Make Ahead

Summer Farro Salad

by:
August  2, 2021
4
39 Ratings
Summer Farro Salad
Photo by Rocky Luten
  • Prep time 15 minutes
  • Cook time 10 minutes
  • Serves 8 to 12, as a side or main course
Author Notes

I love farro for its nutty texture, and it has the same nutritional benefits as brown rice but cooks in half the time. Rather than simply cook it in water, I added some garlic, onion and parsley to the pan to infuse extra flavor. This recipe started with the Mr. asking me to cook something for his office potluck, so I decided to focus on a salad that could easily double as a side or main course for any vegetarians hoping to take part in the potluck. Studded with tiny bits of fresh mozzarella, chopped olives, onions and grape tomatoes, it's now my new favorite summer salad. The dressing is also a very versatile vinaigrette you can toss with any mixed greens for a homemade option to bottled dressings. —Jennifer Perillo

Test Kitchen Notes

This salad would be great as a side dish, or as a one-dish meal. Jennifer Perillo starts by cooking the farro with red onion, parsley and a clove of garlic, perfuming the grains with the aromatics as they cook. Juicy tomatoes, creamy mozzarella and briny kalamatas break up any potential monotony, and diced red onion, basil and parsley keep the dish from feeling heavy. For the dressing, she combines olive oil, a little honey and two different vinegars (we love how the cleaner, more bracing tang of red wine vinegar cuts through the sticky, caramel notes of the balsamic); the rich, nutty farro takes to the sweet-sour vinaigrette like a moth to a flame. - A&M —The Editors

What You'll Need
Watch This Recipe
Summer Farro Salad
Ingredients
  • 2 cups uncooked farro (or substitute barley)
  • 1 medium red onion, cut in half
  • 1 clove garlic
  • 1 handful fresh parsley plus 1 tablespoon finely chopped
  • 1/2 teaspoon salt, plus more if needed
  • 1 cup finely diced (about 1/4 "cubes) fresh mozzarella cheese
  • 2 teaspoons minced pitted kalamata olives
  • 1 pint grape tomatoes, cut into quarters
  • 1 tablespoon finely chopped fresh basil
  • 1 pinch freshly ground pepper, to taste
  • `/4 cups extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey
Directions
  1. Add the farro, one onion half, garlic, handful of parsley and salt along with 2 3/4 cups water to a 2 quart pot. Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes. Turn off burner and let sit, covered, for 5 more minutes. Discard the onion, garlic and large pieces of parsley. Spread out on a rimmed sheet pan and let cool completely (do not skip this step or the mozzarella will melt into the finished dish).
  2. Whisk together the olive oil, vinegars and honey to prepare the dressing. Chop the remaining onion half finely. Add onion, cooled farro, mozzarella, kalamata olives, tomatoes, remaining tablespoon of parsley and basil to a deep bowl. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula. Season with salt and pepper. The salad is ready to serve, but can also be made and stored in the fridge, covered, one day ahead.
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Jennifer Perillo
Jennifer Perillo is the Consulting Food Editor at Working Mother magazine, and a regular a contributor to Relish Magazine and FoodNetwork.com. She shares stories about food, family and life at her blog In Jennie's Kitchen and in her debut cookbook, Homemade with Love: Simple Scratch Cooking from In Jennie's Kitchen (Running Press 2013).

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65 Reviews

Lisajoann
Lisajoann September 4, 2022
I’m a new to farro. This salad helped me love it more. I had all the ingredients except the olives and I didn’t miss them. It was a huge hit. I had doubled the recipe. I love to snack the leftovers is perfect for a snack. Has the bite the cheese the acid. Perfect. I’ll be by making several more times. Ps. I used the dressing measurements as a guide less honey for me and more balsamic.
 
lrwalker70
lrwalker70 June 6, 2022
This was delicious and a perfect summer time salad. I made it per the recipe tonight but can't to add my own twist!
 
Arlene L.
Arlene L. June 4, 2022
I've been making different versions of this salad for years and it is indeed highly nutritious and very popular with everybody. It's also really flexible, as you can add all kinds of different vegetable variations. I think it should be mentioned though that that the recipe is slightly misleading. Natural farro takes a really long time to cook, as much as 45 minutes. But, in the United States, it is usually sold pearled, which shortens the cooking time, although it reduces the amount of fiber somewhat. It is only special quick cooking farro which cooks in 10 minutes.
 
Wldflwor
Wldflwor April 12, 2022
My husband and I loved this recipe! Great for a side dish or as a meal on it's own! I added more klalamata and used diced tomato. I used barely as well. Simply Delicious!
 
NXL
NXL July 8, 2021
Found this recipe to use some mozzarella I made in cheese-making class and LOVE it! I was worried the farro would be too chewy, but it's perfect. Only change was adding some chopped pepperocini.
 
Taylor S.
Taylor S. March 28, 2021
Incredible! Can't go wrong with this dish.
 
nplante
nplante August 20, 2020
Delicious healthy salad. Made as directed. Will make it again.
 
Tucsonmom
Tucsonmom June 29, 2020
This is one of our new favorites! When the temperatures are above 100 degrees day after day, I am always looking for a great summer salad and this is one of those!. I made it as written first time since then I add cucumber, feta instead of mozzarella and double the kalamata olives.
 
Tane D.
Tane D. June 18, 2020
This was delicious! Made it exactly per recipe, but may add cucumbers next time for a little extra summer crunch.
 
Veggiegirl
Veggiegirl June 14, 2020
This salad was tasty and easy to make but to say this serves 8 to 12 is a stretch. Since I was making this for just two, I halved it and had to add a can of black beans to it so we could have two servings and a modest amount of leftovers. Where do you get these numbers?
I had the same problem trying to figure out how much olive oil was called for but chose to go with 3/4 cup ( halved ) since this was a recipe for up to 12.
 
nivek3
nivek3 June 11, 2020
Can anyone see how much olive oil is in this recipe? No matter what browser or computer I view this from, the amount is cut off. There is a pretty big difference from 1/4 to 3/4 oil.
 
koc
koc June 11, 2020
I saved the recipe as a PDF years ago when I first started making it. Olive oil was listed as "scant 1/4 cup". Great recipe! Still make it often.
 
Judi L.
Judi L. June 14, 2020
I make this recipe a lot and never pour all the dressing on at once. I drizzle on as it states when I make it and hold on to the rest to drizzle on as we eat the salad. It's 1/4 cup or less, your taste.
 
Linda E.
Linda E. August 16, 2019
how much olive oil???
 
berkopat
berkopat August 12, 2019
Can't see how much olive oil. Is it 1/4 cup?
 
selena
selena August 5, 2019
I had a bag of farro in my pantry so I gave it a try. We like the slightly chewy texture of the grain cooked this way. I switched feta for the mozzarella as I had it in the fridge. I also added some cucumber to really make it a summer salad. Flavor liked by everyone.
 
Judi L.
Judi L. July 22, 2019
I made as is and it was delicious.
 
Gabriella L.
Gabriella L. July 2, 2019
Absolutely one of the best recipes I've made! So filling and tasty!
 
rlsalvati
rlsalvati July 18, 2017
Great recipe. From now on I will always make farro with half an onion, garlic, and parsley, even when I'm not using it in this dish!
 
KvellintheKitchen
KvellintheKitchen June 19, 2017
So delish! Made this for a 25 person fathers day bbq and it was a huge hit. My favorite part of the recipe was cooking the onions, garlic and parsley with the farro—it gave such a rich, broth-like consistency to the grain and visa versa (I couldn't stop eating the boiled onions and parsley I was supposed to be discarding). I added chopped raw zucchini, as I had just picked up my first local batch from the NYC farmers market. It melded perfectly with the rest of the Italian/Mediterranean flavors.
 
Jelena
Jelena September 25, 2016
I'm a little late to the party, but this recipe was amazing - so well balanced, and I loved the strong olive flavour. I made it a second time, substituting bulgur and it came it out just as good.
 
lora789
lora789 March 23, 2015
My favorite healthy salad http://lightfeeding.com/recipe/make-healthy-salads-part-diet/
 
Stephanie
Stephanie August 28, 2014
I just made this for my work lunch as I made dinner tonight. Had to sneak a bite - Delish!! Thank you :)
 
Xtinabytes
Xtinabytes July 19, 2013
I made this for the second time tonight. Subbed a salty sheep's milk feta for the mozzarella. Was divine!
 
Socalgal52
Socalgal52 July 13, 2013
This is great! I substituted quinoa for the barley to make it gluten free and up the protein.
 
koc
koc July 13, 2013
Delicious! My family loved it. Thanks for the wonderful recipe.
 
jilladavis
jilladavis September 4, 2011
Loved this salad. What a hit with the relatives! I made a sling change. I substituted goat cheese for the mozzarella, added roasted asparagus and used lemon juice and olive oil for the dressing. This is my new favorite.

Thanks for the inspiration Jennifer. This was my first time using farro thanks to you!
 
Robb
Robb September 4, 2011
Added cucumber instead of olives. Outstanding recipe.
 
venguyen
venguyen August 28, 2011
Thank you for this recipe! I subbed jicama because I don't like raw onions.
 
melissamachete
melissamachete February 2, 2012
Have you tried rinsing the onions? I do this when i want texture and a little bit of the onion flavor, but I don't want to over power the other flavors. You end up with a very mild onion flavor.
 
MaryDD
MaryDD August 24, 2011
I made this a day ahead and took it camping. Delicious! Everyone thought it was so fresh and zesty after having the usual slightly unhealthy camp fare ( hot dogs, burgers etc..) I made it with barley as I couldnt find farro.
 
laurava
laurava August 15, 2011
I could tell that my 20 something year olds sons were skeptical when I served this dish. I marinated and grilled chicken to add to the dish. It was a big hit! I found the farro at our local Whole Foods. Thank you for the recipe.
 
jskemom
jskemom August 3, 2011
I was able to find a large bag of organic pearled farro at Costco in San Diego FYI.
 
jskemom
jskemom August 3, 2011
I was able to find a large bag of organic pearled farro at Costco in San Diego FYI.
 
fitsxarts
fitsxarts June 27, 2011
this is really delicious! definitely a keeper.
 
HandRocksLadle
HandRocksLadle April 8, 2011
What an amazing, and healthy recipe! Made it last night to go alongside dinner and my fiance raved about it. Brought leftovers to work today for my co-workers to try and they loved it too! Will definitely be adding this to my summer salad rotation -- thank you for sharing!
 
Jennifer P.
Jennifer P. September 19, 2010
Wow, I am always amazed at the wonderful group of people that have been drawn together through Food52. After a little midnight browsing, I saw the string of comments, and it was so heartwarming to hear how this one little recipe has created raves and new avenues for creativity and looking at ingredients in a new light in your own homes.

I feel touched knowing I've shared a meal in some small way with each of you. Thank you for welcoming me into your kitchens.
 
Dedegumbert
Dedegumbert August 15, 2010
Loved it. I used fresh mozzarella pearls and local " sweet 100 " cherry tomatoes. My husband loved it as well!
 
TinaMiB
TinaMiB July 29, 2010
This was the most amazing recipe!! A mix of caprese salad and farro. My family is already wanting me to make it again. It is amazing! Our local grocery store makes handmade mozzarella daily. The only change I will make next time is add more olives and instead of mincing them, keep them a little bigger. Thanks for the amazing recipe.

I lucked out and our Whole Foods had farro. The lady checking me out said it had to be new because she had never seen or heard of it before.

 
Julia A.
Julia A. July 22, 2010
Second time on my menu. Didn't have tomatoes nor mozzarella. Substituted parmesan and peaches add the other half of a roasted red onion (left over from a Bittman guacamole). Delightful. This recipe has provided me a new platform for using vegetables... thank you.
 
laura21
laura21 July 14, 2010
this recipe was good but I failed to notice the indication that it serves 12 people. now I have so much of this stuff I dont know what to do with it. seriously, I could have mixed the salad in the bathtub I had so much barley ( I used barley instead)
 
The R.
The R. July 14, 2010
I could eat it all day, every day so if you don't want it, send it along! LOL Or Foist it on a neighbor.
 
AntoniaJames
AntoniaJames July 13, 2010
Healthierkitchen, that's good to know about the difference in cooking times. Sounds like what's marketed as "farro" (at about five times the cost per pound, incidentally) cooks up a lot more quickly. I always pre-soak my whole grains by boiling them for a minute or two in the morning, covering, and then cooking them up in the evening, so it's never been a problem for me. Thanks! ;o)
 
healthierkitchen
healthierkitchen July 25, 2010
That's a great idea! thirschfeld also recommended a soaking method in the string of posts on Merrill's farro dish. Farro can be pricey, but as laura21 noted, two cups serves a party.
 
The R.
The R. July 12, 2010
For some reason, I couldn't find farro anywhere. I checked my local food co-op and at the large chain supermarket. I ended up using barley. I also changed up the ingredients to use what I had on hand, and it came out really good! I think the dressing is really what makes this dish.
My changes:
I used thyme, instead of basil and parsley.
I used feta, instead of mozzarella.
For veggies, I used spinach and grilled summer squash.
I left out the tomatoes and olives, since I didn't have them on hand.

I love how versatile this recipe is, and hopefully, I'll be able to find farro soon because I'd love to try it!
 
AntoniaJames
AntoniaJames July 13, 2010
You could try asking for "spelt berries" when looking for farro, as that is how they are commonly known here in the US. ;o)
 
healthierkitchen
healthierkitchen July 13, 2010
AJ is right that you can try spelt, but be forwarned that it will probably cook up differently! Most farro sold in the US is semi pearled (or "parlato") and, therefore, cooks a little faster. A while back I bought the bulk spelt at the co-op when they didn't have farro and it took forever to cook, guests waiting, family grumpy, etc. I'm guessing it was whole and not pearled at all. I can see in this recipe and I know in mine, the amount of cooking time for the farro would be very different than for spelt. ncavillones, you could also mail order the farro - I think I even saw it here on Food 52 in the Shop. Sorry to stick my 2 cents in, but figured I'd share my spelt experience.
 
lastnightsdinner
lastnightsdinner July 13, 2010
Are there any Italian markets near you? I have no problem finding farro at my local Whole Foods, but it's everywhere at the Italian markets on Federal Hill and in Boston's North End, so checking an Italian market might be another option for you. Alternately, if any of your local stores carry the Rustichella d'Abruzzo brand of pastas, you might ask if they can order you their farro. You can also order direct from them online. Good luck!
 
The R.
The R. July 13, 2010
thanks, all, for the suggestions! we do have a whole foods about 30 minutes from us, so i'll look there for the farro. i really want to try it!
 
EmilyNunn
EmilyNunn July 9, 2010
Two nights ago I made a batch of this, along with Amanda's Shrimp Bittman and my own corn and cucumber salad. My favorite meal this summer. And, as has been pointed out here, it's completely addictive. You want to keep eating it forever.
 
Midge
Midge July 8, 2010
This is downright addictive. Thanks for turning me on to farro Jennifer! Such nutty deliciousness.
 
witloof
witloof June 29, 2010
i was inspired by this to make a salad with farro. i chopped up cucumber, orange bell pepper, scallions, parsely and mint, and added that to the farro {thanks for the great tip about cooking it with onion!}. i dressed it with olive oil, lemon juice, and chopped garlic. it was delicious.
 
Jennifer P.
Jennifer P. June 29, 2010
This is what I love most about recipes—when they inspire people to think outside the box. Your creation sounds like a refreshing summer dish!
 
lacerise
lacerise June 29, 2010
The salad is delicious even w/o the chopped onion. We really enjoyed it! It's best eaten the day it's made. I think next time I might replace the mozzarella with a more flavorful cheese.
 
Jennifer P.
Jennifer P. June 29, 2010
I'm so glad you enjoyed it. A little note about the mozzarella I use—it's from the local Italian shop is often still warm, having just been made. It has a creamy texture and flavor, something you won't find in a "fresh" mozzarella stocked in the refrigerated section of supermarkets (I'm not sure which you used). I'd love to hear what other cheeses you experiment using, and which is your favorite.
 
Julia A.
Julia A. June 29, 2010
This went over REALLY well! Everyone at my salad pot-luck loved it!
 
Jennifer P.
Jennifer P. June 29, 2010
It really is the kind you can keep eating by the forkful. In fact, there's some left in my fridge and I'm resisting the urge to sneak a bowl since it's almost 11:00pm.
 
Jennifer P.
Jennifer P. June 26, 2010
Glad everyone is enjoying this recipe. It's my new favorite too. I also use a risotto technique to cook farro and the kids go crazy for it. It's a very versatile grain.
 
lastnightsdinner
lastnightsdinner June 25, 2010
I absolutely love farro, and this dish looks amazing. Another great recipe, Jennie!
 
drbabs
drbabs June 24, 2010
Congratulations, Jennifer --great recipe!
 
allie
allie June 24, 2010
Does the recipe list anywhere to chop the other half of the onion and add it? Clearly seems to be what's intended, but I don't see that instruction.
 
Food52
Food52 June 24, 2010
Yes! Thank you for pointing that out. The instructions have been updated.
 
dymnyno
dymnyno June 24, 2010
Faro is my new favorite grain... Ihave been eating it several times a week. Where was it all thesel years! Thanks for a grealt recipe!
 
WinnieAb
WinnieAb June 15, 2010
Believe it or not, I have yet to try farro. This looks wonderful!
 
EmilyNunn
EmilyNunn June 15, 2010
This looks delicious. I wish I could think of something more original to say. But it looks delicious.