Greek-ish Grain Salad

Greek-ish Grain Salad
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Credit: Gentl and Hyers

This recipe is a part of Carla Lalli Music’s Week of Dinners. You can find all the recipes here.

I love grain salads, and I love Greek salad, and there’s not much in this world that isn’t improved by a few slabs of feta cheese. Given all that, I’m not sure why it took me so long to put them all together. This is the big salad of my dreams.

– Carla Lalli Music, Author of Where Cooking Begins

Greek-ish Grain Salad

Serves 4 to 6

Nutritional Info


  • 2 tablespoons

    kosher salt, plus more for seasoning

  • 1 cup

    farro, soaked overnight in water if possible

  • 2 bunches

    scallions, trimmed, sliced into thin rounds

  • 1

    fresh red medium-spicy chile, such as Fresno, thinly sliced into rounds

  • 1/4 cup

    red wine vinegar

  • 2

    oil-packed anchovy fillets, finely chopped

  • 1

    English hothouse cucumber, roughly chopped

  • 4 ounces

    black Cerignola olives, smashed, pits removed

  • 1/3 cup

    extra-virgin olive oil

  • 6 ounces

    feta cheese, cut into 1/2-inch-thick slabs

  • Freshly ground pepper

  • 1

    romaine heart, leaves cut crosswise into strips

  • 1 cup

    fresh mint leaves


  1. Bring 4 quarts water to a boil over high heat and add 2 tablespoons salt. Add farro, reduce heat to a brisk simmer, and cook until al dente, 20 minutes if soaked, 30 minutes if unsoaked. Drain farro and spread out on a small rimmed baking sheet or platter to cool. Meanwhile, in a large bowl, combine scallions, chile, and vinegar and season with a 4-finger pinch of salt. Stir to combine and let sit 10 minutes for flavors to meld.

  2. Add farro to bowl with the scallion mixture, along with anchovies, cucumber, and olives. Toss to coat, then add olive oil and feta and gently fold together. Taste and season with salt and pepper. Just before serving, add romaine and mint and toss gently to combine.

Recipe Notes

Reprinted from Where Cooking Begins: Uncomplicated Recipes To Make You a Great Cook. Copyright © 2019 by Carla Lalli Music. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.