This farro salad is a fresh, easy side that delivers chewy whole grains, ripe tomatoes, crisp onions, and a bright garlicky balsamic dressing that brings everything together. It’s filling without being heavy, and the contrast of tender farro with crunchy vegetables and smoky bacon makes each bite satisfying.
It’s excellent for make-ahead lunches, summer cookouts, or potlucks. Serve it over mixed greens or enjoy it on its own — the salad is colorful, flavorful, and easy to adapt to what you have on hand.
What Is Farro?
Farro is an ancient whole grain made from wheat, known for its chewy texture and nutty, slightly sweet flavor. It keeps its shape when cooked, which makes it ideal for salads, bowls, and robust side dishes. Farro is available in whole, semi-pearled, and pearled forms; pearled farro cooks fastest and is most commonly sold in supermarkets.
What You’ll Like About This Dish
Fresh and bold. Tomatoes, onions, and parsley brighten the nutty farro.
Great texture. Chewy grains, crisp vegetables, and smoky bacon make every bite interesting.
Make-ahead friendly. The flavors deepen after chilling.
Versatile. Eat it alone or spoon it over salad greens for a heartier plate.
Ingredient Notes
- Farro: A chewy, hearty base; pearled farro cooks fastest.
- Tomatoes: Remove seeds to avoid a watery salad.
- Red onion: Adds a sharp, crunchy bite.
- Green onions: Provide a milder, fresh onion flavor.
- Bacon: Brings smoky richness; thick-cut gives good texture.
- Parsley: Adds brightness and balances richness.
- Olive oil: Use a good-quality oil for a better dressing.
- Balsamic vinegar: Adds sweet acidity; a flavorful balsamic enhances the dressing.
- Garlic: Fresh minced garlic gives a bold, aromatic kick.
- Salad greens: Optional base for serving.
Steps to Make Farro Salad
- Cook the farro until tender, then drain and cool it to room temperature.
- In a serving bowl, combine diced tomatoes, red and green onions, crumbled bacon, and chopped parsley.
- Add the cooled farro and toss gently to combine the ingredients.
- Whisk together olive oil, balsamic vinegar, minced garlic, salt, and freshly ground black pepper to make the dressing.
- Drizzle the dressing over the salad and stir to coat everything evenly.
- Taste and adjust seasonings as needed.
- Serve immediately or chill; bring to room temperature for 15–20 minutes before serving if refrigerated.
Tips for Farro Salad
- Spread cooked farro on a plate to cool it more quickly before mixing.
- Whole farro requires a longer cooking time—check package instructions.
- To make it vegetarian, substitute toasted nuts for the bacon.
- Let the salad rest 10–15 minutes after dressing so flavors meld.
Recipe Variations
- Mediterranean style. Stir in diced cucumber, feta, and olives for a bright twist.
- Herb-forward salad. Add basil, mint, or dill for extra freshness.
- Roasted vegetable version. Mix in roasted zucchini, peppers, or eggplant for a warm variation.
- Citrus dressing. Swap balsamic for lemon juice and zest for a lighter, tangy profile.
- Cheesy option. Fold in shaved Parmesan or crumbled goat cheese.
Serving Suggestions
- Serve over arugula or mixed greens to make it a main-course salad.
- Add grilled chicken or shrimp for more protein.
- Pair with grilled vegetables or kebabs for a summery meal.
- Include crusty bread or focaccia to round out the plate.
- Spoon alongside roasted meats or simple fish for an easy side.
How to Store
Refrigerate: Keep in an airtight container for 3–4 days. The flavors continue to develop as it chills.
Make ahead: Cook the farro and prep the vegetables ahead of time; toss with dressing shortly before serving to preserve texture.
Refresh: If the salad dries while chilled, add a drizzle of olive oil or a splash of vinegar to revive it.
Farro Salad
Diana Rattray
Ingredients
- 1 ½ cups farro, uncooked, about 10 ounces
- 4 cups water
- 2 tsp kosher salt
- 2 fresh tomatoes, cored, seeds removed, diced
- ¼ cup red onion, finely chopped
- 2 green onions, thinly sliced
- 6 strips bacon, cooked, drained, crumbled
- 2 tbsp fresh chopped parsley
Dressing
- 4 tbsp olive oil
- 3 tbsp balsamic vinegar
- 1 clove garlic, finely minced
- ¼ tsp freshly ground black pepper, or to taste
- Kosher salt, to taste
- Salad greens for serving
Recommended Equipment
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3-quart saucepan
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3-quart colander
Instructions
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In a medium saucepan, combine water, farro, and 2 teaspoons kosher salt. Bring to a boil over high heat, then reduce to low, cover, and simmer until tender. Cooking time varies by farro type—begin checking at 20 minutes and continue until the grain is tender. Drain thoroughly and transfer to a bowl to cool to room temperature.
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In a serving bowl, combine the diced tomatoes, red and green onions, crumbled bacon, and chopped parsley. Add the cooled farro and toss gently to blend.
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In a small bowl, whisk olive oil with balsamic vinegar, minced garlic, black pepper, and salt to taste. Drizzle the dressing over the farro and vegetables and stir to combine.
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Serve immediately or cover and refrigerate. If chilled, remove from the refrigerator 15–20 minutes before serving to soften the flavors.
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Serve the salad over mixed greens if desired.
Nutrition
Disclaimer:
Nutritional information is an estimate based on the ingredient list. Values may vary with measurements, brands, and serving sizes.