Why You’ll Love This Greek Grain Salad with Tzatziki
- It’s a complete meal in one bowl. With protein-packed grains, fresh veggies, and a creamy, protein-rich tzatziki, this salad is incredibly satisfying all on its own. You don’t need to fuss with sides—just grab a fork and dive in.
- The textures are an absolute dream. You get the chewiness of the farro, the crunch of cucumber and bell pepper, the soft pop of tomatoes, and the creamy coolness of the sauce. It’s a party in your mouth, and every bite is a little different.
- It’s a make-ahead superstar. This salad actually benefits from hanging out in the fridge for a few hours, or even overnight. The grains soak up the lovely flavors, making it the perfect packed lunch or stress-free dinner option.
- It’s endlessly customizable. Not a fan of farro? Use quinoa or bulgur wheat. Want to add some protein? Grilled chicken or chickpeas would be fantastic. This recipe is a wonderful template for your own creations.
Ingredients & Tools
- 200 g farro (or quinoa, freekeh)
- 1 large English cucumber, divided
- 250 g Greek yogurt (full-fat for best texture)
- 2-3 cloves garlic, minced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
- 1 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil, divided
- 1 large red bell pepper, diced
- 200 g cherry tomatoes, halved
- 100 g Kalamata olives, pitted and halved
- 100 g feta cheese, crumbled
- 1/4 red onion, thinly sliced
- Salt and freshly ground black pepper
Tools: A medium saucepan, a fine-mesh strainer, a mixing bowl, a box grater, a clean kitchen towel or paper towels.
The quality of your ingredients really shines here, so use the best you can find. A good, tangy Greek yogurt and a robust extra virgin olive oil will make all the difference in your tzatziki. And don’t skip the fresh herbs—they bring a brightness that dried herbs just can’t match.
Serves: 4 as a main | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Choosing Your Grain. I love farro for its nutty flavor and chewy texture, but this salad is wonderfully adaptable. Quinoa cooks faster and is gluten-free, while freekeh has a lovely smoky note. Just cook your chosen grain according to package directions and let it cool slightly before assembling.
- The Tzatziki Secret: Draining the Cucumber. This is the most crucial step for a non-watery tzatziki. After grating the cucumber, you must squeeze out the excess liquid using a kitchen towel. It seems like a small thing, but it guarantees a thick, creamy sauce that won’t make your salad soggy.
- To Salt or Not to Salt the Tzatziki? Go easy on the salt in the tzatziki itself, especially if you’re using a pre-salted feta. You can always add more at the end, but you can’t take it out! The feta and olives will add plenty of saltiness to the final dish.
- Letting the Flavors Marry. If you have the time, let the tzatziki sit in the fridge for at least 30 minutes before serving. This allows the garlic and herb flavors to really permeate the yogurt, creating a much deeper, more harmonious taste.
How to Make Greek Grain Salad with Tzatziki
Step 1: Cook the Grain. Rinse the farro under cold water. Cook it in the saucepan according to package directions, usually in plenty of salted boiling water for about 20-25 minutes, until it’s tender but still pleasantly chewy. Once cooked, drain it well and spread it out on a baking sheet or in a large bowl to cool down. You don’t want to add hot farro to the fresh vegetables—it will wilt them. A little warmth is fine, but aim for room temperature.
Step 2: Make the Tzatziki. While the farro cooks, prepare the tzatziki. Cut one-third of the English cucumber into small dice and set it aside for the salad. Grate the remaining two-thirds of the cucumber using the large holes of a box grater. Place the grated cucumber in the center of a clean kitchen towel, gather the edges, and twist tightly over the sink to squeeze out as much liquid as possible. This is the trick to a perfect, thick tzatziki! In your mixing bowl, combine the strained cucumber, Greek yogurt, minced garlic, chopped dill and mint, and a pinch of salt and pepper. Stir everything together until well combined. Drizzle in one tablespoon of the olive oil and the red wine vinegar, and stir again. Cover and refrigerate while you prepare the rest of the salad.
Step 3: Chop the Veggies. This is where the salad gets its beautiful color. Dice the red bell pepper into bite-sized pieces. Halve the cherry tomatoes. Thinly slice the red onion—if you find raw onion too sharp, you can soak the slices in cold water for 10 minutes to mellow them out. Halve the pitted Kalamata olives. Don’t forget the diced cucumber you set aside earlier!
Step 4: Assemble the Salad. In a large serving bowl, combine the cooled farro, diced bell pepper, cherry tomatoes, diced cucumber, red onion, and Kalamata olives. Drizzle with the remaining two tablespoons of olive oil and a good grind of black pepper. Toss gently to combine. You’ll notice how the oil lightly coats everything, making the colors glisten.
Step 5: Bring It All Together. Now for the grand finale! Take the tzatziki out of the fridge. You can either dollop it over the top of the grain and vegetable mixture or fold most of it through the salad, reserving a little for garnish. I prefer folding it in so every bite is creamy. Finally, scatter the crumbled feta cheese over everything. Give it one final, very gentle toss—you don’t want to completely mash the feta—and taste for seasoning. Add more salt or pepper if needed.
Serving Suggestions
Complementary Dishes
- Grilled Lemon Herb Chicken or Lamb Skewers — The charred, savory meat pairs beautifully with the cool, creamy salad, creating a truly festive Mediterranean-style feast.
- Simple Grilled Flatbreads or Pita — Perfect for scooping up every last bit of tzatziki and grain from the bottom of the bowl. It turns the salad into an interactive, shareable experience.
- Marinated Gigante Beans — These giant, buttery beans tossed in a lemony vinaigrette add another layer of protein and texture, making the meal even more substantial.
Drinks
- A Crisp, Dry Rosé — The acidity and berry notes in a good rosé cut through the richness of the feta and tzatziki without overpowering the fresh herbs.
- Citrus-Forward Pale Ale — The bright, hoppy notes complement the lemon and herb flavors in the salad, making for a surprisingly refreshing pairing.
- Sparkling Water with Lemon and Mint — A non-alcoholic option that mirrors the salad’s own freshness, cleansing the palate between bites.
Something Sweet
- Baklava — The honey-soaked, nutty flakiness of baklava is a classic Greek dessert that provides a wonderful sweet contrast to the savory, tangy salad.
- Lemon Yogurt Cake — It continues the yogurt theme in a delightful way, offering a moist, tangy-sweet cake that feels light and satisfying after the meal.
- Fresh Figs with a Drizzle of Honey — Incredibly simple, elegant, and seasonal. The sweetness of the figs is a perfect, natural ending.
Top Mistakes to Avoid
- Mistake: Adding hot grain to the salad. This is a big one. The heat will wilt the crisp vegetables and can cause the tzatziki to separate, making the whole salad watery. Always let your cooked grain cool to at least room temperature.
- Mistake: Skipping the cucumber draining step for the tzatziki. I’ve messed this up before too, thinking a quick pat with a paper towel would suffice. It won’t. Taking the two minutes to properly wring out the cucumber ensures your tzatziki is luxuriously thick, not a runny mess.
- Mistake: Over-salting the tzatziki initially. Remember that the feta and olives are quite salty. It’s best to season the tzatziki lightly and then do a final taste-and-adjust after the salad is fully assembled.
- Mistake: Over-mixing after adding the feta. Feta is delicate and will start to break down and turn the salad pink if you’re too vigorous. Fold it in gently at the very end to keep those beautiful white crumbles intact.
Expert Tips
- Tip: Toast your grains before cooking. For an even deeper, nuttier flavor, toast the dry farro in your saucepan for a few minutes over medium heat until it smells fragrant, before adding the water to cook. It adds a whole new dimension.
- Tip: Use a microplane for the garlic. Instead of mincing, grate the garlic cloves on a microplane. It creates a fine paste that distributes the garlic flavor more evenly throughout the tzatziki, preventing any sharp, overpowering bites.
- Tip: Add a splash of the olive brine. If you’re a fan of bold flavors, add a teaspoon of the brine from the Kalamata olive jar to the salad dressing. It adds an incredible depth of salty, briny flavor.
- Tip: Prep your veggies uniformly. Try to dice the cucumber, pepper, and onion into roughly the same size. This isn’t just for looks—it ensures you get a bit of everything in each forkful, creating a perfect balance of flavors and textures.
FAQs
Can I make this salad ahead of time?
Absolutely, and it’s highly recommended! You can prepare the entire salad (including the tzatziki mixed in) up to a day in advance. The flavors will meld beautifully. Just hold back on adding the fresh herbs and feta until you’re ready to serve, or be prepared for the herbs to darken and the feta to soften a bit—it will still taste fantastic. Store it in an airtight container in the refrigerator.
What’s the best way to store leftovers?
Leftovers will keep well in the fridge for 2-3 days. The vegetables will lose a little of their crispness, but it’s still delicious. The tzatziki might release a little water, so just give it a good stir before serving again. I don’t recommend freezing this salad, as the texture of the cucumbers and yogurt will be ruined upon thawing.
I can’t find farro. What’s the best substitute?
No problem at all! Quinoa is a fantastic, quick-cooking alternative that’s also gluten-free. Pearl barley would give a similar chewy texture. Or, you could use couscous—just prepare it according to package directions and fluff it with a fork. The key is to use about 3-4 cups of cooked grain, so adjust the dry amount accordingly.
How can I make this vegan?
It’s very easy! For the tzatziki, use a thick, plain vegan yogurt (coconut or soy-based work well). Simply omit the feta cheese, or use a vegan feta alternative. The rest of the salad is naturally vegan. You might want to add a pinch more salt to compensate for the missing saltiness of the feta.
My tzatziki turned out too garlicky. How can I fix it?
It happens to the best of us! The garlic flavor will mellow a little over time, but if it’s too intense right away, the best fix is to make a little more yogurt mixture without garlic and stir it in. Alternatively, adding a touch more lemon juice or vinegar can help balance the sharpness. For next time, start with one small clove and add more to taste.
Greek Grain Salad With Tzatziki
Whip up my vibrant Greek Grain Salad with creamy homemade tzatziki! A complete, make-ahead meal bursting with fresh veggies, feta, and hearty farro. Perfect for lunch or a crowd.
Ingredients
Ingredients
-
200 g farro (or quinoa, freekeh)
-
1 large English cucumber (divided)
-
250 g Greek yogurt (full-fat for best texture)
-
2-3 cloves garlic (minced)
-
1 tbsp fresh dill (chopped)
-
1 tbsp fresh mint (chopped)
-
1 tbsp red wine vinegar
-
3 tbsp extra virgin olive oil (divided)
-
1 large red bell pepper (diced)
-
200 g cherry tomatoes (halved)
-
100 g Kalamata olives (pitted and halved)
-
100 g feta cheese (crumbled)
-
1/4 red onion (thinly sliced)
-
Salt
-
freshly ground black pepper
Instructions
-
Cook the Grain. Rinse the farro under cold water. Cook it in the saucepan according to package directions, usually in plenty of salted boiling water for about 20-25 minutes, until it's tender but still pleasantly chewy. Once cooked, drain it well and spread it out on a baking sheet or in a large bowl to cool down. You don't want to add hot farro to the fresh vegetables—it will wilt them. A little warmth is fine, but aim for room temperature.01
-
Make the Tzatziki. While the farro cooks, prepare the tzatziki. Cut one-third of the English cucumber into small dice and set it aside for the salad. Grate the remaining two-thirds of the cucumber using the large holes of a box grater. Place the grated cucumber in the center of a clean kitchen towel, gather the edges, and twist tightly over the sink to squeeze out as much liquid as possible. This is the trick to a perfect, thick tzatziki! In your mixing bowl, combine the strained cucumber, Greek yogurt, minced garlic, chopped dill and mint, and a pinch of salt and pepper. Stir everything together until well combined. Drizzle in one tablespoon of the olive oil and the red wine vinegar, and stir again. Cover and refrigerate while you prepare the rest of the salad.02
-
Chop the Veggies. This is where the salad gets its beautiful color. Dice the red bell pepper into bite-sized pieces. Halve the cherry tomatoes. Thinly slice the red onion—if you find raw onion too sharp, you can soak the slices in cold water for 10 minutes to mellow them out. Halve the pitted Kalamata olives. Don't forget the diced cucumber you set aside earlier!03
-
Assemble the Salad. In a large serving bowl, combine the cooled farro, diced bell pepper, cherry tomatoes, diced cucumber, red onion, and Kalamata olives. Drizzle with the remaining two tablespoons of olive oil and a good grind of black pepper. Toss gently to combine. You'll notice how the oil lightly coats everything, making the colors glisten.04
-
Bring It All Together. Now for the grand finale! Take the tzatziki out of the fridge. You can either dollop it over the top of the grain and vegetable mixture or fold most of it through the salad, reserving a little for garnish. I prefer folding it in so every bite is creamy. Finally, scatter the crumbled feta cheese over everything. Give it one final, very gentle toss—you don't want to completely mash the feta—and taste for seasoning. Add more salt or pepper if needed.05
