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+ servings
Mediterranean Farro Salad

Farro Rainbow Mediterranean Salad

Chilled salad with hearty farro and cool summery vegetables, studded with herbs and tangy olives.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Appetizer, dinner, lunch, Salad, Side Dish, starter
Cuisine california, fusion, Italian, Mediterranean
Servings 4
Calories 463 kcal


  • stovetop, large saucepan for farro, bowl for mixing


  • 2 cups farro cooked and chilled
  • 1 cup cherry tomatoes halved
  • 4 baby bell peppers deseeded and chopped
  • 10 calamata olives pitted and chopped
  • ¼ bunch basil chopped
  • 2 tbsp olive oil
  • 2 tbsp white vinegar
  • 1 cucumber diced small
  • 1 tsp pure maple syrup
  • ½ lemon squeezed
  • ¼ tsp italian seasoning
  • 1 pinch crushed red pepper optional
  • 1 salt and pepper to taste


  • Cook the farro according to package, rinse, drain, let cool
  • Mix tomatoes, cucumber, olives, farro, olives and basil in a large bowl.
  • In a small bowl, mix oil, vinegar, maple syrup, lemon, salt, italian seasoning, crushed red pepper, salt and black pepper with a fork
  • Toss the farro salad well with the dressing.
  • Chill and eat within 3 days.


For a more complete meal, add in some protein like chickpeas or white beans!
Mix up the herbs! Use what you have, like parsley, mint, oregano.


Calories: 463kcalCarbohydrates: 85gProtein: 11gFat: 10gSaturated Fat: 1gSodium: 173mgPotassium: 553mgFiber: 18gSugar: 5gVitamin A: 1213IUVitamin C: 54mgCalcium: 60mgIron: 3mg
Keyword chilled, Easy, fresh, garden, grains, light, salads, vegan
Tried this recipe?Let us know how it was!