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Mediterranean Farro Salad

If you like fresh, rainbow colored salads then this recipe is for you. This salad is jam packed with healthy and delicious veggies and Italian Farro, it's vegan and it's literally tastes like summer.


1 8.8 oz bag of Italian farro

Quarter of a red bell pepper

8-12 cherry tomatoes

1 small cucumber

1/3 cup parsley

1/4 cup fetta cheese

1/4 cup capers

1/4 cup Italian olives

Half a bag of snow peas (handful)

1/4 red onion

For the dressing:

Juice of 1 lemon

1/2 cup olive oil

2 tbsp honey

Salt and pepper



Cook the farro according to package instructions (usually 10-12 min depending on the desired texture). Chop the onions into very small pieces, roughly chop the capers and the olives. Chop the tomatoes into quarters length wise. Chop the snow peas into halves. Roughly chop the parsley. Chop the cucumber and bell peppers into small equal size pieces.

Add all ingredients to a large bowl. Add the cooked and cooled farro. On the side, whisk together lemon, oil, honey and seasonings until it turns into a vinegraitte.

Add the farro to the vegetables and toss together. Add the vinegraitte to the salad and toss it all together. Top with crumbled fetta cheese and enjoy it as a side with grilled shrimps or just by itself.


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