Springtime Farro Salad

Farro is an ancient grain that has become quite popular these days, it has a rich nutty flavor with just the right amount of chewiness with great health benefits as a bonus! It’s easy to prepare with no fuss at all, just cook up some vegetables to add to it and it becomes the perfect main or side dish!

I made this salad over the weekend to serve alongside some grilled meats but it was just as good eaten all by itself for lunch the next day. Bursting with color, it makes you think of spring doesn’t it?

Cooking the farro is super easy, cover the grain with water, add a little salt, bring it to a boil then cover and simmer for about 20 – 25 minutes, drain, then spread it out on a baking sheet to cool down.

I roasted red, yellow and green peppers, red onion, asparagus, minced garlic, zucchini, artichokes hearts and peas, all in a 425F oven tossed in olive oil, salt and pepper until tender but not mushy. You can use any vegetables you want just make sure to cut them into bite size pieces.

When everything cools down toss the farro with the vegetables into a large bowl and add chopped fresh parsley and basil, a couple of sliced scallions, if you have some lemon olive oil drizzle some of that all over or make your own by whisking fresh lemon juice with olive oil, add salt, pepper and a generous amount of freshly grated Grana Padana cheese. I like to toss and taste to see how everything is flavored adding a little more of this and a little more of that!

Happy Spring!

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Comments

  1. I like farro! It’s a nice alternative to rice. This loosk like a wonderful salad, Marie. Your tulips are beautiful!

  2. Oh Marie, this looks wonderful!
    I love farro.. unfortunately I can’t get it here in the boonies. John and I stayed at this wonderful hotel with an amazing restaurant.. He ordered there salmon and it was on a bed of farro with a creamy garlic sauce. I have yet to make it for him!

    Hope your well.. :)

  3. This sounds delicious and it is very spring-y. I have never tasted farro, I will have to try it. xo,

  4. I bought a bag of farro a while back, and was stumped on what to make with it. You can’t go wrong with roasted veggies, that’s for sure. The colors are gorgeous, and I like that it’s healthy, too!

  5. I substituted barley, and I am so pleased that it’s chewy and full of flavor cooked in org chicken stock in a box. I roasted chopped leeks, and artichoke hearts, both conveniently bagged and frozen at TJ’s.

  6. That is a salad after my own heart! Need to try farro, looks yummy especially with the roasted veggies!

  7. Same as Debbie, wasn’t sure what to do with my bag of farro…..looks like this is it! beautiful!

  8. I love a farro salad – all the spring vegetables make this a “must do.” The colors lift my heart (and health quotient). Waiting… for…the…tulips…to..open.

  9. The colors of this are just beautiful. I’ve never had farro but that is about to change! Thanks for sharing :)

  10. I never had farro. Looks delicious and healthy too!

  11. I have been married almost one year now, and I have tried so many of your recipes in the last year…they make me feel like I can actually cook! Had to say thank you for your blog (my husband thanks you to)… I love it! Also, tried this salad tonight, and it is just PERFECT! Healthy and delicious…. we loved it! Thanks again!

  12. MMMmmmMMMmmm i love farro…your recipe look great!!
    xox Elisabetta

  13. You’re very welcome Jody!and thanks everyone!

  14. And happy spring to you, too, Marie! As a recent convert to all things farro, I love your combination of spring veggies in this gorgeous salad! Farro rules!

  15. I seem to still be waiting for spring these days. It taunts and teases me with a nice day before disappearing again. I’m sitting here wrapped in a heavy sweatshirt thinking about how a nice fresh farro salad with make me think warm sunny thoughts.

    I haven’t had much farro. I tried it for the first time in a local Mario Batali restaurant in a salad that was a bit like this one. I was so hooked that I had to replicate it. It was good enough to get me through a sudden difficult illness that followed.

  16. I love the look of all those fresh veggies! In France, rice salads are popular, and while I’m not a fan, I think I’d love something with roasty farro like this!

  17. I too am new to farro, and am sad I waited so darn long to try it. It is my new favorite grain for in the morning and has taken oatmeal’s beloved spot in the breakfast bowl. It is nice to see this savory version…I will definitely give this a try. Thank you for the continued inspiration!

    Leigh

    http://luvnspoonfuls.blogspot.com/

  18. This is a beautiful springtime salad, Marie! I could eat a bowl of it right now.

  19. I’m a fan of farro, your salad is gorgeous, the colors are eye-popping, just what the old brown grain needed.
    LL

  20. This looks so pretty and so heathful that I might just convince me that it’s actually spring, despite the cold, wet weather outside my door!

  21. Looks so fresh and so good! I just discovered farro and really liked it. Will have to try this!

  22. I need to go back to Caputos to get more. I made a salad with this for a vegan entree at the kitchen. Also for Easter. Love it.

  23. OMG! This looks so yummy. I have a family reunion this weekend and I am going to make this. I’m sure it will be a hit and I’ll send everyone to your blog. Thank you! xo Rachelle

  24. Thank you for this recipe. I made it for my family, sans the asparagus (big sacrifice for me and my husband!) and everyone loved it. The farro is chewy and nutty and soft and wonderful. I found it in bulk at Whole Foods for anyone who is trying to find it. It’s also available online by the pound.

  25. Where do you buy your farro for the spring salad?

    • Rita, Any Italian grocer usually has it. whole foods and even Trader Joe’s has it now if you’re near to one.

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