Farro Salad
A versatile, hearty grain salad built on chewy farro with swappable vegetables, proteins, and dressings. Mix and match seasonal produce and flavor profiles to create endless variations.
Ingredients
Method
Heat olive oil in a pot over medium heat. Add farro and toast, stirring frequently, for 2–3 minutes until fragrant.
Pour in vegetable broth and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes until farro is tender and most liquid is absorbed.
Drain any remaining liquid in a colander. Transfer farro to a large mixing bowl and let cool to room temperature, about 10 minutes.
While farro cooks, prepare primary and secondary vegetables: dice, slice, or cut into bite-sized pieces. Chop fresh herbs.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, and honey. Taste and adjust seasoning with salt and black pepper.
Add prepared vegetables, herbs, and protein (if using) to the cooled farro. Pour dressing over and toss until everything is well coated.
Divide into serving bowls and top with toasted seeds or nuts. Serve at room temperature or chilled.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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