📖 Variations 

One of the many wonderful things about my vegan Mediterranean farro salad is how easy it is to customize! Add in other ingredients to mix up the flavor, or make swaps to accommodate various dietary preferences. Here are some of my favorite variations:

Other Mix-Ins: When I need to use up other veggies or want to change up the taste or texture, I will toss in a range of ingredients including shredded spinach, arugula, red peppers, kale, chard, crumbled vegan bacon, bell peppers, dill, or garlic!

Added Protein: For extra protein, try my ​​healthy vegan farro salad with chickpeas, crumbled tempeh, grilled tofu, added nuts or seeds (walnuts, pine nuts, or pumpkin seeds would all work), or lentils. If you do not need this Greek farro salad to be vegan, you can add in chopped cooked chicken and any cheese of choice.

Gluten-Free Greek Salad: To make this gluten-free swap the farro with rice or quinoa. I love wild rice or brown rice!

🍽 Serving Suggestions

My tasty meatless farro salad is hearty enough to be served as a complete vegan meal, but it’s also great paired with any of these plant based recipes:

With Toppings: I love transforming this into a vegan farro bowl, adding a generous dollop of my homemade no-garlic hummus, creamy avocado slices, and a drizzle of tahini.

Mediterranean Cuisine: Make a delicious Mediterranean spread, pairing with some of my favorites like my vegan tempeh gyros, Greek fries, or vegan moussaka!

Burgers & Sandwiches: What’s better than a vegan grain salad served alongside a yummy burger or sandwich?! To stick with the Mediterranean flavors, I like to make these lentil falafel burgers or Mediterranean veggie sandwich. 

Other Sides: Since this salad is pretty filling, sometimes I prefer to simply enjoy it with a light side dish. My family loves when I pair it with this Greek lentil soup or Moroccan chickpea soup!

🫙 Storage Instructions

Prepare Ahead: I love making this plant-based farro salad as a healthy meal prep for the whole week! There are two ways to do this, either preparing and assembling right before serving or storing fully assembled (see “fridge” below).

To start my preparation, I first clean and chop the veggies. Then, I cook the farro. I store everything in an airtight container in the fridge until it is ready to mix up!

• Cooked farro can be stored in the refrigerator for up to a week.
• The chopped veggies will be best within 3-5 days.

Fridge: I store any cooled leftover Greek farro salad in an airtight container in the refrigerator. The salad will stay good for up to 5 days, depending on how fresh the veggies are.

Reheating: For a cold farro salad, I transfer leftovers to bowls and serve right away. When I want to serve this warm, I’ll heat it up on the stovetop in a skillet, or quickly in the microwave.