A Very Royal Recipe: Vegetarian Greek Farro Salad

Veggies, rejoice! We’re celebrating fall with an easy recipe from Chef Michael Schwartz.
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Consider this recipe the cure for the common salad. No boring, overdressed greens here: This farro salad fills you up with complex flavors, a nice salty bite, and a heaping serving of healthy vegetables.

Featured on the menu at Michael’s Genuine Pub on Anthem of the Seas, this tasty recipe includes farro, an ancient wheat grain that has roots in Roman times. James Beard Award-winning chef Michael Schwartz, the man behind the gastropub-style menu, loves farro for its “chewy-grainy goodness.”

“This bright, refreshing salad makes a great little vegetarian lunch,” he says.

Not so into veggies-only dishes? Chef Schwartz says the salad also pairs wonderfully with a grilled leg of lamb.

Enjoy! Craving more foodie adventures? Check out more culinary experiences you can have while traveling with Royal Caribbean.


Greek Farro Salad

Serves 4 to 6


1 cup farro

1 large tomato, cut into chunks

1 English (hothouse) cucumber, halved, seeded, and cut into chunks

½ red onion, diced

1 yellow bell pepper, halved, cored, and cut into chunks

½ cup pitted Kalamata olives

6 large basil leaves, torn into pieces

½ cup extra-virgin olive oil

Juice of lemons (1/3 cup)

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2-ounce block Greek feta


Bring a medium pot of salted water to a boil. Add the farro, reduce the heat to medium-low, and cover. Simmer until the farro is tender and the grains have split open, about 20 minutes. Drain and rinse with cool water. Put the farro in a mixing bowl.

Add the tomato, cucumber, onion, bell pepper, olives, and basil. Toss with the oil and lemon juice; season with the salt and pepper. Toss the salad to evenly distribute the ingredients. Put the salad on a nice oval platter, break up the feta with your hands, and scatter the chunks on top. The farro salad can be made a day or two in advance.

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