Mediterranean Farro Grain Salad

About this recipe

Farro, rinsed and cooked in stock, stays toothsome and substantial—the kind of grain that doesn't collapse into porridge by lunchtime. It's the foundation of this Mediterranean salad, soaking up a sharp vinaigrette while staying distinct, grain after grain. Chickpeas halved (not left whole—they're too chunky otherwise) and olives halved prevent the salad from feeling heavy; cucumber diced fine means every spoonful balances grain, bean, and vegetable in equal measure. The vinaigrette—red wine vinegar whisked with olive oil, Dijon mustard, and oregano—is crucial. Make it bold enough to season the warm farro, not timid. The farro will absorb every drop, so the dressing doesn't pool at the bottom but rather becomes part of each grain. The addition of cherry tomatoes adds bursts of sweetness; red onion diced fine provides a sharp bite that runs through every mouthful. This is a make-ahead, meal-prep dream. Assemble it in the morning and it tastes even better by lunch as the flavours meld and the grains continue to absorb the vinaigrette. Toasted almonds stirred through at the last moment add a nutty depth and textural contrast. Fresh herbs—parsley and mint—brighten everything, added just before eating so they don't wilt and turn bitter. Serve at room temperature with a slice of crusty bread to catch any dressing that escapes. This salad feeds three easily as a main course, or four as a side. It keeps, refrigerated, for three days and travels beautifully in a lunch box. High-protein at 16g, fibre-rich at 11g, it's the kind of wholesome that doesn't announce itself as healthy.