Farro Mediterranean Mason Jar Salad

Farro Mediterranean Mason Jar Salad
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 15m
  • Servings:



A bit of prep on the weekend means lunch is ready for the week.


  • 1 cup farro
  • 1 pint grape tomatoes, cut in half
  • 1 Tbsp. olive oil
  • ¼ cup fresh squeezed lemon juice
  • 2 tsp. Dijon mustard
  • 1 tsp. minced garlic
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • ½ cup olive oil
  • 1 can (14 oz.) quartered artichoke hearts
  • ½ cup Kalamata olives, cut in half
  • 1 cup feta cheese crumbles
  • 8 cups spinach


  1. Heat oven to 425°F. Prepare farro according to package directions; cool.
  2. Toss tomatoes with oil and place on baking sheet. Bake 15-20 minutes until softened and turning brown on the edges; cool.
  3. Whisk together lemon juice, mustard, garlic, salt, pepper and olive oil.
  4. In 4 1-quart mason jars evenly divide vinaigrette, farro, roasted tomatoes, artichokes, olives, spinach and feta. Keep refrigerated. When ready to eat shake jar to mix ingredients or pour into a bowl.
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