Mediterranean Farro Salad with Citrus Vinaigrette

Summer is on its way, and I got a perfect salad to get us all excited about warmer and brighter months ahead! This Mediterranean Farro Salad with Citrus Vinaigrette is easy to make and full of Mediterranean flavor! The citrus vinaigrette highlights the fresh, crisp veggies. Plus, this farro salad is full of protein and fiber, so it’s not only satisfying but filling! Bring this summery salad to a cookout (post pandemic and social distancing times!) or have as a side dish to a meal.

Mediterranean farro salad garnished with parsley on a small white plate

Mediterranean Farro Salad Ingredients

Farro: Cook the farro as instructed on your package in broth of your choice. I used 2.5 cups of vegetable broth for 1 cup farro. I brought the broth to a boil, added the farro, turned the heat to simmer, placed a cover over the top of the pot and allowed the farro to soak up the broth. It took longer than the package said for the farro to absorb the broth – about 20 minutes. 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 grape 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 into quarters.

Onion: I chose to use a red onion, because it’s commonly used in Mediterranean cuisine. Half of a large red onion is plenty, and I chop it into bite size portions.

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

Citrus Vinaigrette Ingredients

Oil: 1/2 cup avocado or olive oil

Lemon: The zest of one lemon and 1.5 T juice. I zest the lemon over the salad instead of the vinaigrette bowl to make sure as much zest as possible makes it into the salad!

Orange: Zest of one orange. You could use navel oranges, blood red oranges, tangelos, or even try with little clementines if you don’t have any larger oranges on hand. I add a little more orange juice to add sweetness ~ around 2 T orange juice.

Garlic salt & pepper to taste

whisk in a bowl of citrus vinaigrette and ingredients for mediterranean farro salad in a bowl

Steps and Instructions

Start by cooking your farro, which takes the longest. As the farro cooks, chop up the veggies and place into a large bowl along with the feta cheese. This salad makes a Iot (feeds around 10 people), so I use our biggest serving bowl.

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

First, zest the orange and lemon over the chopped veggies. Next, whisk the oil, lemon and orange juice together. Salt and pepper to taste.

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

If the farro is cooled to room temp, add it in and stir.

Garnish with parsley! Enjoy!

Other Mediterranean inspired recipes here include my za’atar tofu wraps and Authentic Greek salad. Let me know below your favorite Mediterranean dish!

mediterranean farro salad scooped on a spoon

Mediterranean Farro Salad with Citrus Vinaigrette

This easy, zesty Mediterranean farro salad with citrus vinaigrette is perfect for cookouts or a side dish & packed with fiber and protein to keep you full!
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 10 people
Author: Monica Nedeff


Mediterranean Farro Salad

  • 1 cup farro (cook according to package's instructions)
  • 2.5 cups broth of your choice (I used vegetable broth) (amount of broth will vary depending on farro's package insturctions)
  • 1 15oz drained can of chickpeas
  • 1 cup crumbled feta cheese
  • 1 green bell pepper chopped into bite sized pieces
  • 1 cucumber chopped into quarters
  • 1/2 large red onion chopped into bite sized pieces
  • 1 pint grape tomatoes halved
  • parsley (optional for garnish)

Citrus Vinaigrette

  • 1/2 cup olive or avocado oil
  • 1 lemon (for 1.5 Tablespoons juice and zest of the whole lemon)
  • 1 orange (for 2 Tablespoons juice and zest of whole orange)
  • garlic salt and ground pepper to taste


  • Cook 1 cup farro according to package instructions in broth. Once the farro has absorbed all the broth and is done cooking, set aside to cool to room temp before adding to salad bowl.
  • Chop green bell pepper, cucumber, red onion, and grape tomatoes and place in a large serving bowl along with the feta cheese.
  • Zest 1 lemon and 1 orange over the salad bowl and mix well.
  • Whisk together the olive oil, lemon juice and orange juice. Add garlic salt and pepper to taste. Add it to the salad bowl and stir well to evenly coat the salad.
  • If farro has cooled down to room temperature, add it into the salad bowl and mix.
  • When serving, sprinkle with parsley leaves if desired – enjoy!


Calories: 228kcal | Carbohydrates: 23g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 374mg | Potassium: 277mg | Fiber: 5g | Sugar: 5g | Vitamin A: 621IU | Vitamin C: 30mg | Calcium: 25mg | Iron: 1mg
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: citrus vinaigrette
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