ABOUT FARRO: Farro, a high-protein, high-fiber ancient whole-grain wheat, figures prominently in the Mediterranean diet. It looks similar to barley, though with a slightly more oblong and larger grain. Like barley, farro retains a notable amount of chew when it gets cooked. Farro and barley can be used interchangeably in most recipes. Farro is a wheat product and contains gluten. In the United States, almost all farro is sold pearled, which means the bran has been removed so it needs less cooking time than whole farro, which has the bran intact. There is also semi-pearled farro, which retains some of the bran and is the most common variety found in Italy. Most producers recommend soaking whole farro overnight to shorten the cooking time. If you soaked the farro overnight, it'll be al dente in about 10 to 15 minutes. If you didn't soak the farro at all, start checking it after about 25 or 30 minutes.
15 min
27 min


  • 1 cup farro
  • 3 cups of water
  • 1 bay leaves
  • 1 cup parsley or basil leaves finely chopped
  • ½ cup sundried tomatoes coarsely chopped
  • 8 Tbsp extra virgin Greek olive oil
  • 3 Tbsp fresh lemon juice
  • ½ cup crumbled feta for garnish
  • Sea salt and freshly ground black pepper


  1. Depending on whether you are cooking whole or pearled farro, follow the box directions for preparing it. If using unpearled farro, soaking it overnight helps to soften it. See below. In a medium saucepan, bring farro, salt, bay leaves and water to a simmer. Simmer until farro is tender, anywhere between 15 and 30-35 minutes, depending on what kind of farro you’re using. Drain and discard bay leaves. Let the farro cool.
  2. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Whisk to emulsify. Pour over farro and sundried tomatoes and mix well to combine. Just before serving, add in herbs, feta and season to taste.

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