Farro Greek Salad with Feta and Dill Recipe

I absolutely love this Farro Greek Salad with Feta and Dill Recipe because it’s hearty yet refreshing—a perfect balance that keeps me coming back for more. Farro gives a wonderful nutty bite that holds up beautifully against the bright, tangy flavors of lemon, fresh dill, and creamy feta. Whether you’re looking for a light lunch or a vibrant side dish, this salad fits the bill effortlessly.

When I first tried this recipe, I was amazed by how easily it comes together and how adaptable it is. You’ll find that it’s brilliant for warm-weather meals, potlucks, or even meal prepping since the flavors deepen over time. Plus, it’s packed with wholesome ingredients, making it just as nourishing as it is delicious.

this Recipe

Ingredients You’ll Need

Each ingredient in this Farro Greek Salad with Feta and Dill Recipe plays a key role. I always recommend picking ripe, juicy tomatoes and fresh dill for the best flavor, and using a good-quality olive oil makes a noticeable difference.

• Cooked Farro: Use a nutty, chewy farro variety like Bob’s Red Mill; cooking it just right ensures the perfect salad texture.
• Tomato: I like to pick vine-ripened tomatoes for sweetness and juiciness that balance the tangier ingredients.
• Red Pepper: Adds crunch and a subtle sweetness; I always seed it to avoid any bitterness.
• Red Onion: Minced finely to add a gentle sharpness without overpowering the salad.
• Kalamata Olives: Chop them up so their briny flavor spreads evenly throughout the salad.
• Feta Cheese: Crumbled feta brings that creamy, salty element I find absolutely essential here.
• Fresh Dill: Minced dill adds an aromatic herbal freshness that ties the salad together.
• Lemon Zest and Juice: Enhances brightness and lifts all the flavors; freshly zested and squeezed is best.
• Extra Virgin Olive Oil: I always use good quality to make the dressing smooth and rich.
• Salt and Pepper: To taste—season carefully so each bite sings.

Variations

I love how flexible this Farro Greek Salad with Feta and Dill Recipe can be. Over the years, I’ve tweaked it depending on what I have on hand and the season, and it always works beautifully. Don’t be afraid to make it your own.

• With Grilled Chicken or Shrimp: Adding some grilled protein turns this salad into a satisfying main dish — my go-to for quick weeknight dinners.
• Dairy-Free Version: Swap out feta for a tangy vegan cheese or eliminate it altogether if you’re avoiding dairy.
• Seasonal Veggies: Try swapping red peppers for cucumbers in summer or roasted beets in fall for a twist on flavors and textures.
• Herb Variations: Sometimes I substitute dill with fresh parsley or mint for a slightly different herbal note.

How to Make Farro Greek Salad with Feta and Dill Recipe

Step 1: Cook the Farro Perfectly

Begin by cooking your farro until tender but still chewy—about 20-30 minutes depending on the brand. I like to rinse it first to remove any dust, then cook it in plenty of water like pasta. Once cooked, drain and let it cool to room temperature before assembling the salad. This step is key because warm farro can wilt the veggies and herbs.

Step 2: Chop and Combine the Fresh Ingredients

Dice your tomato and red pepper into bite-size pieces, and finely mince the red onion and kalamata olives. Add these to a large bowl along with the cooled farro. Then, sprinkle in the fresh dill and crumbled feta. Mixing it all upfront ensures every bite is packed with those classic Greek salad flavors.

Step 3: Dress the Salad

Next, add the lemon zest and juice followed by the olive oil. Toss everything gently but thoroughly to coat all ingredients. Season with salt and pepper, then taste and adjust the seasoning as needed. You’ll notice the lemon and olive oil bring everything alive—it’s such a vibrant combo!

Step 4: Let the Flavors Marinate

While it’s tempting to dig in right away, I recommend letting the salad sit in the fridge for at least 15-30 minutes. This allows the farro to soak up the flavors and the dill to infuse the whole dish. I often make this salad a few hours ahead or even the night before—it tastes even better the next day!

How to Serve Farro Greek Salad with Feta and Dill Recipe

Garnishes

I love to finish this salad with a few fresh dill sprigs on top for a gorgeous presentation and an extra aroma boost. Sometimes I sprinkle just a little more crumbled feta or even a few toasted pine nuts for added crunch—both give it an elegant touch when serving guests.

Side Dishes

This salad pairs beautifully with grilled meats, especially lamb or chicken kebabs, for a Mediterranean feast. It’s also fantastic alongside roasted vegetables or simply enjoyed with warm, crusty bread to soak up the tangy dressing.

Creative Ways to Present

For special occasions, I love serving this salad in hollowed-out tomatoes or bell peppers to add a fun, festive flair. Another trick I picked up is layering it in a clear glass bowl showing off all the colorful ingredients—it makes a striking centerpiece for summer gatherings.

Make Ahead and Storage

Storing Leftovers

After trying this salad several times, I found storing it in an airtight container in the fridge keeps it fresh up to five days. Over time, the farro tends to soak up the dressing, so I recommend adding a bit of extra olive oil or lemon juice before serving leftovers to brighten it back up.

Freezing

I’ve personally avoided freezing this Farro Greek Salad with Feta and Dill Recipe because fresh veggies and feta don’t always freeze well; they can get watery or crumbly. To keep textures perfect, I suggest making smaller batches if you want to prep in advance instead.

Reheating

This salad is best served cold or at room temperature, so I usually just take leftovers straight from the fridge and let it sit out for 10-15 minutes before serving. If you’re craving a warm bite, you can gently warm the farro alone and then toss it with the fresh ingredients and dressing afterward.

FAQs

Final Thoughts

I’ve made this Farro Greek Salad with Feta and Dill Recipe countless times, and it never disappoints—whether for a casual family dinner or when friends drop by unexpectedly. Its balance of textures and fresh Mediterranean flavors feels like a little sunshine on your plate. I can’t wait for you to try it and make it your own; I’m sure it’ll become a favorite in your kitchen just like it is in mine.

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