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Far Out Farro Salad

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Far Out Farro Salad

Far Out Farro Salad

Linda Wolpert
I’m crazy about farro, an ancient grain. I love its satisfying, chewy nuttiness and how easily it transforms a humdrum salad or soup into something heartier, healthier and more interesting in flavor and texture, like this farro salad.
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Dish, Salad, Side Dish
Cuisine American, Mediterranean
Servings 6 servings


  • 1 cup farro perlato (pearled farro) such as Tuscan Fields brand, cooked according to the package directions to yield about 2 cups cooked farro
  • 2 Tbsp. extra virgin olive oil
  • 1/2 lemon juice only, about 2 Tbsp.
  • 15 oz. canned chickpeas drained and rinsed, or use 1 1/4cooked chickpeas
  • 1 cup cherry tomatoes halved
  • 1/2 cucumber peeled, seeded and diced, about 1 cup
  • 4 scallions thinly sliced
  • 1/4 cup fresh mint and/or basil chopped
  • 2 Tbsp. capers optional
  • 1/2 cup crumbled feta cheese optional
  • 1/4 tsp. salt or to taste
  • 1/8 tsp. black pepper or to taste


  • Cook the farro according to the package directions, stir in the oil, and let it cool for 10 minutes.
  • Combine it with the remaining ingredients (if the farro is still warm, wait a few more minutes to add the cheese, if you are using it, so it won’t melt) and chill it for at least 30 minutes, and up to 2 days.


Nutritional Information per Serving (% based upon Daily Values): Calories 214, Total Fat 3g, 4.5%, Saturated Fat 0.5g, 1.5%, Cholesterol 0mg, 0%, Sodium 136.5mg, 5.5%, Carbohydrate 36g, 12%, Dietary Fiber 5.5g, 21.5%, Sugar 1.5g, Protein 9g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Dairy-Free, Dinner, Kosher, Lunch, Main Dish, Make-Ahead, Nut-Free, Picnic, Salads, Side Dish, Spring, Summer, Vegan, Vegetarian
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