This Italian Farro Salad is a refreshing, nutrient-rich dish that brings the vibrant flavors of Italy to your table. Chewy, fiber-packed farro provides a satisfying base while contributing plant-based protein and complex carbohydrates.
Juicy cherry tomatoes, crisp radishes, and fragrant fresh herbs add antioxidants, vitamins, and minerals, creating a balanced and colorful salad.
The simple olive oil and lemon vinaigrette adds heart-healthy fats without overpowering the natural flavors of the vegetables.
Quick to prepare and adaptable to seasonal produce, this salad is perfect for weeknight dinners, meal prep, or outdoor lunches.
Its light yet satisfying texture makes it an excellent side or main dish, and it keeps well refrigerated for 1–2 days.
With endless variations, it’s an easy, wholesome, and elegant way to enjoy Italian-inspired flavors every day.
Must-Have Tools for Perfect Results
Large Saucepan
Cook farro evenly in plenty of water. Also perfect for boiling pasta, grains, or vegetables.
Colander
Essential for draining farro after cooking and cooling quickly. Useful for rinsing vegetables, pasta, and beans.
Whisk
Combines olive oil, lemon juice, and seasonings into a smooth, emulsified dressing. Great for sauces, batters, and vinaigrettes.
Sharp Chef’s Knife
Precisely slices radishes, tomatoes, and herbs, ensuring uniform texture. Indispensable for chopping, mincing, and dicing any ingredient.
Large Mixing Bowl
Tosses all ingredients together evenly. Versatile for salads, marinades, and baking prep.
30-Minute Italian Farro Salad
Equipment
- Large Saucepan
- Colander
- Whisk
- Chef’s Knife
- Large Mixing Bowl
Ingredients
- 1 1/4 cups 250 g farro
- 7 oz 200 g cherry tomatoes, halved
- 1 red onion finely sliced
- 3 radishes finely sliced
- 1 large handful fresh basil roughly chopped
- 1 large handful fresh parsley roughly chopped
- 3 tbsp olive oil
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Cook the Farro: Place the farro in a large saucepan and cover it generously with salted water. Bring to a rolling boil over high heat, then reduce to medium-low and simmer for 15–20 minutes, or until the farro is tender but still chewy. Stir occasionally to prevent sticking.
- Drain and Cool: Once cooked, drain the farro in a colander and allow it to cool slightly. Cooling prevents the warm grains from wilting the vegetables when mixed together, ensuring a crisp and refreshing salad.
- Prepare the Dressing: In a large mixing bowl, combine olive oil, freshly squeezed lemon juice, a pinch of salt, and black pepper. Whisk thoroughly until the mixture becomes emulsified and smooth, forming a flavorful, tangy vinaigrette.
- Chop the Herbs and Vegetables: While the farro cooks, finely slice the red onion and radishes, halve the cherry tomatoes, and roughly chop the basil and parsley. Uniform chopping ensures consistent texture and evenly distributed flavor.
- Combine Ingredients: Add the cooled farro and chopped vegetables to the bowl with the dressing. Gently toss everything together, making sure each grain and vegetable is lightly coated with the vinaigrette and herbs.
- Taste and Adjust Seasoning: Sample the salad and adjust salt and pepper as needed. Adding seasoning gradually ensures a perfectly balanced flavor without overpowering the freshness of the vegetables.
- Serve or Chill: Serve immediately as a side dish or light main, or cover and refrigerate for up to 1–2 days. The flavors intensify as it sits, making it ideal for meal prep or picnic-ready salads.
Notes
- Check cooking time for your specific farro brand; some may vary slightly.
- Always season the cooking water with salt to enhance the flavor of the grains.
- Whisk the dressing until fully emulsified for smooth, balanced flavor throughout the salad.
- Let the farro cool slightly before mixing to avoid wilting the vegetables.
- Substitute farro with barley or spelt if desired; cooking method remains the same.
- This salad is highly adaptable—add seasonal vegetables, herbs, or spices to suit your taste.
- Store covered in the refrigerator for 1–2 days; flavors develop and intensify over time.
Chef’s Secrets For Perfect Farro Salad
The key to a vibrant Italian Farro Salad is attention to texture and flavor balance.
Cooking farro until tender but slightly chewy ensures a satisfying bite that contrasts beautifully with crisp vegetables.
Using fresh herbs like basil and parsley, combined with a properly emulsified olive oil-lemon dressing, enhances aroma and taste.
Always cool the grains before mixing to preserve the freshness of the vegetables.
Adding vegetables at the right size ensures each bite has a balanced flavor profile.
Finally, taste and adjust seasoning gradually; this allows the salad to maintain its natural, bright, and harmonious Italian flavors.
Serving Suggestions For Any Occasion
This salad is extremely versatile, serving as a light lunch, picnic dish, or side for grilled meats, roasted vegetables, or seafood.
Pair with crusty bread for a complete Italian-inspired meal or serve alongside chicken, fish, or plant-based protein for a wholesome dinner.
For outdoor gatherings, it can be made in advance and kept chilled, making it a convenient and refreshing dish.
Garnish with extra herbs or a sprinkle of parmesan to elevate presentation and flavor for more formal occasions.
Storage Tips To Keep Fresh
Italian Farro Salad stores well for 1–2 days in an airtight container in the refrigerator.
Keep the dressing incorporated for better flavor distribution, or store separately if you prefer to dress the salad just before serving.
Avoid leaving it at room temperature for extended periods.
To refresh leftovers, gently toss the salad with a bit more olive oil or lemon juice to revive the flavors and restore its bright, fresh taste.
Frequently Asked Questions Answered
1. Can I use quick-cooking farro?
Yes, quick-cooking or pearled farro works well; just follow package instructions and adjust cooking time accordingly.
2. Can I add other vegetables?
Absolutely! Cucumbers, bell peppers, or roasted vegetables work beautifully and add color and texture.
3. Is this salad vegan?
Yes, the recipe is completely plant-based. For added protein, consider adding chickpeas or edamame.
4. Can I make this ahead of time?
Yes, it can be prepared a few hours or even a day in advance. Keep refrigerated to maintain freshness.
5. Can I substitute farro with other grains?
Yes, barley or spelt are excellent alternatives. Adjust cooking time to ensure grains are tender but not mushy.
This recipe has been adapted and simplified from the original version by insidetherustickitchen. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
