to cook. Quick cooking farro usually takes around 15 minutes, whereas regular farro could take 45 minutes or longer.
Can I substitute for another grain?
- A: Yes! My personal favorite substitute is wheat berries, but pearled barley or even brown rice would be great!
Recipe Tips
When you make this Greek farro recipe at home, here are a few tips to make sure it turns out delicious:
- Do not buy pre-crumbled feta if you can avoid it. It’s less creamy and I think that the flavor suffers. Buy your feta in a cube, or even better, in brine. Feta in brine is super creamy and has a fresher flavor. You won’t regret it!
- Want to save on dishes? Drain your farro and transfer it to the mixing bowl. Then, use the same colander to drain and rinse the chickpeas.
- This recipe is best in summer, as it’s light, yet filling and delicious served cold. That’s why I recommend using fresh herbs in this recipe, as they’re more abundant this time of year. That said, if you don’t have access to fresh herbs you can definitely use dried. If using dried, use half of the measurement you would use for the fresh.
Recipe Details
Start the Farro
To get this recipe started, place the farro and the chicken broth in a medium saucepan on the stove top. Bring the chicken broth to a simmer and cook according to the farro according to the package directions. Once the grains are cooked, drain the remaining chicken broth in a colander and set aside to cool slightly while you prep the rest of the salad.
Mix the Dressing
To make the dressing, you’ll add the olive oil, red wine vinegar, lemon juice, garlic cloves, and shallot to a small mixing bowl. Mix to incorporate everything together and then season with salt and pepper. Taste the dressing and adjust the seasoning as needed.
Assemble the Farro Salad
Once the farro is cooked, the dressing is made, and the ingredients are prepped, it’s time to assemble the salad! Add the cooked farro, the cubed cucumber, cubed red bell pepper, rinsed chickpeas, and the kalamata olives to a large mixing bowl. Pour the dressing over the farro and stir to combine everything together. Sprinkle the chopped basil and oregano over the top and stir to incorporate once more.
If you’d like, transfer the farro salad to a serving bowl. Crumble the feta cheese over the top of the salad and add a few cranks of freshly cracked black pepper over the top. Serve the salad right away or chill and enjoy it cooled. This salad is great on its own or alongside a serving of grilled chicken for dinner. For the ultimate summertime meal, enjoy it with a glass of sparkling lavender mint lemonade and a peach and basil granita for dessert.
If you make this Greek farro salad recipe, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!
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Greek Farro Salad
Description
Greek farro salad with cucumber, olive, bell pepper, fresh herbs, feta, chickpeas, and a simple vinaigrette.
Ingredients
Dressing
Farro Salad
Instructions
Start the Farro
-
Add the quick-cooking farro and chicken broth to a medium-sized saucepan. Bring to a simmer and cook according to the package directions. Once cooked, drain the remaining chicken broth and set aside to cool slightly.
Mix the Dressing
-
In a small mixing bowl, add the olive oil, red wine vinegar, lemon juice, garlic cloves, and shallot. Mix to incorporate and then season with salt and pepper. Taste and adjust the seasoning as needed. Set aside.
Assemble the Farro Salad
-
Add the cooked farro, the cubed cucumber, cubed red bell pepper, rinsed chickpeas, and kalamata olives into a large mixing bowl. Pour the dressing over the farro and stir to combine the ingredients together. Sprinkle the chopped basil and oregano over the top and stir to incorporate.
-
If desired, transfer the salad to a serving bowl. Crumble the feta cheese over the top of the salad and add a few cranks of freshly cracked black pepper over the top. Serve right away or chill and enjoy cooled. This salad is great on its own or alongside a serving of grilled chicken for dinner.
Note
Quick grilled chicken recipe: pat two small chicken breasts dry with a paper towel Drizzle olive oil over both sides of the chicken breasts and season with salt and pepper. Preheat your grill to high (for about 10 minutes) and then place each breast directly on the grate. Grill for 5-7 minutes on the first side, flip, and cook on the second side for 4-6 minutes. Remove from the grill and let rest before serving.
