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4.43 from 7 votes

Greek Grain Salad

Servings: 6 -8


  • cups farro
  • Kosher salt
  • 2 red bell peppers, cored, seeded and cut into ½-inch wide strips
  • Extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • teaspoons minced garlic (1 large clove)
  • ½ teaspoon dried oregano
  • Freshly ground black pepper
  • 1 large English cucumber, halved lengthwise, seeded, and ½-inch diced
  • 1 pint cherry tomatoes, halved lengthwise
  • ¾ cup small-diced red onion
  • ½ cup chopped fresh parsley
  • ½ cup pitted Kalamata olives
  • 8 ounces feta cheese, ½-inch diced


  • Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
  • In a large saucepan, combine the farro, 4 cups water, and 1 teaspoon salt. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes, or until the farro is tender. (If all the water evaporates before the farro is tender, add an additional 1 cup water.) Drain any remaining liquid and place the farro in a large bowl.
  • Meanwhile, place the red pepper slices on the prepared sheet pan and toss with 2 teaspoons olive oil and ¼ teaspoon salt. Roast for 20 minutes, turning once halfway through, then set aside to cool.
  • In a small glass measuring cup, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in 3 tablespoons olive oil. Pour the dressing over the hot farro, stir well, and allow to cool to room temperature, stirring occasionally.
  • Add the roasted peppers, cucumber, tomatoes, red onion, parsley, and olives to the farro. Mix until combined, then gently fold in the feta. Serve or store in the refrigerator, covered, for up to 3 days, before serving.
    Copyright 2017, Lidey Heuck, All Rights Reserved