Spinach Farro Salad with Herbs and Feta


[vc_row fullscreen=”1″ css=”.vc_custom_1482197666369{margin-top: 0px !important;margin-right: 0px !important;margin-bottom: 0px !important;margin-left: 0px !important;border-top-width: 0px !important;border-right-width: 0px !important;border-bottom-width: 0px !important;border-left-width: 0px !important;padding-top: 0px !important;padding-right: 0px !important;padding-bottom: 0px !important;padding-left: 0px !important;}”][vc_column width=”1/1″ css=”.vc_custom_1482196695605{margin: 0px !important;border-width: 0px !important;padding: 0px !important;}”][vc_column_text]Airplane miles. I had a lot of them, but not enough for a free flight. And they were about to expire. So, I took advantage of the miles for magazines program and subscribed to as many food, beverage, and travel options as I could. Sunset, Food and Wine, Wine Spectator, Afar, just to name a few. (I also subscribed to Wired…which came with a complimentary subscription to GQ…weird.) It was in one issues of Food and Wine that I came across the inspiration for this spinach farro salad with herbs and feta.

The original recipe highlights the use of kitchen scissors to cut up the herbs finely into the salad. Genius. Mad technical genius. Because bits of parsley, chives and dill always, inevitably end up on my hands, on my knife, on my cutting board. It feels like I lose a lot of actual product before it gets into the dish I’m making.

I was so inspired by the technique as well as the opportunity to take advantage of the the lovely herbs I’m growing in my garden this year. (If you follow me on Instagram, you may have seen some of the chive blossoms in my stories.) Plus, it just sounded perfect for a spring or summer picnic. Light, fresh, and full of flavor. It’s great for lunch, with the hearty farro adding bulk to a more traditional spinach salad. It would also be nice for a light dinner, or served along some kind of protein. This spinach farro salad makes me want to pour a glass of white wine, sit on my patio, and soak up the sun. Because I promise, summer is coming.

Let me know if you try this recipe! Leave a comment below, rate it, and check out The Seasoned Vegetable on Facebook!

5 from 1 vote

Spinach Farro Salad with Herbs and Feta

An easy, fresh, spring spinach farro salad full of herbs and tart feta cheese. Perfect for a light picnic lunch or dinner.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings


  • Juice of 1 lemon
  • 2 tablespoons champagne vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cooked farro
  • 1/4 ounce chives, finely minced (about 2 tablespoons loosely packed)
  • 1/4 ounce dill, finely minced (about 3 tablespoons loosely packed)
  • 1/2 cup chopped parsley
  • 5 ounces fresh spinach
  • 4 ounces feta cheese, crumbled


  1. In a small bowl, whisk together lemon juice, champagne vinegar, olive oil, salt and pepper.
  2. In large bowl, combine cooked farro, chives, dill and parsley. Pour dressing over farro and herbs and mix well. Toss with spinach and feta cheese immediately before serving.

Recipe Notes

Recipe adapted from Food & Wine

I like to mix the dressing with the farro and herbs in advance to let all the flavors combine and soak into the farro. Then I’ll toss the dressed farro with spinach and feta right before serving. This salad also keeps pretty well. The spinach wilts a little bit which makes it nice and palatable.

You can omit the feta cheese in this spinach farro salad without missing it. If you like, you can add diced avocado to add a bit of creaminess. Looking to add a bit of salt? Try adding a sprinkle of salted sunflower seeds.

Swap out the farro for another gluten free grain such as sorghum or buckwheat to keep the textural chewiness that the farro offers this spinach farro salad. Brown rice or quinoa would also work for a gluten free substitute.

Serve this spinach farro salad alongside grilled meat of your choosing. Chicken or lamb would be nice on the side. Salmon would also be a great addition atop this spinach farro salad.

Don’t have baby spinach? Baby greens or mixed greens would be nice with the herb and farro mix. I would avoid going heavy on the arugula as the flavor may overpower the herbs. Looking to add a bit of a crunch? The original recipe calls for sunflower seeds which offers a great nut free potion. Toasted almonds would also be great in this spinach farro salad.

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1 Comment

  • Reply
    Evelyn M
    July 13, 2017 at 11:38 pm

    Yummy! I was inspired by this recipe. I used wheat berries, chèvre, sliced hard boiled eggs, and added a little honey to my dressing.

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