Insalata di Farro

This farro salad 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.

servings

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Prep 15

Cook 25

Total 40

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.

Nutrition