Farro Salad is a wholesome, nutritious, and versatile dish that is perfect for any meal. This ancient grain has been a staple in Mediterranean cuisine for centuries and is now gaining popularity worldwide for its chewy texture, nutty flavor, and incredible health benefits. Whether you’re serving it as a side dish or a hearty main, Farro salad is packed with fresh ingredients that are as delicious as they are good for you. In this blog post, we’ll take you through the ins and outs of making a perfect Farro salad—from selecting the ingredients to mastering the preparation steps and sharing expert ideas which you will perform to augment your dish.

The beauty of Farro Salad lies in its vibrant colors and rich textures. With a mix of fresh vegetables, herbs, and grains, this salad is visually stunning and inviting. Here’s how to ensure your farro salad looks as amazing as it tastes:

1. Use a Large, Wide Bowl – Displaying the salad in a shallow, wide dish allows all the colorful ingredients to shine through. The bright greens, reds, and yellows will stand out against the earthy tones of Farro.
2. Layering – Start with a base layer of cooked Farro, then add the vegetables, herbs, and protein (if using). This creates depth and makes the salad visually appealing.
3. Garnish Smartly – Use fresh herbs like parsley or cilantro to sprinkle on top. Add a drizzle of olive oil or balsamic glaze for a glossy finish.
4. Play with Textures – Combine crunchy vegetables like cucumbers and radishes with softer ingredients like roasted sweet potatoes or avocados to add interest to the dish.
5. Bright Colors – Incorporate a mix of red bell peppers, cherry tomatoes, and leafy greens to make the dish pop.

Step 1: Cook the Farro

Start by rinsing the Farro under cold water. In a medium pot, combine 1 cup of Farro with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes, or until the grains are tender but still chewy. After the Farro is cooked, require draining any water left and let cool.

Step 2: Prepare the Vegetables

While the Farro is cooking, dice the cherry tomatoes, cucumber, red bell pepper, and red onion. Chop the fresh parsley and mint. In case you used the feta, cut it into small chunks.

Step 3: Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, salt, and pepper. Adjust the seasoning to taste.

Step 4: Assemble the Salad

In a large salad bowl, combine the cooked Farro, chopped vegetables, and fresh herbs. Drizzle the dressing over the top and toss until all the ingredients are evenly coated. Gently fold in the arugula, feta (if using), and any optional add-ins like avocado or roasted chickpeas.

Step 5: Garnish and Serve

Transfer the salad to a serving dish and garnish with additional herbs or a drizzle of balsamic glaze. Serve immediately or refrigerate for up to 3 days.

1. Cook Farro Al Dente – Make sure your farro is cooked until tender but still slightly chewy. Overcooking will result in a mushy texture, which is less appealing.
2. Let the Farro Cool – Allowing the farro to cool slightly before mixing in the vegetables ensures the greens stay crisp and the cheese (if using) doesn’t melt.
3. Season Generously – Farro has a mild, nutty flavor, so don’t be shy with the seasoning. Taste as you go and adjust the salt, pepper, and acidity to your liking.
4. Customize It – This recipe is highly customizable. Swap the feta for goat cheese, or replace the arugula with spinach or kale for a different twist. To the sauce you can also add grilled chicken or shrimp to make it full of protein.
5. Make It Ahead – Farro salad can be prepared ahead of time and stored in the fridge. In fact, the flavors often improve after sitting for a few hours, making it a great option for meal prep.