Garden Vegetable Herb Farro Salad Recipe

Farro salad is my latest obsession, and I swear it’s like a picnic in a bowl—perfectly fresh, delightfully chewy, and bursting with flavor. 🌿

I adore making colorful and healthful plates, and my Garden Vegetable Herb Farro Salad is just that. It’s earthy farro at the base, with paired juicy
cherry tomatoes, crunchy cucumber, and sweet, red bell pepper.

For aromatics, there’s a
healthy handful each of parsley and basil. Their scents beckon you to take a bite.

Drizzle a little olive oil, a tight squeeze of lemon juice, and it is the farro salad of your
salad dreams.

Ingredients

• Farro: A whole grain rich in fiber and protein, providing a nutty flavor.
• Cherry Tomatoes: Juicy and sweet, high in vitamin C and antioxidants.
• Cucumber: Hydrating and low in calories, adds a refreshing crunch.
• Red Bell Pepper: Sweet and crunchy with vitamins A and C.
• Red Onion: Adds a sharp flavor and rich in antioxidants.
• Fresh Basil: Aromatic and adds a touch of sweetness, rich in vitamin K.
• Olive Oil: Heart-healthy fats and enhances flavor absorption.
• Lemon Juice: Tangy and fresh, high in vitamin C.

Ingredient Quantities

• 1 cup farro, rinsed
• 3 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste
• 1/2 cup feta cheese, crumbled (optional)

How to Make this

1. In a medium saucepan, combine the rinsed farro and 3 cups of water or vegetable broth. Bring to a boil, then reduce heat and let it all simmer for about 20-25 minutes, or until the farro reaches that tender and chewy state that means it’s done. If there’s any excess liquid, drain it off. Then set the farro aside to cool.

2. While the farro is cooking, prepare the vegetables: halve the cherry tomatoes, dice the cucumber and red bell pepper, and finely chop the red onion.

3. In a large mixing bowl, combine the cooked and cooled farro, cherry tomatoes, cucumber, red bell pepper, and red onion.

4. Add the chopped parsley and basil to the bowl with the salad ingredients.

5. In a small bowl, whisk together the olive oil, lemon juice, and red wine vinegar to make the dressing.

6. Pour the dressing over the salad and gently toss to ensure all ingredients are well coated.

7. Season with salt and pepper to taste, adjusting as needed.

8. If you want, you can add the crumbled feta cheese and gently fold it into the salad.

9. Let the salad sit for at least 15-20 minutes before serving to allow the flavors to meld together.

10. Serve as a refreshing side dish or a light main course at either a chill or a room temp. Enjoy!

Equipment Needed

1. Medium saucepan
2. Measuring cups
3. Measuring spoons
4. Knife
5. Cutting board
6. Large mixing bowl
7. Small bowl
8. Whisk
9. Strainer (for draining farro)
10. Spoon or spatula (for tossing salad)

FAQ

• Q: Can I use a different grain instead of farro?You can substitute with quinoa, barley, or brown rice if you prefer.
• Q: How long does it take to cook farro?A: Generally, farro requires around 20 to 30 minutes of cooking to achieve tenderness.
• Q: Is this salad suitable for a vegan diet?A: Yes, just leave out the feta cheese, or use a plant-based alternative.
• Q: How should I store leftovers?A: Keep in an airtight container in the fridge for no more than three days.
• Q: Can I make the salad in advance?A: Yes, it’s favorable for meal prep. Make an advance preparation of up to 24 hours for the best flavor.
• Q: What can I add for extra protein?Chickpeas, grilled chicken, or tofu could be added for protein.
• Q: How can I adjust the flavor if the salad is too bland?A: To taste, add more lemon juice, vinegar, salt, or pepper.

Garden Vegetable Herb Farro Salad Recipe Substitutions and Variations

Water or broth made from vegetables: Use chicken broth if you want more flavor.
Use grape tomatoes or diced regular tomatoes: Cherry Tomatoes.
Cucumber: Swap in zucchini for a unique texture.
Red Bell Pepper: Use yellow or orange bell peppers for a flavor and color that are more than slightly different.
Feta Cheese: Goat cheese can be used instead of feta, or it can be omitted entirely for a dairy-free option.

Pro Tips

1. Toast the Farro Before cooking the farro, consider toasting it in a dry pan over medium heat for 3-5 minutes until it becomes fragrant and lightly browned. This will enhance its nutty flavor, adding depth to your salad.

2. Infuse the Dressing Let the olive oil, lemon juice, and red wine vinegar sit with a clove of smashed garlic or a sprig of basil for at least 10 minutes before using it. This will impart more complexity to the dressing.

3. Chill the Ingredients For a refreshing twist, refrigerate the cooked farro and vegetables separately before assembling the salad. A chilled salad can be especially pleasant for warm-weather meals.

4. Customize with Nuts or Seeds Add a handful of toasted pine nuts, almonds, or sunflower seeds for added crunch and flavor. They pair nicely with the existing ingredients and introduce another texture dimension.

5. Mix Up the Herbs Feel free to experiment with different herbs to suit your taste or garden’s bounty. Mint, dill, or cilantro can be excellent additions or substitutions, providing a unique flavor profile to the salad.