Lean Pantry: Farro Salad with Greek Olives & Cucumber

Grain salads are a delicious way to feed your body fiber-rich whole grains, fresh veggies and healthy fats. This Farro Salad with Greek Olives & Feta is a client favorite, they just keep coming back for more, and it’s also a cinch to make. Along with the salt and tang of the feta and olives, sautéed shallots add lots of flavor to the background, and then some diced cucumber adds refreshing crunch, plus vitamins and enzymes.

This grain salad is a great side dish for any mediterranean-ish meal. It’s also super easy to pack up for an on-the-go lunch, just add some baby greens and a lemon wedge to make it a filling yet light and nourishing meal.

Farro Salad with Greek Olives & Feta
Serves 4 to 6


1.5 cups farro, dry
sea salt, fine grain
extra virgin olive oil
2 large shallots, minced (about 1 cup)
1 cup chopped pitted mixed olives (I like green olives & kalamata, 6 oz dry weight total)
4 mini or 1 large cucumber, diced (1 to 1.5 cups)
3/4 cup crumbled feta cheese, optional (vegan or regular)
2-3 tablespoons red wine vinegar
1/2 teaspoon black pepper

To Make

Combine farro, 3 cups water and 1/2 teaspoon salt in a medium sauce pan. Bring to boil, reduce to simmer, cover. Cook until grains are soft, 10-12 minutes. Drain and cool.

Meanwhile, heat 3-4 tablespoons olive oil in a small-medium skillet over medium heat. Add minced shallots and 1/2 teaspoon salt. Sauté until softened and browned, about 6-8 minutes, stirring occasionally. Set aside.

In a mixing bowl, combine sautéed shallots, cooked farro, diced cucumber, 2-3 tablespoons red wine vinegar, chopped olives, black pepper and 3/4 teaspoon salt. Add feta if using, reserving some for garnish. Season with salt to taste.

3 thoughts on “Lean Pantry: Farro Salad with Greek Olives & Cucumber

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