Farro Salad

Why You’ll Love This Recipe

You’ll love this Farro Salad because it’s simple yet satisfying. The nutty farro grains pair beautifully with fresh veggies and a tangy vinaigrette, creating a dish that’s both filling and light. It’s great for meal prep, potlucks, and picnics, and it’s versatile enough to customize with your favorite add-ins like feta, avocado, or roasted vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Farro
• Cherry tomatoes
• Cucumber
• Red onion
• Bell pepper
• Fresh parsley
• Feta cheese (optional)
• Olive oil
• Lemon juice
• Dijon mustard
• Salt and pepper

Directions

1. Cook the farro according to package instructions until tender but still slightly chewy. Drain and let it cool.
2. While the farro cooks, chop the tomatoes, cucumber, red onion, bell pepper, and parsley.
3. In a large bowl, combine the cooled farro with the chopped vegetables and parsley.
4. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
5. Pour the dressing over the salad and toss gently to coat everything evenly.
6. Add crumbled feta if desired and toss again.
7. Taste and adjust seasoning as needed. Serve immediately or refrigerate for later.

Servings and timing

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Mediterranean Style: Add Kalamata olives, sun-dried tomatoes, and artichoke hearts.
• Protein Boost: Include chickpeas, grilled chicken, or shrimp for extra protein.
• Green Twist: Mix in spinach, arugula, or kale for added freshness.
• Roasted Version: Use roasted vegetables like zucchini, bell peppers, or sweet potatoes for a deeper flavor.
• Cheese Swap: Try goat cheese or mozzarella pearls instead of feta.

Storage/Reheating

Store leftover Farro Salad in an airtight container in the refrigerator for up to 4 days. If the salad seems dry after storage, drizzle with a bit more olive oil or lemon juice before serving. This salad is best served cold or at room temperature and does not require reheating.

FAQs

What is farro?

Farro is an ancient grain known for its nutty flavor and chewy texture, often used in salads, soups, and grain bowls.

Can I use another grain instead of farro?

Yes, you can substitute farro with quinoa, barley, or brown rice if preferred.

Is farro gluten-free?

No, farro contains gluten, so it’s not suitable for those with gluten intolerance or celiac disease.

Can I make this salad ahead of time?

Absolutely. It tastes even better after a few hours as the flavors meld together.

How long will Farro Salad keep in the fridge?

It will stay fresh for up to 4 days in the refrigerator when stored properly.

Can I freeze Farro Salad?

Freezing is not recommended as the vegetables lose their texture when thawed.

What dressing works best with Farro Salad?

A simple vinaigrette made with olive oil, lemon juice, and Dijon mustard complements it perfectly.

Can I serve Farro Salad warm?

Yes, it can be served warm or chilled, depending on your preference.

How can I make it vegan?

Just omit the feta cheese or replace it with a dairy-free alternative.

What can I serve with Farro Salad?

It pairs well with grilled meats, fish, or as a side to roasted vegetables.

Conclusion

Farro Salad is a vibrant, healthy dish that’s both satisfying and versatile. Whether served as a main course or a side, it delivers freshness, nutrition, and bold flavor in every bite. With simple ingredients and easy preparation, it’s a recipe you’ll want to make again and again.

Farro Salad

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A wholesome and refreshing Farro Salad made with chewy farro, crisp vegetables, and a zesty lemon-Dijon dressing. Perfect as a main dish or side, and delicious served warm or chilled.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Salad
• Method: Mixed
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

• 1 cup farro (uncooked)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1 bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 1/3 cup crumbled feta cheese (optional)
• 3 tablespoons olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

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Instructions

1. Cook the farro according to package instructions until tender but still slightly chewy. Drain and let it cool.
2. While the farro cooks, chop the cherry tomatoes, cucumber, red onion, bell pepper, and parsley.
3. In a large bowl, combine the cooled farro with the chopped vegetables and parsley.
4. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
5. Pour the dressing over the salad and toss gently to coat evenly.
6. Add crumbled feta if desired and toss again.
7. Taste and adjust seasoning as needed. Serve immediately or refrigerate until ready to serve.

Notes

• For a vegan version, omit the feta or use a dairy-free alternative.
• This salad can be made ahead and stored for up to 4 days in the refrigerator.
• Add your favorite mix-ins like chickpeas, olives, or arugula for variety.
• Best served cold or at room temperature.

Nutrition

• Serving Size: 1 serving (about 1 1/2 cups)
• Calories: 260
• Sugar: 4g
• Sodium: 270mg
• Fat: 11g
• Saturated Fat: 3g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 10mg