Summer Farro Salad Recipe

Summer Farro Salad Recipe

How To Make Summer Farro Salad

With its medley of bright flavors from the tomatoes, cucumbers, carrots, and celery, this farro salad really screams summer like no other.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



  • 1cupextra virgin olive oil
  • 2tbspextra virgin olive oil
  • 1small yellow onion
  • 1small carrot
  • 1celery rib
  • 12ozfarro
  • 5cupswater
  • kosher salt
  • 3tbspred wine vinegar
  • freshly ground pepper
  • ½small red onion
  • 1small cucumber,seedless
  • 2cupsgrape tomatoes
  • ¼cupfresh basil,chopped


  1. In a large saucepan, heat 2 tablespoons of the oil. Add the yellow onion, carrot, and celery, cover, and cook over moderately low heat until barely softened.

  2. Add the farro and stir to coat with oil. Add the water and bring to a boil. Cover and simmer over low heat for about 10 minutes, until the farro is barely tender; season with salt.

  3. Cover and simmer until the farro is al dente, for about 10 minutes longer.

  4. Drain the farro and discard the onion, carrot, and celery. Let cool completely.

  5. In a large bowl, whisk the remaining ⅓ cup of olive oil with the vinegar and season with salt and pepper. Fold in the farro, red onion, cucumber, tomatoes, and basil, season with salt and pepper.

  6. Serve and enjoy!


  • Calories: 435.70kcal
  • Fat: 31.59g
  • Saturated Fat: 4.41g
  • Monounsaturated Fat: 22.38g
  • Polyunsaturated Fat: 3.80g
  • Carbohydrates: 34.98g
  • Fiber: 5.92g
  • Sugar: 5.35g
  • Protein: 7.09g
  • Sodium: 741.11mg
  • Calcium: 37.58mg
  • Potassium: 371.06mg
  • Iron: 2.44mg
  • Vitamin A: 75.01µg
  • Vitamin C: 8.27mg
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