Mediterranean Farro Salad

This is a great salad and can be eaten warm after the Farro has just been cooked or cold. It’s a pretty simple salad that is great when the tomatoes and cucumbers are in season. Farro is an awesome grain full of vitamins B & E, Magnesium, and packs about 8 grams of fiber per cup.  It’s also a great source of complex carbs.


  • 1 cup uncooked farro
  • 5 or so olives of your choice
  • 1 cucumber
  • 1/2 pint of cherry tomatoes
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon olive oil
  • Black pepper to taste
  • Feta Cheese Crumbles



  1.  Rinse the farro, then add it to 3 cups of water.  Bring to a boil, then turn down to simmer for about 30 minutes or until cooked al dente
  2. While the farro cooks cut the tomatoes in half, dice the cucumber, and pit and chop the olives
  3. When the farro is cooked add everything to a large bowl, pour in the olive oil and balsamic vinegar and mix it up.  Add black pepper and feta to taste.

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