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Farro salad on a white plate with gold serving utensils
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5 from 3 votes

Farro Salad with Fennel, Feta and, Crushed Olives

A quick and easy farro salad with crunchy fennel, olive, feta cheese, and a zesty lemon vinaigrette.
Prep Time10 mins
Cook Time30 mins
Course: lunch, Side Dish
Cuisine: American
Servings: 4
Calories: 501kcal


  • 2 c cooked farro
  • 1 bulb fennel
  • 1 large shallot
  • 1 small head of radicchio roughly chopped
  • 1 c large green olives pitted and crushed or roughly chopped
  • 4 oz feta cheese
  • 1/2 c fresh dill roughly chopped


  • 2 tbsp dijon mustard
  • 1/4 c lemon juice
  • 1/2 c olive oil
  • salt and pepper


  • Remove stalks and fronds from the fennel bulb. Cut the bulb in half and thinly slice on a mandoline. If you don't have a mandoline just use a knife and make the slices as think as possible. Do the same with the shallot.
  • Make the dressing: whisk together the dijon mustard and lemon juice. While whisking slowly stream in the olive oil. Whisk continuously until emulsified. Season with salt and pepper.
  • In a large bowl toss together the dressing, sliced fennel, shallot, cooked farro, olives, radicchio, dill, and feta cheese. Season with salt and pepper and serve or store.


Farro salad will last in the refrigerator for up to four days. It actually makes a great option for meal prep. Serve with grilled chicken or steak for a complete meal!


Calories: 501kcal | Carbohydrates: 33g | Protein: 8g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 25mg | Sodium: 973mg | Potassium: 550mg | Fiber: 7g | Sugar: 3g | Vitamin A: 784IU | Vitamin C: 21mg | Calcium: 218mg | Iron: 3mg