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A yellow bowl of Mediterranean Farro Salad with a spoon alongside.

Mediterranean Farro Salad

Course: Brunch, Dinner, Lunch, Salad, Side Dish
Cuisine: Compliments many cuisines
Prep Time: 12 minutes
Cook Time: 30 minutes
Servings: 5 1 cup servings
Calories: 870kcal
Author: Ten Pound Cake Company
Chewy farro is tossed with roasted sweet potatoes, chickpeas, and other flavorful ingredients in a vibrant za'atar vinaigrette.
Print Recipe


  • 1 sheet pan
  • 1 large saucepan
  • 1 cutting board
  • 1 knife
  • 1 fine mesh strainer
  • 1 large bowl
  • 1 metal spatula


  • 2 cups medium diced sweet potato (9 ounces/140 grams)
  • tablespoon olive oil
  • 2 cup pearled farro (13 ounces/370 grams)
  • teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • cup sliced red onion (1.3 ounces/37 grams)
  • 3 cloves garlic, minced (1 tablespoon)
  • ¾ cup chopped dates (4.9 ounces/138 grams/7dates)
  • 1 cup sliced green olives (5ounces/140 grams)
  • cup shelled pistachios, chopped (3 ounces/86 grams)
  • 1 can chickpeas (15.5 ounces/439 grams)
  • 8 ounces feta cheese (226 grams)
  • ½ cup apple cider vinegar (118 ml)
  • ¾ teaspoon zaatar
  • 2 tablespoon honey
  • 3 tablespoons mint (chiffonade)


  • Preheat oven to 425°
  • Bring a large saucepan of water to a boil.
  • Rinse 2 cups of farro in a fine mesh strainer under running water for about 1 minute. Shake the strainer to redistribute the grains so that every piece is being rinsed.
  • Peel a sweet potato. Chop into a medium dice.
  • Place the sweet potatoes on a sheet pan and toss with 1½ tablespoon of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Place the sheet pan in the oven.
  • When the water comes to a boil, add the rinsed farro and 1 teaspoon of kosher salt to the pan. Turn the heat down to medium once the water comes to a boil again. occasionally stir the farro to make sure it isn't sticking to the bottom of the pan.
  • While the potatoes and farro are cooking, chop the red onion into thin strips.
  • Mince 3 cloves of garlic.
  • Drain a can of chickpeas.
  • Chop 7 dates into a small dice. They will be sticky. It helps to coat your knife blade with cooking spray so it doesn't stick to the dates.
  • When the sweet potatoes have been roasting for 15 minutes, take the tray out of the oven. Toss the potatoes with a metal spatula to turn the pieces over.
  • When the potatoes have roasted for 22-23 minutes, they should be tender and browned. Take them out of the oven.
  • When the farro has cooked for 30 minutes, drain the waiter using the fine mesh strainer. It should be tender and chewy with some pieces popped open.
  • Put the farro in a bowl to cool off while you prepare other ingredients. Add the minced garlic to the warm grains, stirring it in.
  • Chop green olives into 4 quarters.
  • Give the pistachios a rough chop.
  • Combine cider vinegar, za'atar, and ¼ teaspoon kosher salt in a glass jar. Let the salt dissolve. Then add the honey and 6 tablespoons of olive oil. Place a lid on the jar and give the vinaigrette a shake.
  • Add the chickpeas, red onions, dates, green olives, and pistachios to the bowl of farro. Crumble the feta and gently incorporate it into the salad.
  • Finely cut fresh mint into thin ribbons. Add to the salad.
  • Pour the vinaigrette into the salad and toss everything together.
  • The salad can be served at room temperature or chilled.
  • Lasts about 5 days in a covered container in the refrigerator.


Calories: 870kcal | Carbohydrates: 107g | Protein: 20g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 40mg | Sodium: 1793mg | Potassium: 845mg | Fiber: 19g | Sugar: 27g | Vitamin A: 8098IU | Vitamin C: 5mg | Calcium: 330mg | Iron: 4mg