Need a killer side salad or a fun lunch salad? Here’s a recipe that works as both: this Hearty Farro Salad! Farro is an ancient grain with a chewy texture and nutty flavor that’s burst on the scene in the past few years. It’s great as a side dish seasoned with garlic and herbs, but it’s also ideal for grain salads. This one is our new ultimate, pairing the whole grain with juicy tomatoes, earthy mushrooms, feathery arugula, savory pops of cheese, and a zingy vinaigrette.
Ingredients in this farro salad
This farro salad is fresh and veggie-packed, perfect as a side dish for dinner or as a lunch salad. You can save it up to 4 days refrigerated, so we typically use it for both! The flavor is Mediterranean-style, with a beautiful rainbow of jumbled vegetables. Here are the main ingredients you’ll need to make this farro salad:
Farro: pearled or semi pearledShallot and garlicCherry tomatoes, rainbow if possibleButton or cremini mushroomsCarrotFresh herbs: fresh chives, mint or basilBaby arugula: use only baby arugula here! Standard arugula has too strong of a flavor. For a substitute, use other baby greens. Manchego cheese: or use Parmesan or fontina cheese (omit for vegan)Lemon juiceDijon mustardOlive oil
Types of farro
Farro is a whole grain that’s plump and chewy, with a texture similar to barley. It’s been a staple in Italian cuisine for centuries and recently spread to global popularity. Farro can be boiled on the stovetop, cooked in a rice cooker, or in a pressure cooker (Instant Pot). There are a few types you can find in American grocery stores:
Pearled farro has all of the bran removed from the grain, making it quicker to cook but removing some fiber. The cook time is 15 to 20 minutes.Semi-pearled farro has part of the bran removed, retaining some additional fiber. The cook time is 25 to 30 minutes.Whole farro is the whole grain and takes the longest to cook, but it’s harder to find in grocery stores (in the US). So this farro salad works with pearled or semi pearled!
Keep in mind: the labeling of this grain in the grocery store can be confusing. Many packages don’t contain the words pearled or semi-pearled (looking at you, Bob’s Red Mill). Check the cook time on the package as a guide.
Tips on substitutions
This farro salad is pretty forgiving, and you can substitute or add different vegetables or cheese to taste. Here are a few ideas:
Mushrooms: omit if you’re not a mushroom fan, but the raw mushrooms add a great earthy flavor and soft texture here! Baby arugula: don’t substitute standard arugula sold in bunches; it’s much too spicy! Use other baby greens like baby spinach or baby kale. Cheese: Manchego cheese is a Spanish cheese with a sweet, fruity flavor and firm texture that’s fabulous here! If you can’t find it, try Parmesan shavings instead. Or for a fun variation use Fontina cheese (like this Farro with Roasted Vegetables). You can also omit the cheese for vegan. Tomatoes: Out of season, look for greenhouse or hydroponic cherry tomatoes. Or add ripe, local cherry tomatoes in summer! For allergies, try another red vegetable like red pepper.
Ways to serve this farro salad
This farro salad is so versatile and works with many different meal concepts. Here are some ideas:
Side dish for fish like salmon, baked cod, shrimp, tilapia or scallopsSide dish for pizza (try these pizza recipes)With vegetarian or vegan mains like Easy Baked Tofu or Power BowlsLunch salad for a healthy lunch ideaPicnic salad Salad for a potluck or barbecue
How do you plan to serve it? Let us know in the comments below!
More farro recipes
Farro is one of our favorite grains (though of course, don’t forget quinoa!). Here are a few more farro recipes to use up your bag:
Learn How to Cook Farro or try Instant Pot FarroMake savory Farro with Mushrooms & ParmesanThrow it into a Farro & Brussels Sprouts SoupCook it up for grain bowls like Easy Grain Bowl or Easy Power Bowls
This farro salad recipe is…
Vegetarian. For vegan, plant-based and dairy-free, omit the cheese. 5 from 2 reviews
