farro salad

This satisfying vegetarian salad recipe features warm whole grains, roasted cauliflower, fresh greens and bold Mediterranean flavors. It packs well for lunch, too! Recipe yields 4 hearty salads.

Roasted Cauliflower and Farro Salad with Feta and Avocado

cauliflower (about 2 pounds), cut into bite-sized florets

olive oil

red pepper flakes (scale back

fine sea salt

farro,

garlic, pressed

oil-packed sun-dried tomatoes,

feta (about 2 ounces)

lemon juice

black pepper,

avocado, sliced into thin strips

leafy greens (spring greens, spinach, arugula kale

To roast the cauliflower: Preheat the oven to 425 degrees Fahrenheit. Toss the cauliflower florets with the olive oil, red pepper flakes and salt, and arrange it in an even layer across the pan. Roast for 25 to 35 minutes, tossing halfway, until the cauliflower is tender and deeply golden on the edges.

To cook the farro: In a medium saucepan, combine the rinsed farro with at least three cups water (enough water to cover the farro by a couple of inches). Bring the water to a boil, then reduce the heat to a gentle simmer, and cook until the farro is tender to the bite but still pleasantly chewy. (Pearled farro will take around 15 minutes; unprocessed farro will take 25 to 40 minutes.) Drain off the excess water and mix in the olive oil, garlic and salt. Set aside.

In a large serving bowl, toss together the roasted cauliflower, cooked farro, olives, sun-dried tomatoes, feta and lemon juice. Taste and season with additional salt and pepper if necessary.

Divide the avocado and greens between four dinner plates. Top with a generous amount of the cauliflower and farro salad. Finish the plates with an extra squeeze of lemon juice or drizzle of olive oil, if desired. Serve promptly.

OMG!! I made this salad last night and I do not believe there is a recipe from my vast collection that I enjoyed more.  I had never even heard of farro before, but there it was, on the shelf at my favourite grocery store!  The soft chewiness  of the garlic flavoured farro with the roasted cauliflower, sun dried tomatoes and kalamata olives was divine.  The feta and buttery avocado was the perfect finish to a stunning recipe.  I can't t wait to make it for my friends!

Delicious!! I made a few changes: I omitted the feta. My salad base included red bell peppers, cucumbers and red cabbage. Not wanting to have raw garlic breath, I added the garlic as the farro was cooking. I added chopped raw almonds on top and a little homemade balsamic vinaigrette. Yummy! Thanks for this wonderfully inventive salad!

Made this for dinner tonight....it was amazing!     Added some chopped onion and a mix of pepitas &amp; sunflower kernels that I toasted.    I chose a combo of arugula and fresh spinach for my greens.
Will make this one often!

Both my husband and 24 year old son were leery when they came to the dinner table but said it was way better than they expected and would be happy to have it again. SCORE! Thanks for your wonderful recipes!!!!

Off the charts for deliciousness and uniqueness!  I get so bored with salads, but this is a keeper!  Only change: I had no olives, so I used about 1/4 cup of Trader Joe’s olive tapenade.  Perfecto.

My daughter shared this recipe with me. Delicious! Such a nice combination of flavors! Comes together quickly too. Nice complete meal for a weeknight.

Oh, man, this was SERIOUSLY delicious. I will absolutely make this again. The flavors and textures were amazing, and even though it's winter, this was a great way to get in a salad. It tasted cozy and yet sophisticated, somehow! Thanks so much!

I love your definition of salad!  Seriously, all your recipes have been amazing, and I really just wish I could thank you.  I feel that you have given me a personal gift by sharing all of this knowledge.  I am having fun and helping my whole household eat delicious, healthy meals.  THANK YOU!

Love this recipe, it has become a favourite and I have made it several times now!

Wonderful salad! I made it with half broccoli and half cauliflower. Didn't manage to find decent avocados, but didn't miss them. Used red wine vinegar instead of lemon. Will definitely make this again and again in multiple variations!

This was delicious! I am so glad I discovered your blog - I make your recipes all the time and my family loves them. I have recently discovered farro and it is now one of my favorite grains. The only change I made was to throw the whole garlic cloves in with the farro while it cooked. Then I mashed them up and added them to the final dish. I don't love raw garlic and usually do a quick roast in a skillet before using it. Cooking it in the boiling water was an easy solution.

I've made this a few times and it's delicious. I recommend adding parsley - it complements the flavors perfectly. Thanks!

loved the cauliflower and farro recipe. My first with farro

Hi! I love this recipe! I will make this again and again. I'm not a fan of olives or feta, so I substituted figs and goat cheese, respectively. The goat cheese with the guac makes it creamy and delicious. I also added toasted pine nuts. Crazy yummy! Thank you!

This was an easy and delicious salad!  This is the epitome of a Mediterranean vegetarian dish that is filling, flavorful, and easy to make.  It keeps very well.  This is definitely a "keeper" recipe that I will use again and again.  The farro was superb!

Wasn’t sure where to get Farro from in my local supermarket so substituted pearl barley instead. Was delicious!!

This was super yummy! I used broccoli as that's what I had on hand and it was good but I think cauliflower as per the original recipe would be better. I served over greens but didn't have avocado and I didn't miss it, it was delicious and filling and hearty without. I also added a small can of rinsed chickpeas for protein. Thanks for the recipe!

Another wonderful meal. I was way out of my comfort zone with this one, but I'm so glad I tried it. I never thought I would enjoy cauliflower!  Ive never heard of farro and I thought it was yummier than rice. Im think of using it for the base of your veg red curry next time I make that. I also added pepitas and they added just the right crunch. Thank you!

This was so good! I made it for my very meat loving father-in-law and my husband and the both raved over it. I wanted to increase the protein a little so instead of 3 cups of water, I used 4 cups water and added 1/3 cup dried green lentils with the farro. I only had dried sun dried tomatoes, so I chopped those and stirred them in to the farro during the last few minutes of cook time. I love roasted onions so sliced 1/2 onion and tossed it with the cauliflower to roast. 

It went together so easily. A great weeknight or any night meal

Yum. 
Ymyumyumyum. Loved this so much. Will try it with some of the variations you mentioned!

This versatile farro salad features tart cherries, arugula, apples, and feta cheese; it works as a side dish or a main dish grain bowl.

Farro Salad with Tart Cherries

dry pearled farro

Oregon Fruit tart cherries

Dijon mustard

white wine vinegar

maple syrup

shallot

tart apple

baby arugula

feta cheese

salt

pepper

In a saucepan over high heat, bring 9 cups of water to a boil. Add the farro, stir once, and continue to boil uncovered for about 20 minutes, bubbling rapidly. Taste a grain of farro; if the grain is plump and tender, remove the pan from the heat and pour it into a strainer. (If not, continue to cook and taste until tender.) Rinse with lukewarm water to cool slightly and shake it dry. Brands of farro can vary, so adjust the cook time as necessary. Or, if you have an Instant Pot, go to Instant Pot Farro.

For the vinaigrette, drain the cherries. Finely chop 2 tablespoons of the cherries, then reserve the remainder for the salad. Combine chopped cherries, vinegar, maple syrup, and mustard in a small bowl. Drizzle in oil, whisking constantly, until incorporated.

With the remaining cherries, roughly break some of them in half, or slice them in half. Thinly slice the shallot into rings. Chop the apple into very small bite-sized pieces. When farro is done, mix it with 1 teaspoon kosher salt. Then in a large bowl, combine the farro, cherries, shallot, apple, arugula, feta crumbles, and cherry vinaigrette. Top with fresh ground pepper. Taste and adjust flavors as desired. (When serving leftovers, drizzle a bit of olive oil over the salad if you find it to be dry.)

Farro salad with roasted root vegetables is a hearty and healthy dish. Tender beets, sweet potatoes, greens, and farro are tossed in a fresh lemon garlic dressing.

Farro Salad with Root Vegetables

potato

garlic (peeled)

beets

olive oil (divided)

kosher salt (as needed)

black pepper (freshly ground, as needed)

pearled farro (uncooked)

water

salad greens

cranberries

almonds

lemon juice (plus zest)

honey (or pure maple syrup)

chives (thinly sliced)

Preheat oven to 425°F. Line two small baking sheets with foil.

In a medium-sized bowl, toss sweet potatoes and garlic cloves with 1 tablespoon of olive oil, season with salt and pepper. Arrange onto one of the baking sheets in a single layer.

Add beets to the same bowl, toss with 1 tablespoon of olive oil, season with salt and pepper. Arrange on the other baking sheet in one layer.

Roast vegetables, turning over once halfway through cooking, about 20 minutes until tender. Reserve roasted garlic in a small bowl.

Cook farro in a medium saucepan with water. Bring to a boil, cover and reduce the heat to low, cook until tender but not mushy, about 20 minutes. Drain and cool.

In a serving bowl add salad greens. Top with roasted sweet potatoes and beets, cranberries, and almonds.

Farro Salad

Add roasted garlic, lemon juice, zest, and honey to a blender. Mix until smooth.

Slowly drizzle in the ½ cup of olive oil into the blender while running until a smooth and slightly thickened dressing is formed. Taste and season with salt a pepper. Whisk in chives.

Add the lemon garlic dressing to the salad and toss.

Dressing

This spring farro salad is a hearty vegetarian salad packed with spring produce, feta cheese, and the freshness of lemon and mint.

Spring Farro Salad with Feta, Lemon and Mint

fava beans (about 1 cup)

asparagus

peas

farro (uncooked)

extra virgin olive oil (plus more if desired)

lemon

mint

salt and black pepper (to taste)

Fill a medium to large saucepan with water, cover, and bring to a boil over high heat.&nbsp;Remove the lid and reduce the heat to medium.&nbsp;Add the shelled fava beans, asparagus, and peas and cook for 2-3 minutes.&nbsp;Remove with a slotted spoon and place in a bowl.

Gently squeeze the fava beans from their outer skin while the farro cooks.

Add the farro to the pot of simmering water for about 20 minutes or until done.&nbsp;Drain well in a colander then place in a large bowl.

Add&nbsp;all ingredients to the bowl with the farro and toss to combine.&nbsp;Season to taste and add more oil if necessary.&nbsp;Serve and enjoy!

This amazing farro salad features cannellini beans, fresh mozzarella, arugula and sun-dried tomatoes all tossed in a bright and delicious basil vinaigrette!

Farro Salad with Basil Vinaigrette

dry farro

cannellini beans (15 oz can, drained and rinsed)

tomatoes

mini mozzarella balls (also called pearled mozzarella I think)

sea salt and pepper (to taste)

basil (slightly chopped)

Tablespoon red wine vinegar

sea salt

⅛ teaspoon ground pepper

Cook farro

Cook farro according to package. You should end up with a little over 2 cups of cooked farro once cooked and drained. Run under cold water to cool. Drain well.

Make dressing

Add all dressing ingredients into a high powered blender and blend for at least 1 minute, or until basil is really chopped up and dressing is emulsified. Yield: little less than 3/4 cup total

Add cooked farro, cannellini beans, sun-dried tomatoes, mozzarella balls and arugula into a bowl. Add dressing and toss. Taste and add more salt and pepper, if desired. Serve right away or chill in the fridge before serving. Recipe will keep up to 3 days in the fridge.

https://content.jwplatform.com/videos/csz7qTfm.mp4

Mediterranean Farro Salad is a delicious side dish or vegan entrée using artichoke hearts, sun dried tomatoes, and kalamata olives in a homemade champagne vinaigrette.  Ready in 30 minutes! 

Mediterranean Farro Salad Recipe With Champagne Vinaigrette

farro grains ((I use Trader Joe's 10 Minute Farro))

champagne vinegar

shallots

kosher sea salt

white pepper

garlic chives (optional)

artichoke hearts

sun dried tomatoes

kalamata olives

fresh flat leafed parsley

Prepare farro per package directions. While farro is cooking, prepare the dressing.

In a small bowl, whisk together the vinegar, mustard, shallots, salt, and pepper. Continue to whisk while slowly adding the olive oil until the vinaigrette is well combined. Stir in the garlic chives or fresh garlic (optional).

Place the cooked farro in a large bowl.  Add the artichoke hearts, sun dried tomatoes, and olives. Pour the champagne vinaigrette over the farro mixture and stir well.

Sprinkle the parsley over the salad and serve at room temperature or cover and refrigerate until needed.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1538576724/y3l6nii2v2eivmum768o.mp4

Mediterranean Farro Salad is a delicious side dish or vegan entrée using artichoke hearts, sun dried tomatoes, and kalamata olives in a homemade champagne vinaigrette.  Easy to make and ready to eat in 30 minutes!

Bright, flavor-packed Mediterranean chickpea and farro salad with fresh veggies, herbs and a zippy citrus and olive oil dressing. You can add shrimp as instructed here or serve vegan. Lemon chicken is another great option to add. Be sure to see tips and cook's notes.

Mediterranean Chickpea Farro Salad with Shrimp

345 g cooked farro (you'll start

330 g cooked chickpeas, drained and rinsed (canned chickpeas are fine)

cherry

cucumber,

green onions,

parsley,

mint leaves, chopped

lb/453.592 g large shrimp, peeled and deviened

Kosher salt

Black pepper

Extra virgin olive oil (I used Greek Early Harvest)

tbsp/

oregano

cumin

tsp/1.03 g sumac

In a small bowl or mason jar, add the dressing ingredients (lemon juice, olive oil, salt, pepper, oregano, cumin, and sumac.) Whisk well, or close the mason jar and shake until well-combined.

In a large salad bowl, combine cooked farro with the chickpeas and remaining salad ingredients (cherry tomatoes, cucumbers, green onion, parsley, and mint leaves).

Pour the majority of the dressing on top of the salad, toss to combine (leave a bit of the dressing, like 3 tbsp or so for the shrimp.) Set aside to allow flavors to meld.

To make the shrimp. Place uncooked shrimp in a bowl, pat dry with some paper towels. Season with salt and pepper. Drizzle extra virgin olive oil and toss to coat.

Heat a skillet or griddle over high heat. Add shrimp and cook on one side till it starts to turn pink, turn over and cook on both sides (4 to 5 minutes in total.) Turn heat off and add the remaining 3 tbsp of dressing to the hot shrimp, toss to coat.

To serve, transfer the farro salad to a serving platter or individual serving bowls. Add shrimp on top.

We made this last night, and we loved it.  Full of great flavor and filling.  We have been trying new recipes recently and this was our favorite.  I also appreciated the nutrition information.

Excellent summer salad. No fresh Mint or Parsley so I substituted Basil. I’m always excited to try new recipes from this blog/email.

This was fantastic. Grilled the shrimp with garlic, lemon, olive oil, salt and pepper. It's asparagus time here so I parboiled it for 2 minutes and used it instead of cucumber!

Trying an asparagus recipe tonight.

Thanks!

Super simple and sooo delicious.  I’ll cut back on the parsley a bit next time I make it.  It’s even better the next day!  Thanks.  Love your videos!

Absolutely delicious!  Loved the colors and textures - crunchy and refreshing.  I served the salad at room temperature with the shrimp right off the grill.  Then, today, we had the leftovers cold.  Delicious either way!

Really nice salad. I had left over farro from the night before, so was looking to have something for lunch the next day. This was perfect!! Came together quickIey. I  think that caned tuna would also be nice in here. Thank you for a lovely and satisfying salad.

Outstanding and super easy. Love the sumac in the salad dressing. Will make this dish to share with others when we can finally have a gathering again!

I made as directed, except the cucumber in the fridge was mushy, and I added a bunch of other stuff. no sumac. In spite of all the changes, it was DELICIOUS. A recipe that is flexible and delicious is a treasure. Thank you.

Next time I will triple the mint and make extra dressing.

This recipe screams summer...so fresh and delicious.  I made it last night for dinner using shrimp and dried garbanzo beans that I had soaked for 12 hours and then cooked for another hour. I followed everything else to the T. Amazing!  Suzy, I absolutely love your recipes and enjoy watching your videos.  Can't wait for your cookbook to come out.

So fresh and flavorful. Absolutely loved it. No mint so subbed basil and worked out great. Love your healthy and colorful recipes!

This was amazing!  Will be adding to our meal rotation.

I am new to Mediterranean style cooking and tried this as one of my first dishes, following the recipe exactly.  Absolutely amazing! Love the flavors!  Thank you!

A flavorful, fresh farro salad that&#39;s as beautiful to look as it is to eat! This farro salad is packed with chopped Mediterranean vegetables and herbs, crumbled feta cheese and tossed in a light lemony dressing. Ready within 30 minutes, enjoy the salad warm or at room temperature as an to alternative to pasta salad, or as a light dinner salad.

Chopped Vegetable Farro Salad with Feta

extra virgin olive oil

wine vinegar (red

garlic (bruised

½ teaspoon crushed red chili pepper

½ cups pearled farro

cherry tomatoes (quartered)

zucchini cucumbers

red onion

parsley

feta cheese (¾ cup)

arugula

Tahini dressing (optional)

Put all ingredients in a mason jar, cover and shake until combined. Alternatively, whisk all ingredients in a small bowl. Dressing will keep refrigerated 2-3 days.

Make the vinaigrette

Bring a medium pot (3-4 quarts) of water to a boil and add 1 tablespoon salt. Cook 20 minutes, or until the grains are swelled and tender, with an &quot;al dente&quot; bite in the center.

Drain the farro. Transfer to a large serving bowl and let the farro cool about 10 minutes.

Add the tomatoes, bell pepper, zucchini, red onion and parsley to the farro and stir together. Pour the dressing over (remove the garlic clove) and gently toss to coat in the dressing.

Taste and season with more salt, vinegar or lemon juice if needed. Sprinkle the cheese over the farro and serve with optional greens and tahini dressing.

Make the salad

https://content.jwplatform.com/videos/fdGiIpu3.mp4

A fresh and healthful whole grain farro salad, packed with fresh vegetables in a tangy dressing!

Chopped Farro Salad

This farro salad features fall pears, hazelnuts and arugula, a tasty fall salad everyone will love.

apple cider vinegar

orange juice

cracked pepper

hazelnuts

large ripe pears- sliced

Cheese

Toast farro in a dry medium pot over medium-high heat until lightly toasted and golden brown, about 5 minutes. Pour 8 cups water over the top of the toasted farro and add a generous pinch of salt.

Bring to a boil and boil uncovered, for 30 minutes, stirring occasionally. Cook to tender but still chewy. Once done to your liking, drain, rinse with cold water, drain again, and place in a bowl.

Add the rest of the ingredients, gently tossing as you go. Taste and adjust salt and vinegar to taste.

If making this ahead, dress the farro, but leave out the pear, arugula and nuts until serving. Refrigerate. Re-taste the farro, as it can soak up some the flavor. Adjust as needed.

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The most viewed farro salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine