This farro salad recipe is one of those dishes that tastes like summer, no matter the season. Nutty, chewy farro gets tossed with juicy cherry tomatoes, crisp cucumber, and crumbled feta, then finished with a bright honey lemon dressing that pulls every bite together. It is the kind of easy grain salad you can serve as a light lunch, a make-ahead side, or the dish that quietly steals the show at a backyard cookout.
A taste of the Mediterranean, made at home
We first fell for farro salad on a trip to Rome, where grain salads turn up on nearly every table during the warmer months. Each forkful brings us right back to those long, sunlit lunches by the water. The good news is you do not need a plane ticket to enjoy it. This version comes together with pantry staples and whatever fresh vegetables look best at the market, and it pairs beautifully with our honey roasted cherry tomatoes if you want to make it heartier.
What is farro?
If you have never cooked with it, farro is an ancient grain that looks a bit like plump wheat berries and cooks up with a satisfying, rice-like chew. It has a warm, nutty flavor that holds its texture even after it is dressed, which is exactly what you want in a salad that sits for a while. You can find it pearled (the quickest to cook), semi-pearled, or whole. Pearled farro is the most forgiving for a weeknight, simmering tender in about 25 to 30 minutes. Note that farro is a form of wheat and contains gluten, so it is not suitable for a gluten-free diet.
The secret is the honey lemon dressing
Here is where the magic happens. A simple honey lemon dressing is what takes this farro salad from good to crave-worthy. The honey rounds out the tartness of fresh lemon, the olive oil carries the flavor, and a little Dijon helps everything cling to the grains. We reach for our Wildflower Honey here because its complex, multi-floral character stands up to the bold vegetables and salty feta. If you would rather mix up a bigger batch to keep on hand, follow our honey lemon vinaigrette recipe and use it all week.
Not sure which jar to grab? A milder honey like Sweet Clover lets the lemon shine, while a richer varietal adds more depth. You can explore the full range of Eastern Shore Honey to find your favorite match.
How to make farro salad
Start by gathering your ingredients: farro, vegetable stock, sea salt, olive oil, lemon, and parsley for the base, plus cherry tomatoes, cucumber, green pepper, red onion, and feta to make it a meal.
Step one: cook the farro
Pour the farro into a fine-mesh sieve and rinse under cold water, then drain. Transfer it to a medium pot, add the stock, and bring to a boil over high heat. Reduce the heat, cover, and simmer for 25 to 30 minutes, until the grains are tender but still chewy. Drain off any remaining liquid and let the farro cool slightly.
Step two: whisk the dressing
While the farro cooks, whisk together the olive oil, fresh lemon juice, honey, Dijon mustard, salt, and pepper until smooth. Taste and adjust: add a touch more honey for sweetness or more lemon for brightness.
Step three: toss and top
Combine the cooled farro with the chopped tomatoes, cucumber, green pepper, and onion. Pour the dressing over the top and toss to coat. Fold in the feta, scatter chopped parsley over everything, and serve. It is wonderful right away and even better after an hour in the fridge, once the flavors have had time to mingle.
Make this salad uniquely your own
- Add olives or extra cucumber and green pepper for a Greek-inspired bowl with plenty of crunch.
- Swap in seasonal herbs like dill, thyme, cilantro, or basil depending on what is fresh.
- Serve it over a bed of sauteed kale with olive oil, garlic, lemon, salt, and pepper.
- Toss in a little fresh corn cut off the cob for a sweet summer pop.
- Finish with shaved parmesan or a handful of mozzarella pearls instead of feta.
- Spoon it over a green salad or alongside grilled vegetables to round out a plate.
This farro salad is endlessly adaptable, which is exactly why it has earned a permanent spot in our summer rotation. Give it a try, and let the honey lemon dressing do the talking.
Want more salad inspiration?
- Watermelon Feta Salad
- Cucumber Salad with Honey Vinaigrette
- Spinach Fruit Salad
- Quinoa Salad with Feta
- Arugula Beetroot Salad
- Kale Salad with Chickpeas
- French Lentil Salad
- Quinoa Salad with Feta
- Green Papaya Salad
FAQs About Farro Salad
Is farro salad gluten-free?
No. Farro is a form of wheat and naturally contains gluten, so it is not suitable for a gluten-free diet. If you need a gluten-free option, you can build a similar salad using quinoa or brown rice in place of the farro.
Can I make farro salad ahead of time?
Yes, and it is one of the best things about this recipe. Farro salad keeps well in an airtight container in the refrigerator for up to four days. The flavors deepen as it sits, making it ideal for meal prep. If you are prepping far in advance, store the dressing separately and toss it in closer to serving.
What kind of honey is best for the dressing?
A milder honey like Sweet Clover lets the lemon stay front and center, while our Wildflower Honey adds more complex, multi-floral depth that pairs well with the feta and vegetables. Experiment with different varietals to find the balance you like best.
Should farro salad be served warm or cold?
Either works beautifully. It is delicious slightly warm, just after tossing, when the farro is still cozy. It is equally good chilled straight from the fridge, which makes it a reliable choice for picnics, lunches, and potlucks.
How do I cook farro so it is not mushy?
Simmer pearled farro in stock for 25 to 30 minutes and start checking around the 25-minute mark. You want it tender with a little chew, similar to al dente pasta. Drain off any extra liquid right away and let it cool before dressing so it does not turn soft.
