Name: Ina Garten Farro Salad with Feta: 5 Reasons You’ll Love It
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup pearled farro; 2 cups water; 1/2 teaspoon salt; 1/2 cup cherry tomatoes, halved; 1/2 cucumber, diced; 1/4 red onion, thinly sliced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh basil, chopped; 1/3 cup crumbled feta cheese; 3 tablespoons fresh lemon juice; 3 tablespoons olive oil; 1 teaspoon honey; 1 teaspoon Dijon mustard; 1 clove garlic, minced; Salt and pepper to taste

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Farro salads have been around for ages, but Ina Garten Farro Salad with Feta takes things to another level. With its chewy grains, fresh herbs, tangy dressing, and creamy feta, this dish is the perfect balance of hearty and refreshing. Whether you’re looking for a quick weeknight dinner, a healthy meal prep option, or a side dish that steals the show, this salad does it all.

So, why do people keep raving about it? Well, I’ll give you five solid reasons why this salad belongs in your recipe collection. Plus, I’ll walk you through how to make it perfectly every time, what mistakes to avoid, and even some fun ways to switch things up!

Why Ina Garten’s Farro Salad with Feta Is a Game Changer

There are salads, and then there are salads that make you want to lick the bowl clean—this is one of those. Let’s break down why:

The Perfect Blend of Flavors and Textures

You know that perfect bite where everything just works? That’s what happens here. Nutty farro, salty feta, crunchy veggies, and bright lemon dressing come together to make something seriously addictive.

A Hearty Yet Light Dish for Any Occasion

This salad hits that sweet spot—it’s filling without being heavy. You can eat it as a main dish, a side, or even a meal prep lunch, and it never gets boring. Plus, it’s just as good cold as it is warm, making it perfect for picnics, potlucks, and busy weeknights.

What Makes This Farro Salad Stand Out?

Sure, there are plenty of grain salads out there, but this one has a few tricks up its sleeve that make it special.

Farro: The Nutty, Chewy Grain That Steals the Show

Farro isn’t just some random grain—it’s an ancient wheat variety packed with fiber, protein, and a satisfyingly chewy bite. It’s kind of like a heartier cousin of rice or quinoa, but with way more texture.

Pro tip: To get the best results, use pearled farro—it cooks faster and absorbs flavors beautifully.

A Dressing That Ties Everything Together

The dressing in this salad? Absolute gold. It’s a simple mix of:

Fresh lemon juice – adds brightness and tang
Good olive oil – rich, smooth, and silky
Honey – a touch of sweetness to balance the flavors
Dijon mustard – gives it a little kick
Garlic – because everything is better with garlic

When you pour it over the farro, it soaks in like a sponge, making every bite pop with flavor.

Farro isn’t just another grain—it has a nutty, chewy bite that makes it perfect for salads. If you love hearty salads, you might also enjoy this Charlie Bird Farro Salad, a well-loved dish with similar flavors.

Ingredients You’ll Need (And Why They Matter)

Ina Garten Farro Salad ingredients — Ingredients Overview – A display of fresh ingredients and utensils for Ina Garten’s Farro Salad with Feta.

The beauty of this dish is its simplicity—each ingredient plays a role in making the salad shine.

Ingredient	Why It’s Important
Farro	Chewy, nutty, and full of protein
Feta Cheese	Creamy, salty, and rich
Cherry Tomatoes	Adds a juicy, fresh bite
Cucumber	Brings in crunch and coolness
Red Onion	A little sharpness for balance
Fresh Herbs (Parsley & Basil)	Adds brightness and freshness
Lemon Dressing	Ties everything together beautifully

Ingredient Swap Ideas:

No feta? Try goat cheese or shaved Parmesan.
No farro? Quinoa, barley, or even couscous work too.
Want extra crunch? Toss in some toasted nuts like almonds or walnuts.

Feta adds a creamy, tangy contrast to the chewy farro, much like how a Chickpea and Flaxseed Salad balances flavors with plant-based goodness.

Step-By-Step Guide to Making Ina Garten’s Farro Salad

Now, let’s get into the good stuff—how to actually make it. Follow these steps, and you’ll have a salad that’s as delicious as Ina’s herself.

Prepping Your Ingredients Like a Pro

Before you start cooking, prep everything. This makes the process way smoother and faster.

Chop your veggies – Dice the cucumbers, halve the cherry tomatoes, and thinly slice the red onion.
Crumble the feta – Freshly crumbled feta melts into the salad better than pre-packaged crumbles.
Chop the herbs – Fresh parsley and basil add tons of flavor, so don’t skip them!

Cooking Farro to the Perfect Texture

Farro is super easy to cook, but you want to get it just right:

Rinse the farro – This removes excess starch and prevents gumminess.
Boil it like pasta – Use a large pot of salted water and cook until tender (about 20 minutes for pearled farro).
Drain and cool – Once it’s done, drain it well and let it cool before tossing it with the dressing.

Pro tip: If you’re in a rush, spread the farro out on a baking sheet to cool faster.

Assembling the Salad for the Best Flavor

Now for the fun part—putting it all together!

In a large bowl, add the cooked farro, chopped veggies, and herbs.
Drizzle over the lemon dressing, tossing everything together so it gets evenly coated.
Gently fold in the feta—don’t overmix, or it’ll get too mushy.
Let it sit for at least 10 minutes before serving to let the flavors meld.

“This salad tastes even better after sitting for a while—giving it time to soak up the dressing makes a world of difference!”

Ina Garten Farro Salad cooking process — Cooking Steps – A step-by-step collage of the Ina Garten Farro Salad with Feta cooking process.

Tools & Equipment Needed (Prepping Before Cooking)

Want to make life easier in the kitchen? These tools will help:

Tool	Why You Need It
Large Pot	For cooking farro evenly
Sharp Knife	Makes chopping veggies a breeze
Mixing Bowls	To toss everything together easily
Citrus Juicer	Gets every last drop of lemon juice
Colander	For draining the farro properly

Time-Saving Tips:

Use a food processor to quickly chop veggies.
Make the dressing ahead of time—it keeps in the fridge for up to a week!
Double the batch and store leftovers for easy meals all week.

“There’s just something about this salad that keeps you coming back for more—it’s fresh, flavorful, and just a little bit fancy (without being complicated).”

That’s it for Part 1! Ready for Part 2? We’ll cover:
Common mistakes (and how to fix them)
Fun variations to try
How to store it like a pro
FAQs and final thoughts

Let me know when you want me to continue!

Common Mistakes and How to Avoid Them

Even though Ina Garten’s Farro Salad with Feta is a straightforward recipe, a few small mistakes can throw off the flavor and texture. Here’s what to watch out for—and how to fix them!

Overcooking or Undercooking the Farro

Farro’s chewy texture is what makes this salad so satisfying, but if it’s undercooked, it’s too tough, and if it’s overcooked, it turns mushy.

How to Get It Just Right:

Cook it like pasta, using plenty of salted water so it doesn’t clump together.
Check for doneness at the 15-minute mark—it should be tender but still have a slight bite.
Drain it well, then spread it out to cool quickly (this prevents overcooking from residual heat).

“Trust me, you don’t want mushy farro—it’s like sad oatmeal in a salad.”

Getting the Right Balance of Dressing

A great salad dressing brings everything together, but too much makes the salad soggy, and too little leaves it dry and bland.

Fix It Like This:

Start with half the dressing, toss, then add more as needed.
If you accidentally add too much, toss in extra farro or veggies to soak it up.
Make the dressing ahead of time—the flavors develop more if it sits for a bit.

“If you taste the salad and think, ‘Something’s missing,’ it’s probably more dressing!”

Forgetting to Let the Flavors Marinate

This salad gets better as it sits—the farro soaks up the dressing, and the flavors meld together. If you eat it right away, it won’t have the same depth.

Solution:

Let it sit for at least 10 minutes before serving.
If making it ahead, store the dressing separately and mix before serving.

Fun Variations to Try (Because Options Are Always Good)

One of the best things about this recipe? It’s totally customizable. You can tweak it to fit your taste or whatever you have in your kitchen.

Adding Protein for a More Filling Meal

Want to turn this into a main dish? Add a protein that complements the flavors.

Great Protein Add-Ins:

Grilled chicken – A simple lemon-herb marinade pairs perfectly.
Salmon – Adds richness and omega-3s.
Chickpeas – A great plant-based option that blends well.
Shrimp – Toss them in garlic and olive oil for extra flavor.

“I made this with grilled shrimp last weekend, and let me tell you—it was next-level good!”

Switching Up the Cheese for Different Tastes

Not a big feta fan? No problem! Try these swaps:

Goat cheese – Still tangy but creamier.
Parmesan shavings – Adds a nutty, salty bite.
Blue cheese – If you love bold flavors, this one’s for you.

Storage & Make-Ahead Tips (Because Who Has Time to Cook Every Day?)

This farro salad stores well, making it ideal for meal prep. If you’re looking for other delicious meal-prep-friendly dishes, check out this Dorito Taco Salad Recipe, a fun and crunchy twist on classic salads.

The Best Way to Store Leftovers Without Losing Flavor

Farro holds up well in the fridge, but there’s a trick to keeping it fresh.

Best Storage Practices:

Store in an airtight container – This keeps the salad from drying out.
Keep it in the fridge for up to 4 days – After that, the veggies start to lose their crunch.
Don’t store with extra dressing – It can make everything soggy.

“If you love meal prepping, this salad is a dream—it tastes amazing even after a few days in the fridge!”

Making This Salad Ahead for Meal Prep

If you want to make this ahead, here’s how to do it right:

Cook the farro and chop the veggies ahead of time.
Store everything separately in containers.
Toss together with dressing when ready to serve.

Bonus Meal Prep Tip: This salad also makes a great filling for wraps or pita sandwiches! Just add a little extra dressing before wrapping it up.

This salad tastes even better the next day, much like the Strawberry Butter Recipe, which gets richer in flavor as it sits.

FAQs: Everything You Need to Know About Farro Salad

Got questions? You’re not alone! Here are some common questions about Ina Garten’s Farro Salad with Feta.

Why Is It Called Charlie Bird’s Salad?

If you’ve ever seen a similar farro salad on a restaurant menu, it might be inspired by Charlie Bird, a popular NYC restaurant. Their farro salad became legendary, and many chefs—including Ina Garten—created their own versions!

What Exactly Is Farro Made Of?

Farro is an ancient wheat grain that’s been around for thousands of years. It’s nutty, chewy, and packed with fiber, protein, and nutrients. It’s basically the cool, rustic cousin of quinoa and rice.

Can You Eat Farro Cold?

Absolutely! In fact, this salad is even better cold because the flavors have time to meld together. It’s one of those dishes that tastes amazing straight from the fridge.

Farro is a fantastic grain, but if you’re curious about other ways to enjoy whole grains, you might love this Whole Wheat Pancakes with Fresh Fruit—a healthy breakfast option that’s just as satisfying.

Conclusion: Why You’ll Keep Coming Back to This Farro Salad

So, let’s recap—why should you drop everything and make this salad right now?

It’s easy to make—no fancy skills required.
It’s healthy, filling, and full of flavor.
It’s super versatile—switch up the cheese, protein, or veggies to make it your own.
It’s perfect for meal prep—just toss and go.
It tastes even better the next day—which means leftovers are a win.

Seriously, if you haven’t tried Ina Garten’s Farro Salad with Feta yet, what are you waiting for? Your taste buds (and your lunch game) will thank you.

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