Add some interest to your salad routine with this grain-based version. Nutty farro mixes with crunchy vegetables, feta cheese, and a tangy vinaigrette for a delicious spin on the standard green salad.
An ancient grain, farro is similar to barley in shape, texture, and flavor, just a bit bigger. It’s got a nice chew and a nutty flavor, making it a great foundation for salads and pilafs. A member of the wheat family, it does contain gluten – something to consider if you’re gluten intolerant.
Gluten aside, farro is good for you! A great source of fiber, iron, and protein, it checks a lot of nutrition boxes. We keep that nutrition on the upswing in this salad with a variety of vegetables: cucumber, tomatoes, peas, and peppers. Toss it together with feta and the vinaigrette, and yum!
Did we mention this salad is incredibly easy to make? Okay, we’re mentioning it now. Cook the farro, chop some vegetables, add feta, and mix it with the vinaigrette (also easy to make). That’s it!
Another plus – it keeps really well in the refrigerator. The farro will absorb the dressing as it sits, enhancing the flavor. Just be sure to keep some extra dressing on hand to moisten it up before serving.
This salad makes an excellent side dish, but it’s also perfect for a light meal. Add some lean protein and dinner is served! Or make it vegan by substituting the feta for a plant-based alternative.
For more salads that go beyond simple greens, try our Caprese Corn Salad and refreshing Cucumber-Watermelon option.
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Italian-Style Farro Salad
Ingredients
For the Salad
- 1 cup uncooked farro
- 1/4 teaspoon kosher salt
- 1/2 cup sundried tomatoes (not oil packed) cut into julienne slices
- 1 large cucumber seeded and diced
- 1 pint cherry tomatoes halved
- 1 cup fresh or frozen peas thawed, if frozen
- 1/2 cup finely chopped fresh Italian parsley
- 1/2 cup crumbled feta cheese
For the Dressing
- 1/4 cup extra-virgin olive oil
- 1/4 cup white balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Rinse and drain farro, then cook according to package instructions (this usually takes 20-25 minutes). Once the farro is cooked, spread it onto a rimmed baking sheet to cool.
- In a small bowl or large measuring cup, whisk together the olive oil, vinegar, Dijon, honey or maple syrup, oregano, salt, and pepper until well combined.
- Remove your cooled farro to a large bowl. (It's fine if the farro is still warm.) Pour some of the dressing over the farro (about half is good) and stir till well coated.
- Add the sundried tomatoes, cucumbers, peas, cherry tomatoes, and parsley. Pour another ¼ cup of dressing over the top and gently toss to coat (a silicone spatula works well for this). Taste and add more dressing as desired.
- Sprinkle with feta (see note) and fold into the salad. Season with salt and pepper to taste and serve.
Notes
- Farro should always be rinsed before cooking. This removes impurities and helps prevent the grain from tasting bitter.
- Unless you plan to eat all of the salad in one sitting, reserve the feta for individual servings. We’ve found that feta mixed in and then stored as leftovers can break down and get tacky.Â
- Another leftover tip is to reserve some of the dressing for the next serving. The farro will absorb most of the dressing in the bowl during refrigeration, so having some extra to add will help keep it moist.Â