Salad with Feta and Herbs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty salad featuring a blend of whole grains tossed with fresh herbs, tangy feta, and a zesty lemon dressing perfect for light summer meals. This mediterranean-inspired salads (mediterranean, vegetarian) ready in about 50 minutes pairs cooked farro, cooked quinoa, medium cucumber, diced into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 1 cup cooked farro and 1 cup cooked quinoa, ensuring they are at room temperature or chilled.
  2. Step 2: Add 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint to the grains.
  3. Step 3: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified.
  4. Step 4: Pour the dressing over the grain and vegetable mixture and toss gently until everything is evenly coated. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Salad with Feta and Herbs take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Salad with Feta and Herbs?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cooked farro from drying out.

Can I substitute ingredients in Salad with Feta and Herbs?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Salad with Feta and Herbs for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Salad with Feta and Herbs vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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