Farro and Cucumber Salad with Feta, Dill and Mint

A delicious, fresh and hearty salad.

Prep time: PT15M

Cook time: PT30M

Total time: PT45M

Rating

5 stars (2 reviews)

cucumber salad recipe, farro salad recipe, herb salad recipe

Bring a large saucepan of salted water to a boil. Drain the farro if you soaked it, and add it to the boiling water. Cook until the farro is tender but not falling apart, 30-45 minutes. Drain the farro, rinse with cool water, and drain again. Place the farro in a large bowl and set aside. (The farro can be cooked 1-2 days in advance and refrigerated.)
Slice the cucumbers into either 1/8" thick slices if skinny, or cut into 1" square chunks if fatter. Trim the radishes and slice them thinly. Add the cucumbers and radishes to the farro. Add the garlic, olive oil, the smaller amounts of lemon juice and vinegar, and a few pinches of salt and pepper. Toss well. Toss in the mint and dill and taste, adding more lemon, vinegar, salt or pepper if you feel the salad needs it. Scatter as much feta as you like over the top of the salad.
Serve within an hour or two, while the mint is fresh and green. As the salad sits, the farro will absorb flavor and moisture, so you'll want to taste it again before serving, adding more of the vinaigrette components if you feel the salad needs it.
When you serve the salad, top each plate or bowl with a few drops of olive oil, a few flecks of flaky salt, a dusting of black pepper, and a few small mint leaves.

Anna on 2026-07-05 (5 stars):
This recipe is great! I made a few modifications to make it more filling as a stand-alone lunch: - added 2 cans of chickpeas (rinsed and drained) - added 4 cooked beets I also added about a teaspoon of dijon mustard to the dressing.