Lemon Herb Farro Salad
Chewy lemon herb farro salad with cucumber, cherry tomatoes, feta, and herbs — a Picnic Sunny Afternoon lunch that travels kindly.
Overview
Ingredients
Equipment
- Medium pot
- Colander
- Large mixing bowl
- Knife and cutting board
- Whisk
Method
Cook the farro
Combine the farro, water or broth, and 1 teaspoon salt in a medium pot. Bring to a boil, then simmer uncovered until tender but still chewy, 20 to 25 minutes. Drain any extra liquid and let cool 10 minutes.
Prep the salad bowl
While the farro cooks, dice the cucumber, halve the tomatoes, slice the onion, and chop the herbs. Whisk the olive oil, lemon juice, lemon zest, pepper, and a pinch of salt in a large bowl.
Toss and serve
Add the warm farro to the dressing and toss. Fold in cucumber, tomatoes, onion, herbs, and feta. Taste and adjust lemon or salt. Serve at room temperature or chilled.
Tips
Nutrition
Storage
Frequently asked
Can I change it a little?+
Yes — keep the heart of the method and swap toppings or veggies as you like.
How do I store leftovers?+
Cool, cover, and refrigerate. Reheat gently when needed.
Is this hard?+
No — easy steps, soft kitchen energy.
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