Description

A hearty and wholesome Italian Farro Salad featuring chewy farro, fresh vegetables, herbs, and a zesty homemade vinaigrette. Perfect as a light lunch, side dish, or picnic favorite.

Ingredients

1 cup farro
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1/3 cup Kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese (optional)
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Cook the farro according to the package instructions until tender but still chewy. Drain and let it cool completely.
While the farro is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley and basil.
In a large bowl, combine the cooked and cooled farro, cherry tomatoes, cucumber, red onion, olives, and herbs. Add feta cheese if using.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
Pour the dressing over the salad and toss everything together until evenly coated.
Let the salad sit for at least 15–20 minutes to allow the flavors to meld.
Taste and adjust seasoning as needed before serving.

Notes

Can be made ahead and stored for up to 4 days in the refrigerator.Best served cold or at room temperature.To make it vegan, omit the feta cheese or use a plant-based alternative.Add grilled chicken or shrimp for a protein boost.Swap farro with quinoa or couscous for a gluten-free version.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 3g
Sodium: 450mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 6g
Cholesterol: 10mg