Name: Farro Salad with Red Wine Vinaigrette
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 1/2 cups farro, cooked to package directions (I use Bob’s Red Mill); 2 cups small broccoli florets; 8 ounces grape tomatoes, halved; 1 rounded cup diced cucumber; 1/2 cup chopped red onion; 6 ounces (about 1 1/2 cup) feta crumbles; 1/3 cup red wine vinegar; 3/4 cup extra virgin olive oil; 1/4 rounded teaspoon garlic powder; 1/4 rounded teaspoon onion powder; 1 1/4 teaspoon sugar; 1/2 rounded teaspoon salt; 1/2 rounded teaspoon black pepper

This Farro Salad with Red Wine Vinaigrette is loaded with veggies and makes a healthy, fresh side to accompany most any meal. It’s simple and customizable. Great for making ahead and holds up well stored in the fridge.

Serve along with these chicken leg quarters or grilled steak for an easy dinner.

Farro salad is a dish I typically make at the beginning of the week to serve as a side for several meals for my son and me. I’ll keep it real and confess the hubs won’t eat it. Even though he doesn’t mind any of the ingredients individually, he refuses to have them as a unit. The bright side is there’s more for the rest of us!

Anywho, back to the salad. Along with farro, there are also broccoli, tomatoes, red onion, cucumber, and feta. A simple red wine vinaigrette brings everything together to make a satisfying dish. It’s healthy, hearty, and fresh. This salad is ideal for spring and summer grilling, but I enjoy it year round.

What is farro?

Farro is an ancient grain that is similar to barley but with a firmer texture, slight chew, and nutty undertones. It is nutrient packed and a good source of protein and fiber.

This farro salad makes a fantastic side dish for meat and seafood. It pairs well with chicken or pork and great with fish. I’ll tell ya, it’s SO good alongside a juicy slab of steak! And I feel good that I’ve added balance to the decadent meat option.

Recipe highlights:

Cook and drain farro. Let cool.
Wash and cut vegetables.
Combine and whisk all vinaigrette ingredients.
Place all vegetables, farro, and feta in large bowl. Add vinaigrette and toss.
See recipe card below for detailed instructions.

Can this salad be made ahead?

Yes. Assembled farro salad (with vinaigrette) holds up well and lasts 3 to 4 days in the fridge. To prevent it from becoming watery, use grape tomatoes or squeeze out the pulp of juicer tomatoes prior to adding to the salad.

The ingredients can also be prepped the day ahead and chill separately until ready to assemble. Allow to come to room temperature prior to serving for best flavor.

Customizing the salad:

The salad is simply prepared and versatile. Customize it to suit your taste. Cauliflower, mushrooms, spinach, or asparagus are good substitutions for the vegetables. Add your favorite herbs to the salad base, or the vinaigrette, or both. Parsley or basil are always good options.

As for the cheese, if feta is not your thing, mozzarella would be a good alternative…but you do you and use what you want. I’m sure it will be tasty!

This farro salad can be served as a vegetarian main dish. If you need meat as I do, add some cooked chicken or shrimp for a wholesome and delicious meal.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

Strainer bowl for draining the farro. This set of 3 is stainless steel, rust-free, and dishwasher safe.
Spatula for stirring. I have this silicone set and love it. It’s heat resistant up to 600° F.
A small hand whisk for prepping the vinaigrette.
I use Bob’s Red Mill Farro, but use what you like. Keep in mind that cook may vary with different brands.

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