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Farro Arugula Salad

Fresh herbs, vegetables, and farro mixed with a perfect lemony vinaigrette. This Farro Arugula Salad will take your salad game to the next level.
Prep Time15 mins
Cook Time30 mins
Course: Salad
Cuisine: Mediterranean
Keyword: Farro Arugula Salad
Servings: 8 servingsf
Calories: 267kcal



  • 1 1/4 cups dried farro cooked according to package directions
  • 2 cups arugula
  • 1 medium sized cucumber cut into small chunks (~1/3” cubes)
  • 1/4 cup green onions chopped
  • 1/4 cup red onion diced
  • 1 cup baby tomatoes halved
  • 1/2 cup feta cheese
  • 1/4 cup fresh dill chopped
  • 2 tbsp fresh mint chopped
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh oregano chopped


  • 1/2 cup olive oil
  • Juice of 1 medium sized lemon
  • Zest of 1 medium sized lemon
  • 1/2-1 1/2 teaspoons kosher salt
  • 1/2-1 teaspoon black pepper


  • Cook farro according to package directions. Place in a medium sized bowl.
  • In a large bowl stir together arugula, cucumber, green onions, red onion, tomatoes, feta, dill, mint, parsley, and oregano. NOTE: If you plan on using salad for leftovers, stir arugula into individual salads before serving. The arugula with dressing does not save well.
  • In a small bowl, stir together olive oil, lemon juice, lemon zest, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Pour over warm farro and mix well. Taste, and add salt or pepper to taste, if needed.
  • Pour farro and vinaigrette into bowl with vegetables and mix well. Again, taste, and if needed, add more salt and pepper.


Calories: 267kcal | Carbohydrates: 27g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 404mg | Potassium: 225mg | Fiber: 6g | Sugar: 2g | Vitamin A: 612IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 1mg