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Farro Salad

This recipe originates with Grok. Scaled for 6 (4 adults + 2 kids).

Ingredients

  • 300 g (1 ½ cups) pearled or semi-pearled farro
  • 900 ml (3 ¾ cups) water or vegetable broth (broth for extra flavor)
  • 5 ml (1 teaspoon) salt (for cooking farro)
  • 400 g (2 cups) cherry or grape tomatoes, halved
  • 1 large cucumber (or 2 medium), diced (about 500 ml / 2 cups)
  • ½ medium red onion, finely diced (or 1 small shallot for milder)
  • 180 ml (¾ cup) chopped fresh parsley (about 1 big handful)
  • 60–125 ml (¼–½ cup) chopped fresh mint (optional but good)
  • 180–250 ml (¾–1 cup) crumbled feta (about 150–200 g); less if kids prefer milder
  • 125 ml (½ cup) pitted and halved Kalamata olives (optional, or milder black olives)
  • 2 large lemons (juice and zest; about 90–120 ml / 6–8 tablespoons juice)
  • 80 ml (⅓ cup) extra-virgin olive oil
  • 1–2 cloves garlic, minced (or 2.5 ml (½ teaspoon) garlic powder)
  • 5–10 ml (1–2 teaspoons) Dijon mustard (optional)
  • Salt and black pepper to taste
  • Optional add-ins (pick 1–2):
    • 250 ml (1 cup) cooked chickpeas or white beans, rinsed
    • 125 ml (½ cup) toasted pine nuts or slivered almonds
    • 250–500 ml (1–2 cups) arugula or baby spinach (fold in at end)

Instructions

Step 1: Cook the farro

Rinse the farro under cold water. In a medium pot, bring water or broth and 5 ml (1 teaspoon) salt to a boil. Add farro, reduce to a simmer, cover partially, and cook 20–30 minutes until tender but chewy (pearled is usually 20–25 minutes; check the package). Drain any excess liquid and let cool slightly. Spread on a baking sheet if you need it to cool faster.

Step 2: Make the dressing

In a small bowl or jar, whisk together: juice and zest of the 2 lemons, olive oil, minced garlic, Dijon (if using), 2.5 ml (½ teaspoon) salt, 1.25 ml (¼ teaspoon) black pepper. Taste and adjust—more lemon for brightness or more oil if too sharp.

Step 3: Assemble the salad

In a large bowl, combine cooled farro, halved tomatoes, diced cucumber, red onion, parsley, mint, olives, and feta. If using chickpeas, beans, or nuts, add them now.

Step 4: Dress and finish

Pour most of the dressing over and toss gently to coat. Taste and add more dressing, salt, pepper, or lemon as needed. If using arugula or spinach, fold it in last so it doesn’t wilt.

Step 5: Serve

Best at room temperature or slightly chilled. Keeps well for leftovers (fridge up to 3 days); add a little extra lemon or dressing when you eat it again if it’s dried out.