Greek Farro Salad Recipe

Serves 6 | Finish in 45 minutes

This spin on a Greek salad is made with farro, chickpeas, fresh vegetables and a tangy herb Greek dressing. It’s easy to make, filling and perfect as a side dish or main.


  • 1 cup (dry) Bob’s Red Mill® Organic Farro
  • ½ of a red onion, sliced thinly
  • 1 15 ounce can chickpeas, drained and rinsed
  • 1 ½ cup halved cherry tomatoes
  • 1 ½ cup diced cucumber
  • ½ cup halved and pitted kalamata olives
  • ¾ cup Litehouse® Feta Crumbles


  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 1 tsp Litehouse® Freeze Dried Oregano
  • 1 tsp Litehouse® Freeze Dried Parsley
  • 1 tsp Litehouse® Freeze Dried Garlic
  • 1 tsp salt
  • ½ tsp black pepper


  1. Add 8 cups of water and a pinch of salt to a large pot and bring to a boil. Add 1 cup rinsed farro and return to boil, then reduce heat to medium and simmer until tender, about 30 minutes. Drain and rinse with cold water to cool.
  2. While the farro is cooking, whisk together all ingredients for the vinaigrette. Slice the red onion and add to a small bowl. Add ¼ cup of the vinaigrette to the red onion and stir well. Let sit to marinate while the farro is cooking.
  3. Add the chickpeas, cooked farro, tomatoes, cucumber, olives, feta and marinated onion (including the marinade) to a large bowl. Top with remaining vinaigrette and toss well to coat. Enjoy!

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