Mediterranean Diet Friendly Pomegranate & Artichoke Farro Salad with Mint

Total time55 min

Prep time15 min

Cook time30 min

4.9

(9)

Mediterranean Diet Friendly Pomegranate & Artichoke Farro Salad with Mint

This grain salad is a genuine showstopper — chewy semi-pearled farro layered with jewel-bright pomegranate arils, tender artichoke hearts, and a generous handful of fresh mint and parsley. The combination hits every note at once: earthy, bright, a little sweet, and satisfyingly hearty without feeling heavy. A lemon-cumin-turmeric dressing whisked together with extra virgin olive oil ties everything together in a way that feels both vibrant and deeply familiar to anyone who loves the flavors of the Mediterranean table. Pistachios add a welcome crunch, and optional crumbled feta pushes the whole thing into seriously craveable territory. This is exactly the kind of recipe that fits naturally into a whole-grain, plant-forward approach — legit vegetables, good fats, minimal processing, and nothing that needs to be swapped or substituted. It travels well and tastes even better after the dressing has had a few minutes to soak into the farro, making it a smart choice for meal prep or a crowd-pleasing side. Serve it at room temperature or slightly chilled and watch it disappear fast.

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Ingredients

4 servings

For the farro

1 cup semi-pearled farro, rinsed
2 ½ cups water
½ tsp salt

For the salad

1 can (14 oz) artichoke hearts in water, drained and quartered
¾ cup pomegranate arils
½ cup fresh mint leaves, roughly torn
¼ cup flat-leaf parsley, roughly chopped
3 scallions (green tops only), thinly sliced
⅓ cup dry-roasted pistachios, roughly chopped

For the dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
1 tsp honey
½ tsp ground cumin
¼ tsp ground turmeric
¼ tsp salt
¼ tsp black pepper

For serving

2 oz crumbled feta cheese (optional)

Instructions

1
Combine the rinsed farro, water, and ½ tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer, cover, and cook until the farro is tender with a slight chew at the center, about 25–30 minutes. Drain any excess water, spread the farro on a large plate or sheet pan, and let it cool for 10 minutes until no longer steaming.
2
While the farro cools, whisk together the olive oil, lemon juice, lemon zest, honey, cumin, turmeric, ¼ tsp salt, and black pepper in a small bowl until the dressing is smooth and emulsified.

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