Name: Mediterranean Chicken and Farro Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 boneless, skinless chicken breasts (around 500g—sometimes I just use rotisserie chicken if I'm lazy or running late); 1 cup uncooked farro (I’ll occasionally swap barley if farro’s out of stock; Grandma Rose always preferred farro—go figure); 1 large English cucumber, chopped (Honestly, regular cukes are fine, just peel if the skin’s super tough); 1 pint cherry tomatoes, halved (or just use whatever tomatoes look less sad in your fridge); 1/2 cup pitted Kalamata olives, sliced (green olives work too—and once I forgot olives altogether. Still tasty); 1/3 cup crumbled feta cheese (I buy the pre-crumbled kind, but you can totally crumble a block—it feels fancier); 1/4 cup red onion, finely diced (When I’m out, shallots or even mild scallions step in just fine); Big handful fresh parsley, chopped (if mine’s wilted, I’ll use mint or basil. No judgment); 3 tablespoons extra-virgin olive oil (or whatever olive oil is on sale, let’s be real); Juice and zest from 1 lemon (sometimes I go overboard with 2 lemons. Whoops, not sorry); 1 garlic clove, minced (garlic powder in a pinch, but fresh is best); Salt and freshly cracked black pepper, to taste; Optional: pinch dried oregano or a sprinkle of sumac for extra zing

If you’re bored of plain old chicken salads—boy, do I have a fix for you. This Mediterranean Chicken and Farro Salad is my go-to when I need something that tastes a little like summer in the middle of a busy week. There was this one time I made it for a picnic at the lake. I forgot the serving fork but nobody cared; people were grabbing it with their hands (and I’m not proud, but I did too, because it’s seriously that good!).

Why I Can’t Shut Up About This Salad

I make this mediterranean Chicken and Farro Salad when we’ve lost all will to meal prep (again), or just because my family goes nuts for the juicy chicken and lemony dressing—especially my youngest, whose main food group is usually, well, bread. The real secret? Leftovers are almost even better since the farro soaks up all the herby flavor overnight (so yes, sometimes I deliberately make extra just for my lunchbox). Oh, and when I used to hate salad for dinner, this is one that made me a convert.

What You’ll Need (Plus Pantry Cheats)

2 boneless, skinless chicken breasts (around 500g—sometimes I just use rotisserie chicken if I’m lazy or running late)
1 cup uncooked farro (I’ll occasionally swap barley if farro’s out of stock; Grandma Rose always preferred farro—go figure)
1 large English cucumber, chopped (Honestly, regular cukes are fine, just peel if the skin’s super tough)
1 pint cherry tomatoes, halved (or just use whatever tomatoes look less sad in your fridge)
1/2 cup pitted Kalamata olives, sliced (green olives work too—and once I forgot olives altogether. Still tasty)
1/3 cup crumbled feta cheese (I buy the pre-crumbled kind, but you can totally crumble a block—it feels fancier)
1/4 cup red onion, finely diced (When I’m out, shallots or even mild scallions step in just fine)
Big handful fresh parsley, chopped (if mine’s wilted, I’ll use mint or basil. No judgment)
3 tablespoons extra-virgin olive oil (or whatever olive oil is on sale, let’s be real)
Juice and zest from 1 lemon (sometimes I go overboard with 2 lemons. Whoops, not sorry)
1 garlic clove, minced (garlic powder in a pinch, but fresh is best)
Salt and freshly cracked black pepper, to taste
Optional: pinch dried oregano or a sprinkle of sumac for extra zing

How I Throw It All Together

First, cook the farro. Rinse it, then toss in a pot of salted boiling water. Simmer for about 25 minutes (taste a grain to check—it should be tender but still a teensy bit chewy). Drain and let it cool, or, honestly, spread it out on a plate to cool faster if you’re impatient like me.
Meanwhile, get your chicken going. Heat a skillet over medium-high, drizzle in a glug of olive oil, and season the chicken generously with salt and pepper—sometimes I add paprika or dried oregano if I’m feeling wild.
Cook chicken about 6-7 minutes per side till it’s golden and cooked right through. (I usually poke at it with my tongs a few times too many, oops.) Let it rest for 5 minutes before slicing. Or, skip straight to shredding rotisserie chicken—no shame in shortcuts.
Chop the veggies: cucumber, tomatoes, red onion, olives, and parsley. This is probably the only step I actually like doing with music on in the background (food prep dance moves encouraged).
Throw everything except the feta in a big bowl—farro, chicken (sliced up), veggies, olives, and herbs. Resist the urge to eat half the chicken before mixing; easier said than done.
Whisk together the olive oil, lemon juice, lemon zest, garlic, and a good pinch of salt and pepper. If you have dried oregano or sumac, toss it in. Pour dressing over the bowl and toss well (I get in there with clean hands when nobody’s looking).
Finish by sprinkling feta on top and giving one last gentle toss. Taste, and add more lemon, salt, or pepper if it needs a boost. Eat warm, cold, or room temp—I’ve done all three!

My Unfiltered Notes Form the Kitchen

Turns out you can cook farro like pasta and it comes out way better; don’t fuss with exact water measurements.
I thought it’d be weird to add a ton of herbs but nah—it totally brightens it, so don’t skimp unless you really hate green bits.
If your feta’s too salty, rinse it off. I know it’s weird but trust me, it works.
Bought pre-chopped onions once. Never again—way too harsh. Just dice your own unless you love onion punch.

Salad Experiments (and a Fail or Two)

So, I’ve tried bulgur instead of farro and it was fine, just a bit mushier than I’d hoped. Grilled chicken thighs are fabulous for more flavor. I also once added roasted red peppers (yum), but the time I subbed lime for lemon—seriously, don’t try it unless you like very odd flavors!

Do You Really Need Special Gear?

I use a big salad bowl (that’s really a mixing bowl; shh!). No grill pan? Just use a regular skillet. Forgot a whisk? A fork or a jar for shaking the dressing is just as good. Graters go missing here, so I’ll zest lemons with a knife if I must. Gets the job done, even if it’s a bit fiddly.

How Long It Keeps… Sort Of

Covers well in the fridge for up to 2–3 days (though honestly in my house, it never lasts more than a day—it’s just too easy to pick at when you open the fridge for ‘just a nibble’). If it’s gotten a bit dry, splash more lemon or olive oil over before serving. Chicken can toughen a little by day three, so I try not to push it.

Here’s How I Love to Serve This

My personal favorite? Big heap on a plate, add some pita bread on the side, maybe a dollop of hummus. If I’m packing lunch, sometimes I’ll tuck in a few pepperoncini for extra zing. Family tradition is to plop the bowl in the center and let everyone go wild.

Lessons I Learned the Hard Way

I once rushed resting the chicken and cut it while hot—juice everywhere, dry chicken. Don’t do that.
If you dress the salad while the grains are still smoking-hot, the veggies wilt. Not in a good way. Let it cool a bit first.
Tried to use less oil to be “healthy”… tasted flat. The salad needs some richness!

People Actually Ask Me These Things (FAQ)

Can I make this vegetarian? Absolutely—just leave out the chicken or swap in chickpeas. Chickpeas are easy, and honestly, even meat-lovers won’t complain.
What if I can’t find farro? No bother, try barley, quinoa, or even brown rice. It’ll still be tasty—I promise.
Is this good for meal prep? Yep! It keeps for a couple days—just pack the dressing separately if you want crunchier veggies.
Can kids eat this? Funny thing, my son picks out every olive but devours the rest. If they don’t love herbs or onions, use a lighter hand.
Can it be served warm? Sure. Actually, I think it’s best at room temp, but warm’s fine—makes the feta a bit gooey, which I kinda like.

Anyway, if you give this a go and manage not to eat all the chicken before it hits the salad bowl, you’re already doing better than me on most days!