Insalata di Farro With Cherry Tomatoes
Insalata di farro is fresh, vibrant, and packed with texture and flavor. The nutty chewiness of farro pairs beautifully with juicy cherry tomatoes, crisp cucumber, and the sharp bite of red onion, all tied together with a zesty lemon and oregano dressing.
There’s something about a good grain salad that just feels right. Fresh, hearty, and satisfying without being heavy. That’s exactly what insalata di farro is. In English, you could call it farro salad, but honestly, that doesn’t quite do it justice.
It’s not just a salad; it’s a little taste of the Italian countryside, the kind of dish that belongs on a sun-drenched table with a carafe of wine and a soft breeze rolling in.
This insalata di farro always reminds me of warm-weather meals here in Rome, when the heat makes you crave something fresh but still satisfying. It’s the kind of thing you can throw together in advance, and it only gets better as it sits.
In fact, I love sneaking a spoonful straight from the fridge, when the farro has absorbed all the dressing, and everything tastes even better than it did before.
How to Make Italian Insalata di Farro
First things first, cook the farro. Give it a quick rinse under cold water, then throw it into a pot with plenty of salted water—about four cups for every cup and a half of farro.
Bring it to a boil, then lower the heat and let it simmer for about 20–25 minutes. You want it tender but still a little chewy.
Drain it well, spread it out on a plate, and let it cool completely. If I’m in a hurry, I stick it in the fridge for a bit to speed things up.
While the farro cools, I chop up the veggies. Cherry tomatoes go into quarters so they get nice and juicy, the cucumber gets diced into little bite-sized pieces, and the red onion is finely chopped to add a little kick.
Fresh basil is a must—it gives the salad that fragrant, summery touch that makes all the difference. So place everything in the bowl with farro.
For the dressing, I combine together the juice of a lemon, some extra virgin olive oil, a splash of red wine vinegar, a minced garlic clove, and a good sprinkle of oregano and salt.
It’s tangy, herby, and just the right amount of punchy. I usually place everything in a jar and shake it until everything is nicely emulsified, then pour it over the ingredients.
Next, I toss everything together and mix it all up until every bite is coated in that bright, zesty flavor. If I have time, I let it sit for 15–30 minutes because it just gets better the longer it rests.
This insalata di farro only gets better with time! Let it sit for 30 minutes before serving, or make it the night before for even more flavor.
A Few Things I’ve Learned Along the Way
Want to switch things up? Try adding crumbled feta, olives, chickpeas, arugula, or even some grilled shrimp or tuna to make it a full meal.
Farro comes in different types! If you’re using pearled farro, it cooks faster (about 20 minutes). Whole farro takes longer but has even more flavor and chew.
Don’t skip the cooling step—warm farro absorbs flavors better, but if it’s too hot, it can make the veggies a little sad and wilted. I like to spread it out on a tray so it cools faster.
If raw red onion is too strong for you, soak it in cold water for 10 minutes. It keeps the crunch but loses that overpowering bite.
Keeping It Fresh for Later
- Keep insalata di farro leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better, but the veggies might soften a bit.
- If it looks a little dry after sitting, drizzle on a bit more olive oil and lemon juice, then give it a good mix to wake up the flavors.
- Farro holds up well, but if you’re making this ahead of time for a few days, you can store the dressing separately and mix it in before eating to keep everything fresh and crisp.
More Italian Salads to Try
Print The Recipe
Insalata di Farro
Ingredients
- 1 ½ cups farro
- 1 pound cherry tomatoes (cut into quarters)
- 1 large cucumber
- 1 small red onion (diced)
- ¼ cup fresh basil (chopped)
For the dressing
- 1 lemon (juice)
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon red wine vinegar
- 1 clove garlic (minced)
- 1 ½ teaspoons oregano
- salt (to taste)
Instructions
- Rinse the farro under cold water, then cook it in a pot with plenty of salted water. Bring to a boil, then lower to a simmer and cook for about 20–25 minutes, or until tender but still slightly chewy. Drain and let it cool.
- While the farro is cooling, prep the vegetables. Quarter the cherry tomatoes, dice the cucumber and red onion, and chop the basil.
- In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar, minced garlic, oregano, and a pinch of salt.
- In a large bowl, combine the cooled farro, cherry tomatoes, cucumber, red onion, and basil. Drizzle the dressing over the top and toss everything together until well coated.
- Serve immediately or keep in the fridge until needed.
Tips & Notes
- Pearled farro cooks faster (20 min), while whole farro takes longer but has more flavor.
- Let farro cool completely before mixing—warm grains can wilt the veggies. Spreading it on a tray helps.
- Soak red onion in cold water for 10 min if you want a milder flavor without losing the crunch.
- This salad gets better as it sits! Let it rest for 30 min or make it the night before.
- Customize with feta, olives, chickpeas, arugula, grilled shrimp, or tuna for a heartier meal.
