Summer Farro Salad

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Serves: 4

Ready In: 30 minutes

Why We Like It

Nutty, chewy, and oh-so-versatile! Farro (pronounced “far-oh”) is an ancient Italian grain with a delightful texture and rich flavor. It’s perfect as a hearty breakfast cereal, stirred into soups, or tossed into salads, sides, and even desserts. In this Mediterranean summer salad, farro adds satisfying bite and depth of flavor. Check out our quick tips for more about the different types of farro.

Cook the Farro:

1 cup farro (uncooked)

Bring a large pot of water to a boil.

Add the farro and bring to boil and let simmer for 30 minutes (for whole farro) or 15-20 minutes (for semi-pearl or pearl farro). You want to cook it until it is “al dente,” similar to how you would cook pasta.

Drain the farro and transfer to a large bowl to cool slightly. (Stir occasionally to help it cool).

Make the Dressing:

3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp honey
1/4 tsp salt
1/4 tsp black pepper

Add to a small bowl or mason jar and stir or shake to combine. Set aside.

Make the Salad:

1 cup cherry tomatoes (cut in half)
1/4 cup red onion (chopped)
1/4 cup kalamata greek olives (pits removed and sliced or chopped)
1/4 cup fresh mozzarella (cut into cubes)
3 Tbsp fresh parsley (chopped)
3 Tbsp fresh basil leaves (chopped)

Add to the bowl with the slightly cooled farro.

Add half of the dressing and stir to combine. Add more dressing if desired.

Serve and Enjoy!

Quick Tips

There are 3 types of farro:

Whole farro: the grain is fully in-tact and all of the grain’s nutrients are retained. Some say whole farro has the most intense flavor, but soaking overnight is recommended.
Semi-pearled farro: part of the bran has been removed. It still retains most of the nutrients and fiber and cooks faster than whole farro.
Pearled farro: has no bran at all so it cooks the fastest.