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Try my easy and delicious vegan farro salad, packed with wholesome ingredients and tangy plant-based feta. The flavorful pepperoncini, olives, and red onion combine with the more neutral tastes of the cucumber and tomato for an incredible end result. Ready in just 35 minutes, this healthy grain salad is perfect for anyone looking for a quick and satisfying meal, even on busy weekdays!
Greek salad is a staple in our house! This farro salad captures all the flavors of that traditional recipe in a hearty, filling meal that's equally enjoyed by my family. It's a simple and effective way to boost their intake of veggies and whole grains, which I really appreciate.
Farro is an ancient wheat grain that is packed with nutrition. A quarter cup of dry farro has about 6 grams of protein and 34 grams of carbs, with 5 of those grams being fiber ( source). While it may not be gluten free, it is more digestible than other gluten filled grains ( source). I've found that both my husband and I digest it more easily!
My favorite thing about farro is the texture. It is perfectly chewy and al dente, with toasty, earthy notes. Because of its texture, it holds up really well in a salad when tossed with a dressing. And when combined with fresh oregano and popular Greek veggies, you get a nourishing homemade salad loaded with Mediterranean flavors. I'm sure you will love this as much as we do!
🥘 Ingredients
Making my dairy-free farro salad loaded with Greek flavors only requires a few simple ingredients! Here is what I use for this recipe:
Farro: This hearty grain is the star ingredient of my Greek salad bowl, with a chewy texture and subtle nutty flavor that allows the other ingredients to individually shine through!
Pepperoncini: I love the burst of tangy flavor these provide for this vegan farro salad recipe!
Greek Olives: You should be able to easily find Kalamata olives at any grocery store. I prefer to buy them pitted to save time. In a pinch, black olives will work.
Fresh Veggies: I use a medley of classic Greek favorites - diced cucumbers, cherry tomatoes, and red onion.
Vegan Feta Cheese: Any brand of plant-based feta will work, but if you need a recommendation I love the Follow Your Heart brand! Use regular feta if you are not vegan or dairy free.
Fresh Oregano, Salt, Black Pepper, Extra Virgin Olive Oil: These are all important for dressing my farro salad with no dairy! When it comes to oregano, you can use dried vs. fresh, but only use 2 teaspoons as it is stronger than fresh. I recommend adding a generous amount of salt and pepper to taste once the salad is combined. Season to your liking!
🔪 How To Make Vegan Farro Salad
It really couldn't be easier to whip up my vegan Greek farro salad recipe! Here are my step by step directions to make the perfect salad every time:
Cook Farro: To begin, I cook my farro in a medium pot according to package directions. (Cook time is about 25-30 minutes - see my FAQs section for more details).
Prepare Veggies: While the farro is cooking, I wash and cut all the veggies so they are ready to go!
Drain & Rinse: When farro is done cooking, I transfer to a fine-mesh strainer to drain and rinse with cold water.
Combine Ingredients: Finally, I transfer the cooked farro to a large bowl and add all the other ingredients. Mix well, sprinkle with salt and pepper to taste, and enjoy!
📖 Variations
One of the many wonderful things about my vegan Mediterranean farro salad is how easy it is to customize! Add in other ingredients to mix up the flavor, or make swaps to accommodate various dietary preferences. Here are some of my favorite variations:
Other Mix-Ins: When I need to use up other veggies or want to change up the taste or texture, I will toss in a range of ingredients including shredded spinach, arugula, red peppers, kale, chard, crumbled vegan bacon, bell peppers, dill, or garlic!
Added Protein: For extra protein, try my healthy vegan farro salad with chickpeas, crumbled tempeh, grilled tofu, added nuts or seeds (walnuts, pine nuts, or pumpkin seeds would all work), or lentils. If you do not need this Greek farro salad to be vegan, you can add in chopped cooked chicken and any cheese of choice.
Gluten-Free Greek Salad: To make this gluten-free swap the farro with rice or quinoa. I love wild rice or brown rice!
🍽 Serving Suggestions
My tasty meatless farro salad is hearty enough to be served as a complete vegan meal, but it's also great paired with any of these plant based recipes:
With Toppings: I love transforming this into a vegan farro bowl, adding a generous dollop of my homemade no-garlic hummus, creamy avocado slices, and a drizzle of tahini.
Mediterranean Cuisine: Make a delicious Mediterranean spread, pairing with some of my favorites like my vegan tempeh gyros, Greek fries, or vegan moussaka!
Burgers & Sandwiches: What's better than a vegan grain salad served alongside a yummy burger or sandwich?! To stick with the Mediterranean flavors, I like to make these lentil falafel burgers or Mediterranean veggie sandwich.
Other Sides: Since this salad is pretty filling, sometimes I prefer to simply enjoy it with a light side dish. My family loves when I pair it with this Greek lentil soup or Moroccan chickpea soup!
🫙 Storage Instructions
Prepare Ahead: I love making this plant-based farro salad as a healthy meal prep for the whole week! There are two ways to do this, either preparing and assembling right before serving or storing fully assembled (see "fridge" below).
To start my preparation, I first clean and chop the veggies. Then, I cook the farro. I store everything in an airtight container in the fridge until it is ready to mix up!
- Cooked farro can be stored in the refrigerator for up to a week.
- The chopped veggies will be best within 3-5 days.
Fridge: I store any cooled leftover Greek farro salad in an airtight container in the refrigerator. The salad will stay good for up to 5 days, depending on how fresh the veggies are.
Reheating: For a cold farro salad, I transfer leftovers to bowls and serve right away. When I want to serve this warm, I'll heat it up on the stovetop in a skillet, or quickly in the microwave.
❓Recipe FAQs
Does farro need to be rinsed?
Yes, I highly recommend rinsing your farro before cooking. If you look at farro when you buy it, you'll see that it is covered with a powder-like substance. This is a result of the processing it undergoes before packaging. It should be rinsed off before cooking to remove any dust or debris. Use a fine-meshed strainer and rinse under cold water until the water runs clear.
Can you eat farro cold?
Yes you can! As long as it's cooked properly and cooled, it can be added to any cold dishes. This cold farro salad is one example of the many ways you can enjoy farro cold.
What's the best way to cool farro quickly for a salad?
I will typically rinse my cooked farro under cold water to cool it down, but if it hasn't cooled down fast enough, I'll also just place it in a container in the fridge for about 20-30 minutes until it's cooled enough to mix it with the other ingredients.
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