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30-Minute Italian Farro Salad

Chewy farro mixed with cherry tomatoes, radishes, and fresh herbs, tossed in a tangy olive oil-lemon vinaigrette—fiber-rich, protein-packed, and a refreshing Italian-inspired salad ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course side, Side Dish
Cuisine Italian
Servings 4 (or 6 as a side)

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.