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25-Minute Summer Farro Salad

Ruth M. Moran
A refreshing, fiber-rich farro salad with juicy tomatoes, crisp cucumbers, and fragrant basil, lightly dressed with olive oil and red wine vinegar.
Perfect for quick meals, meal prep, or casual entertaining.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Light Lunch, Salad, Side Dish
Cuisine Healthy, Mediterranean, Plant-Based
Servings 6

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.
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