This restaurant-quality farro salad delivers perfectly chewy grains, vibrant veggies, and zesty lemon-herb dressing in just 30 minutes! Includes time-saving hacks (use pre-cooked farro!), the ideal dressing ratio, and how to adapt it with seasonal ingredients. Meal-prep friendly and packed with plant-based protein!
Yields: 6 servings
Prep time: 25 minutes
Cook time: 30 minutes
Ingredients:
For the Salad:
- 1 cup farro
- 3 cups water
- 1 teaspoon salt, plus more for seasoning
- 1 pint cherry tomatoes, halved or quartered if large
- 1 red bell pepper, cored, seeded, and diced
- 1/2 cup Kalamata olives, pitted and halved
- 4 ounces fresh mozzarella balls (bocconcini or ciliegine), halved or quartered
- 1/4 cup fresh basil leaves, thinly sliced
- 1/4 cup fresh parsley, chopped
For the Lemon-Herb Vinaigrette:
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Equipment:
- Medium saucepan
- Large bowl
- Whisk or fork
- Cutting board
- Sharp knife
Step 1: Cook the Farro
Place the farro, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil over high heat.
Step 2: Simmer the Farro
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 25-30 minutes, or until the farro is tender but still slightly chewy. Most of the water should be absorbed.
Step 3: Drain and Cool the Farro
Drain any remaining water from the farro. Spread the cooked farro on a baking sheet or in a large shallow bowl to cool completely. This will prevent the vegetables from wilting when added.
Step 4: Prepare the Vegetables and Mozzarella
While the farro is cooling, prepare the cherry tomatoes, red bell pepper, olives, and mozzarella according to the ingredient list.
Step 5: Chop the Fresh Herbs
Finely chop the fresh basil and parsley.
Step 6: Make the Lemon-Herb Vinaigrette
In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried oregano, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste.
Step 7: Assemble the Salad
In a large bowl, combine the cooled farro, cherry tomatoes, red bell pepper, Kalamata olives, fresh mozzarella, basil, and parsley.
Step 8: Dress the Salad
Pour the lemon-herb vinaigrette over the salad ingredients.
Step 9: Toss and Serve
Gently toss the salad to ensure all the ingredients are well combined and coated with the dressing. Taste and adjust seasoning with salt and pepper if needed. Serve immediately or chill for later.
💡 Chef’s Tips
✔ Farro texture test: Should be chewy, not mushy
✔ Extra flavor: Toast farro in a dry pan before cooking
✔ Vegan swap: Use vegan feta or avocado
🍽️ Serving Suggestions
- With grilled fish or rosemary chicken
- As part of an antipasto platter
- Stuffed in roasted peppers
🌡️ Storage
- Fridge: 4 days in an airtight container
- Freeze farro only: 3 months (dressing fresh)
📊 Nutrition (Per Serving)
Calories: 280 | Protein: 7g | Fiber: 5g
Enjoy your delicious Italian Farro Salad!
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