Mediterranean Farro Salad

My son is getting married this September in our backyard in the Hamptons. (Yes, another wedding!)

We are planning to create the menu and prepare the food ourselves this time. I know….that is quite an undertaking, what are we thinking?! But with grown children who are all great cooks, I really think we can do it. We need to plan the menu ahead carefully. Then pre-cut the ingredients and store them together in the fridge so that they are easily arranged right before it starts. Dressings & dipping sauces will need to be prepared a day in advance. Everybody will have a job to do!

This is one of the salads that I am considering serving, along with two other salads. This particular salad is based on grains – farro to be exact. Farro is a wheat grain that is cooked until soft, but is still crunchy & chewy which adds a nice texture.

Here is the recipe -


  • 4 cups of cooked farro (cook according to directions on the bag or box)
  • 1 small red pepper chopped
  • 1 small cucumber peeled, sliced and chopped
  • 1 medium tomato chopped
  • 1/2 red onion thinly sliced and chopped
  • 1 cup of garbanzo beans
  • 1/2 cup of pitted sliced mixed olives
  • 1/4 cup of chopped fresh parlsey
  • 1/4 cup of chopped basil leaves
  • 1/4  cup of chopped mint leaves
  • 1/4 to 1/3 cup of extra virgin olive oil
  • juice of 1 lemon
  • salt & pepper to taste

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Cook the farro until it is soft, but still chewy. Once you have all the ingredients chopped and ready, you can mix them all together in your serving dish. Add the olive oil lemon juice, fresh herbs and seasoning.

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I like to reserve some extra chopped vegetables & herbs to the top of the serving dish for an artistic flair and decorative touch. The colors of this salad were beautiful and will look really great on the table!

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Serve this farro salad chilled, or at room temperature.

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I think this salad would definitely work for the wedding. It was delicious, and could easily be made in a larger quantity and prepared the day before and stored in the fridge in a big bowl. I think the flavors of the lemony dressing, with the mint, basil & parsley will mingle and taste even better overnight.

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I would add a bowl of Feta cheese crumbles alongside the salad. For those who are not vegans, it will add a nice salty taste to the Mediterranean flavors.

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