Herbed Cucumber Salad with Farro

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

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x




  • 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.