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+ servings

Mediterranean Farro Salad

Course: Main Course, Salad, Side Dish
Cuisine: california, Italian, Mediterranean
Keyword: fresh, garden, grains, hearty, nutfree, quick, salad, seasonal
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 5
Calories: 566kcal
This Mediterranean Farro Salad is chock full of flavor from the grilled vegetables, ripe peaches and tangy olives.
Print Recipe


  • Stove top or instant pot for cooking farro


  • 1 pound farro cook according to package in a pot on stovetop or in an instant pot
  • 15 oz organic chickpeas
  • 2 cups mixed grilled vegetables eggplant, zuchinni, asparagus, squash rough chop
  • 2 each peaches chopped
  • 1 cup mixed pitted calamata and green olives rough chop
  • 2 each persian cucumbers rough chop
  • 1 cup garden fresh cherry tomatoes halved
  • 1 ea scallion small dice green and white part


  • 2 ea large lemons juiced
  • 2 tbsp extra virgin olive oil
  • ½ tsp pure maple syrup you may sub sweetener of choice
  • 1 tsp dry italian seasoning
  • ¼ tsp salt
  • 3-5 grinds black pepper according to tase


  • cook farro according to package and let cool
  • mix dressing ingredients in a large bowl and whisk to combine
  • chop all vegetables and fruit and add to the dressing bowl and toss well
  • add chick peas and farro and toss well
  • taste for salt and adjust if needed
  • sprinkle a bit of extra italian season and black pepper on top to serve


Pro tip: when serving a salad with many components such as this one, reserve some of the prettier items like olives or cherry tomatoes to garnish with. That way there is more of a "wow factor". This is a restaurant trick. We save the more expensive and beautiful elements to sprinkle on top to give it more eye appeal. Everyone knows that your first bite of food is with the eyes!


Calories: 566kcal | Carbohydrates: 99g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Sodium: 555mg | Potassium: 670mg | Fiber: 23g | Sugar: 7g | Vitamin A: 316IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 5mg