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Greek Farro Salad w/ Kalamata Olive Vinaigrette | Well and Full | #vegan #recipe

Greek Farro Salad w/ Kalamata Olive Vinaigrette

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 -4 Servings


Greek Farro Salad

  • 1 Cup Farro dried
  • 1 Cup Parsley chopped
  • 1/2 Cup Red Onions diced
  • 1/2 Cup Grape Tomatoes quartered
  • 1/2 Cup Cucumbers sliced and halved

Kalamata Olive Vinaigrette

  • 4 Kalamata Olives jarred
  • Splash Olive Brine
  • 5 Tbs Extra Virgin Olive Oil
  • Juice from 1/2 Lemon
  • Pinch of Black Pepper



  1. Prep by soaking the farro in water for at least an hour (or at least overnight).
  2. When ready to cook, combine soaked farro with 3 cups water in a saucepan and bring to a boil. Once the water is at a rolling boil, bring the temperature down and let the farro simmer until all the water is absorbed, between 30-45 minutes.
  3. When finished cooking, drain and let cool.

Kalamata Olive Vinaigrette

  1. While farro is cooling, combine 4 kalamata olives, a splash of the olive brine, 5 Tbs olive oil, and juice from 1/2 a lemon in a high-speed blender. Blend for about 15 seconds. Taste and adjust seasonings as needed.

Putting It All Together

  1. Combine vegetables, parsley, vinaigrette, and farro. Serve with more chopped parsley and chopped walnuts for garnish.