Farro-Cucumber Salad


Preparation info

  • Difficulty


  • Serves


Appears in

The Forest Feast Mediterranean: Simple Vegetarian Recipes Inspired by My Travels

The Forest Feast Mediterranean

By Erin Gleeson

Published 2019

  • About


  • 1 c (200 g) dry farro
  • 1 cucumber skin on, cubed
  • 3 T parsley roughly chopped
  • ½ c (75 g) feta crumbled
  • ½ c (60 g) walnuts chopped


Bring a pot of water to a boil then add the farro. Depending on grain size, farro can have different cooking times anywhere from 10-30 min. I boil the farro like pasta & taste it after 10 min to see if it is al dente & a bit chewy yet. When done, strain excess water & run under cold water to cool. Toss the cooked farro in a mixing bowl with all the other ingredients, plus juice & zest from ½ lemon. 2 T olive oil, salt & pepper to taste.