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Farro Salad

By Jennifer Adams | April 03, 2026
Farro Salad
Grain Salads

Farro Salad

By Willa Northcote · June 19, 2026 · Grain Salads

Prep20 min
Cook25 min
Total60 min
Serves4
Farro Salad
Fresh Farro Salad

I still remember the first time I tasted farro salad at a local farmers' market. The combination of nutty farro, crunchy vegetables, and tangy vinaigrette was love at first bite. As a home cook, I was determined to recreate this dish in my own kitchen. After some trial and error, I finally perfected my farro salad recipe, and I'm excited to share it with you.

Farro salad is a versatile and nutritious side dish that's perfect for any occasion. It's easy to make, can be customized with your favorite ingredients, and is a great way to use up leftover vegetables. Whether you're a busy weeknight cook or a weekend entertainer, this recipe is sure to become a staple in your kitchen.

One of the things I love about farro salad is its ability to showcase the best of the season. In the spring, I add fresh peas and asparagus. In the summer, I incorporate juicy tomatoes and corn. And in the fall, I use roasted butternut squash and apples. The possibilities are endless, and I encourage you to get creative and make this recipe your own.

So, what makes this farro salad recipe special? For starters, it's made with high-quality ingredients, including fresh vegetables, whole grains, and a simple vinaigrette. I also provide you with a step-by-step guide on how to cook farro to perfection, which can be a bit tricky. And, I share my tips and tricks for customizing the recipe to suit your taste preferences.

Whether you're a seasoned cook or a beginner, this farro salad recipe is perfect for anyone looking to add some freshness and flavor to their meals. So, go ahead and give it a try, and don't hesitate to reach out if you have any questions or need further guidance.

Why You’ll Love This Recipe

  • This farro salad recipe is easy to make and requires minimal ingredients
  • It's a great way to use up leftover vegetables and reduce food waste
  • The dish is highly customizable, so you can add your favorite ingredients and make it your own
  • Farro salad is a nutritious and filling side dish that's perfect for any occasion
  • It's a great option for meal prep, as it can be made ahead of time and refrigerated for up to 3 days
  • The recipe is budget-friendly and uses affordable ingredients
  • It's a versatile dish that can be served as a side, a light lunch, or a snack

Why This Recipe Works

The key to a great farro salad is in the cooking of the farro itself. Farro is a type of wheat berry that's high in fiber and nutrients, but it can be a bit dense and chewy if not cooked properly. To cook farro, you need to rinse it first and then soak it in water for at least 30 minutes. This helps to rehydrate the grains and reduce the cooking time.

Once the farro is soaked, you can cook it in a large pot of boiling water until it's tender but still slightly crunchy. The cooking time will depend on the type of farro you're using, but it usually takes around 20-25 minutes. To check for doneness, I like to bite into a grain and see if it's still hard in the center. If it is, I continue to cook it in 5-minute increments until it's just tender.

Another important aspect of this recipe is the vinaigrette. A good vinaigrette should be balanced and tangy, with a mix of acidity and sweetness. I use a combination of apple cider vinegar and olive oil, which provides a nice contrast to the earthy flavor of the farro. I also add a pinch of salt and pepper to bring out the flavors of the other ingredients.

Finally, the key to a great farro salad is to dress it just before serving. This helps to prevent the farro from becoming soggy and ensures that the flavors are fresh and vibrant. I like to add the vinaigrette in stages, starting with a small amount and adjusting to taste. This way, you can control the amount of dressing and avoid overpowering the other ingredients.

Ingredients You’ll Need

When it comes to ingredients, I like to keep things simple and fresh. For this farro salad recipe, you'll need a few basic ingredients, including farro, vegetables, and a simple vinaigrette. I recommend using high-quality ingredients, such as fresh produce and whole grains, to get the best flavor and texture.

One of the most important ingredients in this recipe is the farro. I like to use a high-quality farro that's been rinsed and sorted to remove any impurities. You can find farro at most health food stores or online.

  • 1 cup farroI like to use a high-quality farro that's been rinsed and sorted to remove any impurities. You can find farro at most health food stores or online.
  • 2 cups waterThe water should be cold and fresh, and you may need to adjust the amount depending on the type of farro you're using.
  • 1 tablespoon olive oilI like to use a high-quality olive oil that's rich in flavor and has a smooth texture.
  • 1 small onion, dicedI like to use a sweet onion, such as Vidalia or Maui, which adds a touch of sweetness to the dish.
  • 2 cloves garlic, mincedI like to use fresh garlic, which has a more vibrant flavor than jarred garlic.
  • 1 cup mixed vegetables, such as cherry tomatoes, cucumber, and bell peppersI like to use a variety of colorful vegetables to add visual appeal to the dish. You can also use leftover vegetables to reduce food waste.
  • 2 tablespoons apple cider vinegarI like to use a high-quality apple cider vinegar that's rich in flavor and has a tangy texture.
  • 1 teaspoon Dijon mustardI like to use a whole-grain Dijon mustard, which adds a touch of spice and flavor to the dish.
  • Salt and pepper to tasteI like to use a flaky sea salt and freshly ground black pepper to add depth and flavor to the dish.
  • 2 tablespoons chopped fresh parsleyI like to use fresh parsley, which adds a bright and freshness to the dish. You can also use other herbs, such as basil or mint, to change up the flavor.
  • 1/4 cup crumbled feta cheeseI like to use a high-quality feta cheese that's tangy and creamy. You can also use other types of cheese, such as goat cheese or parmesan, to change up the flavor.
Ingredients for Farro Salad

Equipment You’ll Need

Large pot with a lidColanderCutting boardChef's knifeMeasuring cups and spoonsWhiskInstant-read thermometer

How to Make Farro Salad

  1. 1
    Rinse the farro in a fine-mesh strainer and soak it in cold water for at least 30 minutes. This helps to rehydrate the grains and reduce the cooking time.
  2. 2
    Drain and rinse the farro, then transfer it to a large pot with a lid. Add the water and bring to a boil over high heat.
  3. 3
    Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the farro is tender but still slightly crunchy. To check for doneness, bite into a grain and see if it's still hard in the center. If it is, continue to cook it in 5-minute increments until it's just tender.
  4. 4
    While the farro is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 5-7 minutes, or until it's softened and lightly browned.
  5. 5
    Add the minced garlic to the skillet and cook, stirring constantly, for 1-2 minutes, or until it's fragrant and lightly browned.
  6. 6
    Add the mixed vegetables to the skillet and cook, stirring occasionally, for 3-5 minutes, or until they're tender but still crisp.
  7. 7
    In a small bowl, whisk together the apple cider vinegar, Dijon mustard, salt, and pepper.
  8. 8
    Once the farro is cooked, drain it and transfer it to a large bowl. Add the cooked vegetables, chopped parsley, and crumbled feta cheese.
  9. 9
    Drizzle the vinaigrette over the farro mixture and toss to combine. Season with salt and pepper to taste.
  10. 10
    Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  11. 11
    Just before serving, give the farro salad a good stir and adjust the seasoning as needed.

Expert Tips

  • Use a high-quality farro that's been rinsed and sorted to remove any impurities.
  • Soak the farro in cold water for at least 30 minutes to rehydrate the grains and reduce the cooking time.
  • Use a variety of colorful vegetables to add visual appeal to the dish.
  • Don't overcook the farro, as it can become mushy and unappetizing.
  • Let the farro salad sit at room temperature for 30 minutes before serving to allow the flavors to meld.
  • Use a high-quality vinaigrette that's balanced and tangy, with a mix of acidity and sweetness.
  • Add the vinaigrette in stages, starting with a small amount and adjusting to taste.
  • Use fresh herbs, such as parsley or basil, to add brightness and freshness to the dish.

Common Mistakes to Avoid

  • Not soaking the farro in cold water before cooking, which can result in undercooked or overcooked grains.
  • Overcooking the farro, which can make it mushy and unappetizing.
  • Not using a high-quality vinaigrette, which can result in a dull and unbalanced flavor.
  • Not adding the vinaigrette in stages, which can result in a salad that's too acidic or too oily.
  • Not using fresh herbs, which can result in a salad that's lacking in brightness and freshness.
  • Not letting the farro salad sit at room temperature for 30 minutes before serving, which can result in a salad that's not fully flavored.

Variations and Substitutions

  • Add some heat to the salad by incorporating diced jalapenos or red pepper flakes.
  • Use different types of cheese, such as goat cheese or parmesan, to change up the flavor.
  • Add some crunch to the salad by incorporating chopped nuts or seeds.
  • Use different types of herbs, such as basil or mint, to change up the flavor.
  • Add some sweetness to the salad by incorporating diced apples or dried cranberries.
  • Use different types of vinegar, such as balsamic or white wine vinegar, to change up the flavor.
  • Add some protein to the salad by incorporating cooked chicken or salmon.

What to Serve With Farro Salad

This farro salad is perfect as a side dish or a light lunch. You can serve it on its own or paired with a variety of other dishes, such as grilled meats or roasted vegetables. Some of my favorite pairings include:

Grilled chicken or salmon, which adds a nice protein component to the dish.

Roasted vegetables, such as asparagus or Brussels sprouts, which add a nice contrast in texture and flavor.

A simple green salad, which adds a nice burst of freshness to the dish.

A bowl of soup, such as tomato or lentil soup, which adds a nice comforting element to the meal.

Grilled chicken or salmonRoasted vegetables, such as asparagus or Brussels sproutsA simple green saladA bowl of soup, such as tomato or lentil soup

Make-Ahead, Storage, Freezing and Reheating

This farro salad can be made ahead of time and refrigerated for up to 3 days. To store, transfer the salad to an airtight container and refrigerate at 40°F (4°C) or below.

To freeze, transfer the salad to a freezer-safe container or bag and freeze at 0°F (-18°C) or below. Frozen farro salad will keep for up to 3 months.

To reheat, thaw the frozen salad overnight in the refrigerator, then give it a good stir and adjust the seasoning as needed. You can also reheat the salad in the microwave or on the stovetop, but be careful not to overheat, as this can result in a salad that's mushy or overcooked.

Some tips for making ahead and storing farro salad include:

Make the salad in bulk and portion it out into individual containers for easy grab-and-go meals.

Use airtight containers to prevent the salad from becoming soggy or absorbing odors from other foods in the refrigerator.

Label and date the containers so you can easily keep track of how long they've been stored.

Freeze the salad in smaller portions, such as individual servings or meal-sized portions, to make it easier to thaw and reheat only what you need.

Frequently Asked Questions

What is farro and where can I find it?

Farro is a type of wheat berry that's high in fiber and nutrients. You can find farro at most health food stores or online.

How do I cook farro?

To cook farro, rinse it in a fine-mesh strainer and soak it in cold water for at least 30 minutes. Then, drain and rinse the farro, and transfer it to a large pot with a lid. Add water and bring to a boil over high heat, then reduce the heat to low and simmer, covered, for 20-25 minutes, or until the farro is tender but still slightly crunchy.

Can I use other types of grains instead of farro?

Yes, you can use other types of grains, such as quinoa or brown rice, but keep in mind that the cooking time and liquid ratio may vary.

How do I make the vinaigrette?

To make the vinaigrette, whisk together apple cider vinegar, Dijon mustard, salt, and pepper in a small bowl. You can adjust the amount of each ingredient to taste.

Can I add other ingredients to the salad?

Yes, you can add other ingredients, such as cooked chicken or salmon, diced apples or dried cranberries, or chopped nuts or seeds, to change up the flavor and texture of the salad.

How do I store the salad?

You can store the salad in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months. To reheat, thaw the frozen salad overnight in the refrigerator, then give it a good stir and adjust the seasoning as needed.

Can I make the salad ahead of time?

Yes, you can make the salad ahead of time and refrigerate or freeze it until you're ready to serve. Just be sure to give it a good stir and adjust the seasoning as needed before serving.

Is the salad gluten-free?

No, the salad is not gluten-free, as it contains farro, which is a type of wheat berry. However, you can substitute the farro with a gluten-free grain, such as quinoa or brown rice, to make the salad gluten-free.

The Full Recipe
Recipe Card
Farro Salad

Farro Salad

Brighten up your meals with my easy and seasonal Farro Salad recipe, made with fresh ingredients and a simple vinaigrette

Prep20 min
Cook25 min
Total60 min
Serves4
Pin Recipe

Ingredients

  • 1 cup farro
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup mixed vegetables, such as cherry tomatoes, cucumber, and bell peppers
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 1/4 cup crumbled feta cheese

Instructions

  1. Rinse the farro in a fine-mesh strainer and soak it in cold water for at least 30 minutes. This helps to rehydrate the grains and reduce the cooking time.
  2. Drain and rinse the farro, then transfer it to a large pot with a lid. Add the water and bring to a boil over high heat.
  3. Reduce the heat to low and simmer, covered, for 20-25 minutes, or until the farro is tender but still slightly crunchy. To check for doneness, bite into a grain and see if it's still hard in the center. If it is, continue to cook it in 5-minute increments until it's just tender.
  4. While the farro is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, for 5-7 minutes, or until it's softened and lightly browned.
  5. Add the minced garlic to the skillet and cook, stirring constantly, for 1-2 minutes, or until it's fragrant and lightly browned.
  6. Add the mixed vegetables to the skillet and cook, stirring occasionally, for 3-5 minutes, or until they're tender but still crisp.
  7. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, salt, and pepper.
  8. Once the farro is cooked, drain it and transfer it to a large bowl. Add the cooked vegetables, chopped parsley, and crumbled feta cheese.
  9. Drizzle the vinaigrette over the farro mixture and toss to combine. Season with salt and pepper to taste.
  10. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  11. Just before serving, give the farro salad a good stir and adjust the seasoning as needed.

Nutrition (per serving, approximate)

420Calories
15gProtein
60gCarbs
20gFat