Greek Farro Salad

With summer just around the corner and barbecues on the horizon, I wanted to put together an easy and healthy dish that all types of eaters would love. This fresh salad is really simple yet full of flavor. The second time I made it, I added some fresh cherry tomatoes on the vine, which added an extra layer of flavor that we loved. Good cherry tomatoes have the best sweet flavor! If you aren’t concerned about it being totally vegan you can also add a touch of feta to tie in the Greek roots. The great thing about this dish is that my boys can easily eat it since almost everything is chopped into the perfect size for those little fingers. They liked trying all the different things separately, leaving the farro and chopped spinach for last, which they ate with their spoon. The peperoncini were a bit much for them, so I took most of them out in their servings. But my oldest gave them a try and didn’t think they were too bad! I love spice so he may be taking after me! We loved this quick and easy creation and I hope you do to! Looking forward to bringing this to many get togethers this summer.

Greek Farro Salad

  • Servings: Makes 4 servings
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This quick and easy to make salad will be a hit at those summer picnics and barbecues. Super flavorful and full of fresh and healthy ingredients!


  • 1 cup chopped spinach
  • ½ red onion
  • 1 cup chopped peperoncini
  • 1 cup sliced Greek olives
  • 1 cup chopped artichoke hearts
  • 2 tablespoons fresh oregano
  • Himalayan pink salt and ground black pepper to taste
  • 2 cups farro
  • fresh cherry tomatoes cut in half (optional)

note: You can use dried oregano, but only use 2 teaspoons as it is stronger than fresh. I added fresh cherry tomatoes on the vine the second time I made this and it added a touch of sweetness to the dish that we loved. My husband added red wine vinegar on top and loved that addition too.


Begin cooking farro in a medium pot according to package directions (will cook for about 25-30 minutes).

As farro is cooking, wash and chop spinach. Chop onion, pepperoncinis, olives and artichoke hearts. If using tomatoes cut in half.

When farro is done cooking, drain and rinse with cold water. Transfer to a bowl and add all ingredients. Mix well and enjoy!

Greek Farro SaladGreek Farro Salad

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    • says

      Hi there! We use farro often! We love it instead of pasta or quinoa from time to time. It’s nice to mix it up a bit. I often roast veggies and put them on top of farro, it is also great in soups or on top of salad! The list goes on! My very first recipe on here was farro stuffed in spaghetti squash, check it out but don’t judge the awful pictures I took back then, lol!

      • says

        Alas: recipes that require baking for any length of time will go by the board with any age pensioner in NSW: our gas prices are to rise by roughly 33% on July 1 ! I must restrict my cooking to things that use as little gas as possible – is that a ludicrous thought ? :-

        • says

          You do what you have to do! But if you make a large batch of farro before then, it stores great in the fridge. You could even try freezing for future use. I like to store the farro plain then add to my meals throughout my week. Great protein too!

          • says

            I buy it online, but big amounts! You reminded me that I forgot to do the links I usually put in all my recipes, so I just updated with that. I buy mine from Amazon, link to it in the recipe, but I know there are other places you can buy it. Sometimes Costco has it too but I have not been able to find it there lately! Your local store may have it in the bulk bins too but you should ask before you go if it isn’t an easy stop! Let me know how it turns out!

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