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This Summer Farro Salad with Tomato, Cucumber & Basil is a refreshing, wholesome dish that balances flavor, nutrition, and ease.
Farro, an ancient whole grain, provides a hearty dose of fiber and plant-based protein, making this salad both filling and nutritious.
Fresh vegetables like cherry tomatoes and cucumber add crispness, vitamins, and antioxidants, while fragrant basil elevates the dish with aromatic complexity.
Lightly dressed with olive oil and red wine vinegar, this salad offers heart-healthy fats and keeps saturated fat low, making it perfect for a guilt-free lunch or dinner.
Beyond nutrition, it’s versatile and practical: it can be served chilled or at room temperature, stores well for meal prep, and takes minimal time to assemble.
Whether you’re looking for a light side dish or a satisfying main, this farro salad is an everyday-friendly option that’s both vibrant and nourishing.
Must-Have Tools for Perfect Results
Medium Saucepan
Ideal for cooking farro evenly and safely, allowing precise control over simmering. Beyond this recipe, it’s perfect for soups, grains, and sauces.
Large Mixing Bowl
Provides ample space for tossing ingredients without spillage, ensuring even coating of dressing. It’s indispensable for salads, marinating proteins, or mixing batters.
Chef’s Knife
Ensures precise chopping of shallots, cucumbers, and herbs. A quality chef’s knife makes prep faster, safer, and more efficient for all kitchen tasks.
Measuring Cups & Spoons
Critical for accurate measurement of olive oil, vinegar, and farro to maintain consistent flavor and texture. Useful for baking, cooking, and portion control in any kitchen.
Colander or Fine-Mesh Strainer
Useful for draining farro and rinsing vegetables efficiently. A versatile tool for pasta, grains, and washing produce.
25-Minute Summer Farro Salad
Equipment
- 1 Medium saucepan
- 1 large mixing bowl
- 1 Chef’s knife
- 1 Set Measuring Cups & Spoons
- 1 Colander or Fine-Mesh Strainer
Ingredients
- 4 tablespoons olive oil divided
- 2 large shallots or 1 sweet onion, finely chopped
- 2 cups farro
- 4 cups low-sodium chicken or vegetable broth
- ¼ cup red wine vinegar
- 1 pint cherry or grape tomatoes halved or quartered
- ½ large English hothouse cucumber, diced
- ¼ cup fresh basil finely chopped
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Shallots and Olive Oil: Start by gathering your shallots (or sweet onion if using) and measuring out 4 tablespoons of olive oil. Finely chop the shallots to ensure they melt into the salad with a delicate flavor. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat until it shimmers lightly, signaling it’s ready. This gentle heating brings out the shallots’ natural sweetness and creates a fragrant base for the farro.
- Sauté the Shallots: Add the chopped shallots to the hot oil. Stir continuously with a wooden spoon or heat-resistant spatula to prevent sticking or burning. Sauté them until translucent and tender, approximately 5 minutes. The shallots should become soft and fragrant without browning, releasing a subtle sweetness that complements the grains and vegetables.
- Toast the Farro: Once the shallots are ready, add 2 cups of farro directly into the saucepan. Stir constantly to coat each grain evenly with oil and shallots. Toast the farro for 1–2 minutes, allowing the grains to absorb flavors while releasing a slightly nutty aroma.This step enhances texture and flavor, giving the salad a rich, earthy base.
- Simmer the Farro in Broth: Pour 4 cups of low-sodium chicken or vegetable broth into the saucepan.Turn up the heat and bring it to a gentle boil. Once boiling, reduce the heat to maintain a steady simmer. Cover the pan with a lid and cook the farro for approximately 12 minutes, until tender but still slightly chewy in the center. This ensures the salad has a satisfying bite rather than becoming mushy.
- Drain Excess Liquid: After the farro is cooked, check for any remaining liquid in the pan. If there is more than a tablespoon or two, carefully drain it using a colander or fine-mesh strainer. Transfer the warm farro to a large mixing bowl and allow it to cool to room temperature. Cooling prevents the salad from wilting fresh vegetables and herbs later.
- Dress the Farro: Once the farro has cooled, add 2 tablespoons of olive oil and 1/4 cup red wine vinegar. Gently stir to coat each grain evenly. Taste and adjust the seasoning with kosher salt and freshly ground black pepper as needed. This step balances acidity and richness, creating a well-rounded base for the fresh ingredients.
- Add Fresh Vegetables and Herbs: Prepare your cherry or grape tomatoes by halving them, and dice the English cucumber into small, uniform pieces. Add the vegetables to the farro along with 1/4 cup finely chopped fresh basil. Gently fold everything together, ensuring the ingredients are evenly distributed without crushing the tomatoes.The fresh produce adds color, crisp texture, and bright flavor, making the salad visually appealing and delicious.
- Final Taste and Adjustments: Taste the salad and adjust the seasoning as needed, adding more salt, pepper, olive oil, or vinegar to achieve your preferred balance. This step ensures the salad is perfectly flavored and ready to serve.
- Serve or Store: Serve the farro salad chilled or at room temperature.It pairs wonderfully with grilled proteins, fresh bread, or as a standalone light lunch. If storing, place the salad in an airtight container and refrigerate for up to 4 days. Optional add-ins such as crumbled feta, goat cheese, pickled shallots, or fresh herbs like mint or dill can elevate the salad for extra flavor and variety.
Notes
- Farro Choice Matters: Use pearled farro for quicker cooking, or whole farro for a chewier texture.
- Vegetable Prep: Dice cucumbers evenly and halve tomatoes for consistent texture and presentation.
- Adjusting Acidity: Taste and adjust red wine vinegar to balance brightness with olive oil.
- Optional Add-Ins: Crumbled feta, goat cheese, or fresh herbs like dill and mint enhance flavor and variety.
- Meal Prep Friendly: Salad can be made a day in advance; flavors develop even more after refrigeration.
Chef’s Secrets for Maximum Flavor
To elevate this farro salad, focus on layering flavors.
Toasting the farro before simmering unlocks a nutty aroma that forms the foundation of the dish.
Use good-quality olive oil—it makes a noticeable difference in richness and mouthfeel.
For extra depth, consider lightly caramelizing the shallots before adding the farro.
Finally, allow the salad to rest for 30–60 minutes after tossing with the dressing; this allows the grains to absorb flavors while the vegetables release just enough natural juice to enhance the overall freshness.
These small touches transform a simple salad into a standout, restaurant-quality dish.
Serving Suggestions for Every Occasion
This salad is extremely versatile and pairs beautifully with a variety of dishes.
Serve alongside grilled chicken, fish, or shrimp for a light, balanced meal. For vegetarian options, pair it with roasted vegetables, marinated tofu, or chickpeas.
It also works as a hearty side for summer barbecues or potlucks.
To make it a full meal on its own, add crumbled feta, avocado slices, or toasted nuts for protein and healthy fats.
The salad can be served chilled for refreshing summer dining or at room temperature for casual gatherings.
Storage Tips for Longer Freshness
Store leftover farro salad in an airtight container in the refrigerator for up to 4 days.
Keep in mind that tomatoes and cucumbers release water over time, so lightly drain excess liquid before serving to maintain texture.
If you plan to prepare in advance for meal prep, store dressing separately and toss just before eating for maximum freshness.
Freezing is not recommended, as fresh vegetables lose their texture.
Using airtight containers and proper layering ensures your salad remains vibrant, flavorful, and crisp.
Frequently Asked Questions About Recipe
1. Can I use other grains instead of farro?
Yes! Barley, quinoa, or bulgur can be substituted. Cooking times will vary, so adjust accordingly, and remember that the nutty flavor of farro is unique.
2. Is this salad vegan or vegetarian?
The base salad is vegan. Adding cheese, such as feta or goat cheese, makes it vegetarian. Use plant-based alternatives to keep it fully vegan.
3. Can I make this salad ahead of time?
Absolutely. Prepare the salad a day in advance for flavors to meld. Store it in the refrigerator, and add dressing or delicate herbs just before serving for the best texture.
4. How can I prevent the salad from being soggy?
Drain any excess liquid from the cooked farro and avoid overripe tomatoes. Toss the salad gently, and refrigerate in a sealed container to maintain crispness.
5. Can I customize the flavor profile?
Yes! Swap red wine vinegar for lemon juice for brightness, or add fresh herbs like mint or dill. You can also include roasted vegetables, olives, or nuts for added texture and flavor.
This recipe is inspired by thekitchn and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
