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.


Herbed Cucumber Salad with Farro

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 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.


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.


  • Calories: 172
  • Sugar: 4.9
  • Sodium: 161.6
  • Fat: 1.2
  • Saturated Fat: .1
  • Carbohydrates: 37.8
  • Fiber: 6.3
  • Protein: 7.5
  • Cholesterol: 0

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