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Egyptian farro salad served in a blue bowl

Egyptian farro salad

Egyptian Farro salad is very filling and healthy vegetarian salad made by mixing cooked Farro
with a lot of Egyptian/ Middle Eastern flavors.
Course Salad, Side Dish
Cuisine Egyptian, Mediterranean, Middle East
Prep Time 10 minutes
Cook Time 15 minutes
Making time 5 minutes
Total Time 25 minutes
Servings 5 people
Calories 373kcal


  • 1 cup farro
  • 2 cups water
  • 1 cup feta cheese cubes
  • 1 medium sized cucumber
  • 1 medium sized red onion
  • 1 medium sized tomato
  • 3-4 grated garlic cloves
  • 1/2 cup pomegranate seeds
  • 1/2 cup chopped walnuts
  • 3-4 tbsp chopped mint leaves
  • Juice of 1 lemon
  • 1 teaspoon cumin powder
  • 1/2 teaspoon paprika
  • 1.5 tbsp olive oil
  • Salt as per taste


  • Put farro with 2 cups of water and some salt in a pot and cook for around 15-20 minute or, till the grains are cooked firm to the bite. Keep aside. If there is some extra water, strain the grains and discard excess water.
  • Make equal bite-size pieces of the vegetables. Put warm farro, vegetables, feta cheese cubes, and pomegranate seeds in a large bowl.
  • In another bowl mix olive oil with lemon juice, cumin powder, salt and paprika.
  • Pour the dressing over the salad, add chopped mint leaves and mix well. Serve warm.


Calories: 373kcal | Carbohydrates: 42g | Protein: 11g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 349mg | Potassium: 407mg | Fiber: 9g | Sugar: 7g | Vitamin A: 514IU | Vitamin C: 9mg | Calcium: 199mg | Iron: 2mg