My favorite lemon farro salad is full of briny olives and chopped almonds. Tossed in a lemon‑shallot vinaigrette and finished with creamy feta, it’s satisfying on its own or as a base for your favorite protein.
If you love tart and briny flavors, this salad is for you.
This lemony farro salad combines juicy olives, tangy feta, crunchy almonds and a bright lemon‑shallot dressing. The mix of textures and bold, briny flavor makes it a craveable grain bowl that holds up well for meals ahead.
It’s an incredibly simple recipe that delivers a lot of flavor without fuss.
Serve it as a side dish, use it as a base for shredded chicken, tuna, or crispy chickpeas, or pack it for lunch. It’s also a crowd‑pleasing option for gatherings if your guests enjoy these same ingredients.
I’ve loved olives since I was a child—black at first, now green are my favorite. The saltiness and buttery texture of the olives paired with creamy feta, crunchy almonds and chewy farro make for a filling, balanced bowl.
This salad is versatile: swap the nuts or cheese, add your preferred protein, or serve it as written. I often enjoy it exactly as shown—farro for chew, almonds for crunch, feta for creaminess and a zippy, garlicky dressing to tie it all together.
Try it with shredded rotisserie chicken, beans, crispy chickpeas, or tuna. The salad is built to welcome many additions while remaining delicious on its own.
The olives add richness and an immediately satisfying briny pop. Paired with farro, almonds and feta, the salad is hearty enough that you don’t need much else.
The dressing is a simple vinaigrette of lemon and red wine vinegar with minced garlic and diced shallot. Letting the shallot and garlic sit in the dressing mellows their bite and adds depth, and the vinaigrette keeps well in the fridge for several days.
A grain bowl like this lets you get a little of everything in each bite—chewy farro, crunchy almonds, creamy feta and tangy, oily olives—plus bright citrus from the dressing and lemon wedges.
It’s also visually appealing on the table.
Lemon Farro Salad with Olives, Almonds & Feta
Lemony Farro Salad with Olives, Almonds & Feta
35 mins
35 mins
Ingredients
Lemony shallot vinaigrette
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 3 tablespoons diced shallot
- 2 garlic cloves, minced
- Kosher salt and pepper, to taste
- 1/2 cup extra virgin olive oil
Farro salad
- 2 cups cooked farro
- 1 cup green Castelvetrano olives, sliced
- 1/3 cup whole almonds, chopped
- 1/3 cup crumbled feta cheese
- Lemon wedges, for spritzing
Instructions
-
Whisk together lemon juice, red wine vinegar, honey, Dijon, diced shallot, minced garlic and a generous pinch of salt and pepper. While whisking, stream in the olive oil until the dressing emulsifies. The dressing keeps well in the fridge for several days.
-
Toss the cooked farro with a few tablespoons of the dressing so it’s evenly coated. Add the sliced olives, chopped almonds and crumbled feta. Drizzle with additional dressing as needed, toss to combine, and taste—adjust salt and pepper. Serve with lemon wedges for a bright finishing spritz.
Did you make this recipe?
If you try it, tag your photos with #howsweeteats on social media to share your version.
Craving this always.