Mediterranean Farro Salad with Citrus Vinaigrette

This Mediterranean Farro Salad with Citrus Vinaigrette is easy to make and full of zesty flavor!

parsley on farro salad

The citrus vinaigrette of orange and lemon juice is simple, yet refreshing. Plus, the farro and beans are full of protein and fiber, so it’s not only satisfying but filling!

Bring this summery salad to a cookout or have as a side dish to a meal. It’s also great for packed lunches since it’s eaten cold.

Ingredients

recipe ingredients

Farro: Cook the farro as instructed on your package in vegetable broth. You’ll know the farro is done when all the broth is absorbed and the farro is packed together.

Feta Cheese: I love feta cheese, and it’s definitely a Mediterranean staple. I add this near the end when I know the farro has cooled down enough to not melt it.

Green Pepper: You can really use whatever pepper you prefer. I chose green because it’s commonly used in Greek cuisine, which is what inspired this dish!

Tomatoes: Slice one pint of cherry tomatoes.

Cucumber: Chop one cucumber. I slice the cucumber into 1/4 inch circles. Then stack the slices on top of each other and cut them into quarters.

Onion: I chose to use a red onion because it’s commonly used in Mediterranean cuisine. Half of a red onion is plenty, and I dice it finely.

Chickpeas: One 15oz can of drained chickpeas is perfect to add protein, fiber and texture!

Citrus Vinaigrette

Oil: 1/4 cup olive oil

Apple Cider Vinegar: 2 tablespoons to add tartness to the vinaigrette.

Oranges: 2 tablespoons freshly squeezed juice is the best. Naval oranges work well but you could try other oranges too!

Lemon: 1 tablespoon freshly squeezed lemon juice.

Honey: 1 teaspoon for sweetness!

Salt to taste

pouring citrus vinaigrette over salad

Steps and Instructions

Start by cooking your farro, which takes the longest. As the farro cooks, chop up the veggies and place them into a large mixing bowl.

Once the farro is done cooking, set it to the side to cool to room temperature. Now it’s time to work on the citrus vinaigrette!

Whisk the oil, apple cider vinegar, orange juice, lemon juice and honey together. Salt to taste. I do about 2 pinches of salt.

Pour the citrus vinaigrette over the salad bowl and stir well.

If the farro is cooled to room temp, add it in along with the feta cheese and stir.

Garnish with parsley! Enjoy!

mediterranean vegetables with farro and feta cheese

More Mediterranean Recipes

Other Mediterranean inspired recipes here include:

Recipe Tips and FAQs

Can I substitute the farro for another grain?

Sure! You could try quinoa, couscous or brown rice. I’ve never made it with either of those substituion options, but they would most likely go well! If you try one of them, I’d love to hear how it went in the comments!

Is farro gluten-free?

No, farro isn’t gluten-free. If you need the recipe to be gluten-free, swap the farro for quinoa or brown rice.

mediterranean farro salad on a plate

Mediterranean Farro Salad with Citrus Vinaigrette

This salad is easy to prep and full of zesty Mediterranean flavor. Cooked farro, crisp veggies and salty feta cheese are tossed in a citrus vinaigrette for a flavorful summertime salad!
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8 people
Author: Monica Nedeff

Ingredients
  

Mediterranean Farro Salad

  • 1 cup dry farro (cook according to package's instructions)
  • 2 cups vegetable broth (used to cook the farro)
  • 1 cup chopped green bell pepper
  • 1 cup quartered cucumber
  • 3/4 cup diced red onion
  • 1 pint halved cherry tomatoes
  • 1 cup crumbled feta cheese
  • 1 15oz drained can of chickpeas
  • parsley (optional for garnish)

Citrus Vinaigrette

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon honey
  • 1-2 pinches salt (or to taste)

Instructions

  • Cook 1 cup farro according to package instructions in broth. Once the farro has absorbed all the broth and is done cooking, set it aside to cool to room temperature.
  • Chop green bell pepper, cucumber, red onion and cherry tomatoes.
  • In a large mixing bowl, add the cooked farro, chopped veggies, feta cheese and chickpeas.
  • Whisk together the olive oil, apple cider, orange juice, lemon juice, honey and salt. Pour the vinaigrette over the mixing bowl and stir well to coat.
  • Transfer to a large salad bowl for serving and garnish with parsley if desired!

Notes

  1. The salad is best served cold.
  2. Farro isn’t gluten-free. If you need a gluten-free alternative, try quinoa or brown rice as a substitute.
  3. Parsley is optional, but I think it adds great flavor! You can add a few sprigs or a whole bunch to the salad.

Nutrition

Calories: 220kcal | Carbohydrates: 28g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 227mg | Potassium: 290mg | Fiber: 5g | Sugar: 5g | Vitamin A: 385IU | Vitamin C: 33mg | Calcium: 22mg | Iron: 1mg

(Nutrition values are calculated by third-party software and an estimate that can vary based on product brands and cooking methods.)

Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: citrus vinaigrette
Tried this recipe? I love seeing your creations!Mention @monicanedeff.rdn or tag #monicanedeff so I can share them with the community!

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