With a delicious blend of textures, this easy Farro Salad is a favorite side dish or vegetarian lunch. It’s easy to change up the recipe to use your favorite vegetables and herbs, and it’s a satisfying lunch for work or home.
I don’t often post recipes intended for just parents, and though kids can of course enjoy this grain salad (and it works as a yummy lunchbox idea for kids), I’m sharing it with the intention of it being an easy meal option for us adults. Too often, we consider our own needs and meals last, so this easy Farro Salad is a perfect make-ahead lunch option that can be prepared and stashed in the fridge. Then you can pull it out as an easy lunch idea for work or just whenever you need a nutritious meal.
The beauty of this salad is that you can make it ahead of time, it stores so well, and that it’s versatile. Which means you can change the cheese or omit it completely, swap the vegetables for ones you happen to have on hand, and vary the dressing. It also works as a vegetarian lunch idea for kids that’s super filling.
This Farro Salad is filled with fiber from whole grains, beans, and veggies, plus it’s packed with protein and so much texture. It’s satisfying and so delish!
(You may also like my Mediterranean Quinoa Salad, Pesto Pasta Salad, and Easy Pasta Salad recipes.)
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Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Farro Salad so you know what to pick up from the store or have ready.
- Farro: Farro is a whole grain typically sold near the rice or quinoa in grocery stores. To make this recipe as quickly as possible, look for “pearled” or “quick cooking farro”, which is partially cooked already—but is shelf stable.
- Olive oil: I use extra-virgin olive oil in my kitchen, so that’s what I use here in the dressing.
- Lemon juice: I like to make this recipe with fresh lemon juice in the dressing since it adds a nice bright flavor. You can also use red wine vinegar.
- Dijon mustard: A little mustard in the dressing helps add flavor.
- Shallot: I prefer to use shallot here to add flavor since it’s a little mellower than garlic, but adds a nice savory flavor element.
- Cherry tomatoes and cucumber: Adding fresh veggies that have some crunch is a nice flavor contrast with the farro. I like too use cherry tomatoes since they don’t release quite as much juice as chopped regular tomatoes, which helps them hold up better in storage.
- White cannellini beans: To make this farro salad filling enough as a vegetarian meal, I like to add white beans.
- Goat cheese or feta: Pick the type of crumbled cheese you prefer here to add creaminess and flavor.
- Herbs: Fresh herbs such as basil, parsley, and/or oregano add really nice fresh flavor to this Farro Salad.
Step-by-Step Instructions
Here’s a preview of how to make this Farro Salad so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Cook the farro as directed on the package. Drain and let cool.
Step 2. Mix the olive oil, lemon juice, mustard, shallot, and salt in a small bowl. Add the remaining ingredients to a large bowl.
Step 3. Add the dressing to the large bowl, and stir gently to coat.
Step 4. Season with additional salt and pepper. Serve or store.
Frequently Asked Questions
Farro is a term used to describe any one of three ancient wheat grains: einkorn, emmer, or spelt. However, in the United States and Europe, the term farro generally refers to emmer wheat.
Farro has a very nutty, earthy flavor that is similar to toasted cereal grains, such as oats. It’s delicious!
They both have several vitamins and minerals and are great for making a balanced meal. Farro has a slightly higher fiber content.
How to Store
Store prepared Farro Salad in the refrigerator for up to 1 week. Enjoy chilled or at room temperature.
Best Tips for Success
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Cook the farro according to package directions. Drain and let cool while you proceed with the recipe. (I prefer the type of farro that is already precooked since it takes about 10 minutes to prepare. If you find only traditional farro, that is fine too; just know it can take about 30 minutes to cook until soft.)
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Add the olive oil, lemon juice, mustard, shallot, and salt to a small bowl or storage container. Mix with a fork or small whisk. Add the remaining ingredients to a large bowl. Add the dressing to the large bowl, and stir gently to coat.
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Season to taste as desired with additional salt and freshly cracked black pepper. Serve or store and enjoy chilled for future meals.
- Store prepared Farro Salad in the refrigerator for up to 1 week. Enjoy chilled or at room temperature.
- Use quinoa or pasta in place of the farro if desired.
- Substitute diced cooked chicken for the beans.
- Add minced garlic or substitute red wine vinegar for the lemon juice if desired.
Calories: 444kcal, Carbohydrates: 49g, Protein: 13g, Fat: 23g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Cholesterol: 9mg, Sodium: 193mg, Potassium: 665mg, Fiber: 10g, Sugar: 4g, Vitamin A: 615IU, Vitamin C: 23mg, Calcium: 104mg, Iron: 4mg