Farro salad in a white bowl with a spoon and a side of chopped almonds and crumbled feta cheese.

Farro Salad with Feta and Arugula

Author: Stephanie Kay

Made with creamy feta cheese, arugula, fresh herbs, and chopped almonds, this farro salad is hearty, healthy, delicious, and nutritious.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean
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  1. Place the farro in a fine mesh colander, rinse it under colder water, and then strain off excess water.
  2. Fill a medium saucepan with water, bring to a boil, add farro, lower the heat, and simmer uncovered for about 30 minutes, or according to package directions, stirring occasionally, until the farro is tender but pleasantly chewy.
  3. Once cooked, transfer the cooked farro to a fine mesh colander and rinse the warm farro under cold water to stop the cooking process and cool the farro, and then shake to remove as much excess water as possible.
  4. While the farro is cooking, in a small bowl or mason jar, combine the olive oil, fresh lemon juice, garlic, and a pinch of salt and pepper and whisk or shake until well combined.
  5. Once the farro has cooled, in a large mixing bowl, add the cooled, cooked farro, cucumber, red onion, arugula, parsley, and mint to the bowl of farro, and toss to combine.
  6. Drizzle farro mixture with dressing and toss until well coated. Sprinkle with feta cheese and almonds and toss gently again to combine, and season with additional salt and ground black pepper to taste.
  7. The farro salad can be served immediately or stored in an airtight container in the fridge for 3-4 days.
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If time permits, it is recommended that you soak the farro in water overnight. To soak farro, add it to a bowl, cover with water, and allow to sit for 8-24 hours. Once soaked, strain to remove excess water and rinse well before cooking. The process of soaking the farro will reduce the cooking time to roughly 10-15 minutes.