Herbed Cucumber Salad with Farro | Naturally Ella

More often than not during the summer months, I have a cucumber rolling around in the crisper drawer. I buy a couple every week to use with our simple dinner salads and occasionally for quick pickles. More often than I like to admit, I wait until the last minute to use them and that’s when salads like this cucumber salad happen. I love tossing whatever grains and herbs I have around and that makes quick work of a salad like this. I prefer to use burpless cucumbers (like Persian cucumbers) but really any type of cucumber will work.

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Herbed Cucumber Salad with Farro

Prep Time 10 minutes Cook Time 25 minutes Serves 2 servings

An easy and delicious grain-based salad with fresh cucumbers and herbs. Perfect for lunches or picnics!



    • 2 cups sliced cucumber (1 medium cucumber)
    • 1/4 cup fresh basil leaves
    • 1/4 cup fresh flat-leaf parsley leaves
    • 1/4 cup fresh cilantro leaves
    • 1 small shallot, chopped
    • Zest from 1 lemon
    • Pinch of salt
    • 1 cup cooked farro


    • 1 tablespoons sherry vinegar
    • 2 tablespoons olive oil
    • 2 teaspoons sweetener, like honey or sugar
    • 1/4 teaspoon salt


    • Cut the cucumber into half moons and place in a bowl. On a cutting board, roughly chop the herbs. Add the shallot, zest, and salt. Continue chopping until everything is in a fine mince (like you would have if you were making gremolata). Place the herb mixture and farro in the bowl with the cucumbers.
    • In a small jar, combine the ingredients for the dressing and shake well. Pour the dressing over the salad and toss until everything is well combined.
    • Serve the salad immediately or store in an airtight container for up to 24 hours.


    Recipe Notes

    Tips & Tricks: Make a big batch of farro and use for multiple meals- since it takes some time to cook, I like to make it worth it!

    Stock up: get the pantry ingredients you will need: farro, cucumber, herbs

    Nutrition:  see the information.

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    Cucumber Salad


    I like keeping salads simple since the majority of version serve as a side for dinner. I also find it’s easy to think of adding items once you have a solid base. A few options for this cucumber salad:

    Legumes: Add a handful of cooked chickpeas, white beans, or lentils to the salad. The legumes pair well with the herbs and add a boost of protein.

    Grains: Swap the farro for your favorite grain. I prefer the grains that have a bit chewy texture (like sorghum, oat groats, or spelt) but if you’re short on time, try millet or quinoa.

    Cheese: I love adding a sprinkle of crumbled feta or goat cheese to the salad.

    Farro Herbed Cucumber Salad | Naturally Ella