Farro, Green Olive, and Feta Salad

Photo: Annabelle Breakey; Styling: Kevin Crafts

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.

Yield: Serves 4 to 6 as a side dish (serving size: 3/4 cup)
Recipe from Sunset

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 43%
  • Protein: 6.2g
  • Fat: 10g
  • Saturated fat: 2.8g
  • Carbohydrate: 25g
  • Fiber: 4.3g
  • Sodium: 363mg
  • Cholesterol: 11mg


  • 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


  1. 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. 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 bluebirdgrainfarms.com
  4. Note: Nutritional analysis is per serving.
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