ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Farro, Green Olive, and Feta Salad

Photo: Annabelle Breakey; Styling: Kevin Crafts
Total time 45 mins
Yield Serves 4 to 6 as a side dish (serving size: 3/4 cup)
This recipe, ridiculously easy to make, comes to us from Feel Good Foods Catering in Santa Cruz, California. Use the best green olives you can find--they really stand out here.


  • 1 cup farro wheat*
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons Meyer lemon juice
  • 2 tablespoons finely chopped Meyer lemon zest (from about 4 lemons)
  • 1/2 teaspoon pepper
  • 1/2 cup flat-leaf parsley leaves
  • 1/2 cup crumbled sheep's-milk or other creamy feta cheese
  • 2/3 cup mild green olives such as Lucques, cut away from pit in 3 pieces

Nutrition Information

  • calories 212
  • caloriesfromfat 43 %
  • protein 6.2 g
  • fat 10 g
  • satfat 2.8 g
  • carbohydrate 25 g
  • fiber 4.3 g
  • sodium 363 mg
  • cholesterol 11 mg

How to Make It

  1. Bring 4 cups salted water to a boil and stir in farro. Reduce heat to a simmer and cook farro until just tender, about 20 minutes. Drain and spread out on a rimmed baking sheet to cool and dry a bit, about 5 minutes.

  2. Whisk oil, lemon juice and zest, pepper, and parsley together in a medium bowl. Stir in feta, olives, and cooked farro.

  3. *Find at well-stocked grocery stores or order online from

  4. Note: Nutritional analysis is per serving.