Farro Salad

This easy farro salad is packed with vegetables, chickpeas, and hugged by a quick Italian dressing. It’s excellent for potlucks, barbecues, and summer picnics.

For more grain bowls, try our rice salad, barley salad, quinoa salad, and couscous salad.

Louise and I make this easy farro salad all the time during the summer. It’s a go-to recipe in our home—wholesome, satisfying, and perfect for meal prep.

Much like our lentil salad, orzo salad, and chickpea salad, this healthy farro salad is loaded with fresh vegetables and plant-based protein, making it a nourishing choice for lunch, dinner, or a make-ahead meal.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Farro – Use pearled farro for a chewy texture and faster cooking (15–25 minutes); substitute with brown rice, barley, quinoa, or buckwheat.
• Reduced-sodium vegetable broth – Adds flavor to the farro; enhance with thyme sprigs or bay leaves; substitute with water if needed.
• Cucumber – Adds a refreshing crunch; substitute with thinly sliced radishes or celery.
• Cherry tomatoes – Juicy and sweet; substitute with plum, Roma, or vine tomatoes.
• Green bell pepper – Adds crispness and mild bitterness; substitute with yellow, orange, or red bell pepper.
• Canned corn – Provides sweetness and texture; substitute with frozen corn, baby corn, or green peas.
• Black olives – Bring a briny, savory bite; substitute with green olives, Kalamata, Gaeta olives, capers, marinated artichoke hearts, or sun-dried tomatoes.
• Red onion – Sharp and colorful; substitute with green onions or shallots.
• Chickpeas – Add plant-based protein and heartiness; substitute with cannellini beans, black beans, lentils, or red kidney beans.
• Parsley – Use flat-leaf parsley for a fresh herbal note; substitute with dried oregano, fresh mint, dill, chives, cilantro, or basil.
• Feta (or dairy-free feta) – Adds creamy, tangy flavor; substitute with shaved parmesan, mozzarella balls, goat cheese, or plant-based feta.
• Dressing – Made with olive oil, red wine vinegar (or apple cider vinegar), Dijon mustard, dried oregano, honey or maple syrup, salt, and black pepper.

Step 1: Cook the Farro

Rinse the pearled farro under cold water to remove starch. Add it to a medium saucepan with vegetable broth and bay leaves. Simmer for 15 to 25 minutes, stirring occasionally, until the farro is al dente and has absorbed most of the broth. Add more broth if needed.

Spread the cooked farro on a baking tray to cool quickly and prevent overcooking. Don’t rinse it under water—this removes flavor and changes the texture.

Step 2: Prepare the Vegetables

While the farro cooks, slice the cherry tomatoes, dice the bell pepper, chop the cucumber, and slice the olives. Drain the corn, chop the red onion and parsley, and rinse the chickpeas. Add all to a large mixing bowl with the farro.

Step 3: Make the Dressing & Mix

In a small bowl, whisk olive oil, vinegar, mustard, honey, dried oregano, salt, and black pepper. This easy vinaigrette ties the salad together with a zesty Mediterranean touch.

Pour it over the salad, then toss gently to combine. Taste and adjust salt as needed. Serve immediately or refrigerate for later—this healthy grain salad keeps well and tastes even better the next day.

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