Mediterranean Farro Salad

This Greek-inspired Mediterranean farro salad is bursting with taste! Featuring farro, green olives, tomato, and cucumber on an ancient grain salad with pan-seared chicken thighs. The farro cooks in your Instant Pot to a beautiful chewy, delicate texture. This makes this recipe ideal for a filling, hearty supper.

  • A high-fiber that is beneficial to your digestive system
  • Cardiovascular health in general.
  • High-protein food
  • Abundant in vitamins and minerals; in fact, a single serving of farro contains over 20 of these vital nutrients!

Five minutes for preparation

Twenty minutes for cooking

Twenty Five minutes  total time

Two serving.



Ingredients For Mediterranean Farro Salad

  • 1 cup cooked farro
  • 2 chicken thighs, ideally defrosted 15-20 minutes prior to cooking
  • Half a tablespoon butter
  • Half a tablespoon olive oil
  • One tablespoon poultry seasoning
  • Half an English cucumber
  • Half a cup grape tomatoes
  • One-fourth of a red onion
  • One-third to one-half cup chopped fresh parsley
  • One-half to one-half cup freshly grated Parmesan cheese
  • Sea salt
  • Pepper
  • 1/4-1/2 Olive oil
  • Half lemon
  • honey.



Instructions For Mediterranean Farro Salad

  • After rinsing one cup of farro in a colander, add one cup of water to the Instant Pot along with some sea salt, if preferred. Turn the valve to the sealing position and lock the lid. Put the timer on high pressure for 22 minutes, then wait for the pressure to drop naturally (15–20 minutes). If you don’t own an instant pot, check out this comprehensive guide on Farro Cooking.
  • For at least 7–9 minutes, preheat the skillet over medium-low heat until it is nice and hot. (I reiterate: do not preheat at a higher temperature to speed up the procedure.
  • Add the olive oil and butter to the heated pan, swirling for a few seconds until the butter melts. Next, add the chicken thighs (preferably not cold out of the refrigerator) to the pan, generously season with poultry seasoning or sea salt and pepper, and pan fry for 6 to 8 minutes on each side. Then, lower the heat to the lowest setting, cover the pan, and let it steam for an additional 5 minutes.
  • Wash and cut the cucumber in the interim. Chop and clean the grape tomatoes. Chop the red onion after peeling. And wash and chop parsley.
  • In a big bowl, combine the veggies, herb, one cup cooked farro, green olives, and freshly grated Parmesan. Season with sea salt, pepper, olive oil, lemon juice, and honey. Mix thoroughly and transfer to a bowl.
  • Place a pan-fried chicken thigh on top of the farro salad and drizzle with pan juices.


Nutrition facts for Recipe:
637 kcal of calories, 32g of carbohydrates, 36g of protein, 40g of fat, 13g of saturated fat, 171 mg of cholesterol, 794 mg of sodium, 674 mg of potassium, 5g of fibre, 3g of sugar, 1775 IU of vitamin A, 24.4 mg of vitamin C, 354 mg of calcium, and 3.9 mg of iron.

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