Farro Greek Salad

A few weeks ago I was invited down to St. Pete at Three Birds Tavern where they were celebrating the launch of their new salad dressing line Out of the Weeds.

Nichole from Casa de Crews and myself headed down from north county to meet up with Nikki of  SandBookWich to check out the dressings.

Roasted Beet DressingObviously I love Greek inspired dishes. The Roasted Beet dressing was my absolute favorite, so I took a bottle home.

I couldn’t wait to experiment with it, but what was I going to make. I didn’t want to just make any old Greek salad. I looked around the pantry and found a bag of farro I had picked up at Trader Joes. I’ve never cooked farro before, but being a big fan of grain salads I figured I couldn’t go wrong on this one. So I used my cucumber from the co-op basket and picked up tomatoes, onions, feta and olives to complete this dish.
Farro Greek Salad - Supper for a Steal

The recipe made a large portion, perfect for keeping in the fridge for lunch all week.

Farro Greek Salad

Farro Greek Salad
Prep time
Cook time
Total time
Serves: 6
  • 8 oz uncooked farro
  • 1 large cucumber, peeled and chopped
  • 1 pint grape tomatoes, halved
  • ½ cup chopped kalamata olives
  • ½ red onion, chopped
  • 4 oz feta cheese, crumbled
  • 1 cup Roasted Beet Vinaigrette
  1. Cook farro according to package directions. While farro is cooking chop up vegetable and mix together in a large bowl.
  2. Drain and rinse farro under cold water. Mix with vegetables, add in feta, and toss with dressing. Refrigerate until ready to serve.


Approx cost per serving: $2.08

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