• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Vikalinka logo

WHOLESOME RECIPES YOU CAN TRUST

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starter
    • Bread
    • Side dishes
    • Asian recipes
    • Vegetarian
    • Drinks
    • Videos
  • Breakfast
    • Eggs
    • Pancakes, Muffins and More
    • Grains
    • Hot breakfast
  • Lunch
    • Salad
    • Soup
    • Sandwiches and more
  • Dinner
    • Chicken
      • Chicken breasts
      • Chicken thighs and drumsticks
      • Whole chicken
    • Beef
    • Pasta
    • Casseroles
    • Slow Cooker and Instant Pot
    • Pork
    • Fish and Seafood
    • Quick and Easy
    • Stew
  • Dessert
    • Cake
    • Pies
    • Cookies
    • Pastry
  • Collections
    • Asian Recipe Collection
    • Russian Recipe Collection
    • Italian Recipe Collection
    • Christmas Recipe Collection
    • Thanksgiving Recipe Collection
    • Easter Recipe Collection
  • About
    • Travel
    • Privacy policy
    • Contact Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Collections
  • Videos
  • Travel
  • About
×

Home » Recipes » Lunch » Salad » Mediterranean Farro Salad with Zucchini

July 30, 2020

Mediterranean Farro Salad with Zucchini

Published July 30, 2020 | Julia Frey (Vikalinka)

Jump to Recipe

Shake up your lunch routine with this delicious Farro Salad! Packed with Mediterranean flavours of olives, capers, cherry tomatoes and zucchini this salad will become a picnic favourite. 

If you are looking for a chicken recipe to compliment this salad, check out my Spatchcock Chicken in Spicy Yogurt Sauce.
Herby Farro Salad with Olives, Cherry Tomatoes and Zucchini Ribbons

Another summer week, another salad recipe but trust me this farro salad is not JUST another salad. I’ve discovered the farro grain a couple of years ago and I was instantly smitten with its earthy taste and texture.

I am a huge fan of adding healthy grains to my salads to give them more substance and nutritious value. So it’s no wonder I would want more variety apart from quinoa.

I mix it up all the time by using different things like millet, buckwheat, lentils, beans, and quinoa. Healthy grains make salads more satisfying, not to mention loaded with extra nutrients!

Herby Farro Salad with Olives, Cherry Tomatoes and Zucchini Ribbons

This farro salad is no exception. Brad’s been so happy taking it to work for his lunches and then raving about it.

I consider that a personal victory since my husband loves his meat and this salad is quite meatless yet very filling and extremely satisfying.

Herby Farro Salad with Olives, Cherry Tomatoes and Zucchini Ribbons

What goes into this salad

Apart from farro this recipe consists of typical everyday ingredients like tomatoes, cucumbers and onions, except that I replaced cucumber with zucchini ribbons.

I quite like using new crop tiny zucchini in the summer. They are so crunchy and fresh when eaten raw!

You might think them tasteless, which could be the case if they are not properly flavoured. But they also become absolutely delicious at the touch of a well-made vinaigrette, which brings me to my next point.

Herby Farro Salad with Olives, Cherry Tomatoes and Zucchini Ribbons

Salad Dressing

I find that a vinaigrette is the best salad dressing for farro as it needs a bit of acidity to wake up this ancient grain. French Vinaigrette might sound posh but in reality it’s the simplest thing ever!

Just mix olive oil, white wine vinegar, dijon mustard, and a tiny amount of garlic with salt and pepper. Shake well and enjoy over salads or grilled vegetables. 

I’ve stopped buying bottled dressings years ago. When we first moved to the UK I couldn’t find any salad dressings I was used to, so I gave up and started making my own.

What I discovered is that salads with homemade dressings taste miles better. They are also cheaper and better for you since you know exactly what’s in there!

I usually double or even triple the recipe I am sharing today, change it up weekly by adding different combination of herbs and store it in a jam jar in the fridge, which lasts us about one week.

Optional Salad Ingredients 

The vegetable combination for this farro salad is limitless!

You can add bell peppers, cucumbers, radishes, sugar snap peas, quite literally anything your heart desires! Feta cheese is also an excellent addition to this salad!

Herby Farro Salad with Olives, Cherry Tomatoes and Zucchini Ribbons For more grain based salads check out my

  • Falafel Salad with Bulgur
  • Quinoa and Puy Lentil Salad
  •  Greek Orzo Salad 

The last one is not technically a grain but still falls in the category of filling salads. 

This recipe was originally published in 08/2017. Updated and republished in 07/2020.

Herby Farro Salad with Olives, Cherry Tomatoes and Zucchini Ribbons

Herby Farro Salad with Olives, Cherry Tomatoes and Zucchini Ribbons

5 from 1 vote
Print Pin Rate
Course: Entree
Cuisine: British
Keyword: farro salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 669kcal
Author: Julia Frey of Vikalinka

Ingredients

For the French Vinaigrette

  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 3 tbsp Olive oil
  • 1 clove garlic minced
  • salt and pepper
  • 1 tsp fresh or dried herbs of your choice optional

For the Farro Salad

  • 1 can 14oz/400g white beans, butter beans or cannellini beans, drained
  • 2 cups/200g farro cooked
  • 1 small zucchini shaved into ribbons with a vegetable peeler
  • 6-7 red and yellow cherry tomatoes
  • 1 tbsp capers
  • 5-6 Kalamata olives pitted and halved
  • ¼ red onion sliced
  • 1 tbsp fresh mint chopped
  • 2 tbsp fresh basil sliced
  • salt to taste

Instructions

  • Cook the farro grain according to package instructions, drain and cool.
  • In a large bowl combine all the French vinaigrette ingredients, mix with a whisk until the dressing is emulsified, then add the beans and cooled farro, let it sit for 10-15 minutes for the ingredients to absorb the flavour of the vinaigrette.
  • Then add the remaining ingredients and mix gently until combined.
  • Add more salt if needed.

Nutrition

Calories: 669kcal | Carbohydrates: 28g | Protein: 4g | Fat: 61g | Saturated Fat: 5g | Sodium: 109mg | Potassium: 222mg | Fiber: 5g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 10.4mg | Calcium: 23mg | Iron: 1.4mg

 

 

« Cucumber and Heirloom Tomato Salad with Red Onions
Best Homemade Burgers »
658 shares

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

Related Posts

  • Bowl of best keto cabbage salad from the top down

    Best Keto Cabbage Salad Recipe

  • Salad in a bowl with pasta and greens

    Green Goddess Pasta Salad

  • Top down view of Mediterranean Salad with Hummus and Fried Halloumi salad on a platter

    Mediterranean Salad with Hummus and Fried Halloumi

Primary Sidebar

Never Miss A New Post!

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

Most Popular on Vikalinka

Beef Stroganoff with mushrooms

Best Beef Stroganoff (VIDEO)

Pasta Cream Sauce #pastasauce #alfredosauce

Pasta Cream Sauce (VIDEO)

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • YouTube

Footer

As Featured On…

as featured on

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2022 Vikalinka