Farro Salad
Bacon, tomatoes, and fresh chopped parsley flavor this farro salad with a garlicky balsamic dressing. The recipe is a great example of how the ancient grain farro can be used.
This farro salad is everything you want in a fresh, easy side dish — chewy grains, juicy tomatoes, crisp onions, and a bright garlicky balsamic dressing that ties it all together. It’s hearty without feeling heavy, and the texture contrast is one of the best parts: tender farro against crunchy vegetables and smoky bacon.
It’s the kind of salad that works just as well for make-ahead lunches as it does for summer cookouts or potluck tables. Serve it over greens or enjoy it as is — it’s satisfying, colorful, and full of bold flavor.
What Is Farro?
Farro is an ancient whole grain made from wheat, prized for its naturally chewy texture and nutty, slightly sweet flavor. It holds its shape beautifully when cooked, making it a great choice for salads, bowls, and hearty side dishes. Farro comes in three forms — whole, semi-pearled, and pearled — with pearled farro cooking the quickest and being the type most commonly found in American grocery stores.
What You’ll Like About This Dish
Fresh and bold. Tomatoes, onions, and parsley brighten the nutty farro.
Great texture. Chewy grains, crisp vegetables, and smoky bacon make every bite interesting.
Make-ahead friendly. The flavors meld beautifully after chilling.
Versatile. Serve on its own or spoon over your favorite salad greens.
Ingredient Notes
- Farro: Provides a chewy, hearty base; pearled farro cooks fastest and works well here.
- Tomatoes: Removing seeds keeps the salad from getting watery.
- Red onion: Adds sharp flavor and crunch.
- Green onions: Offer a milder, fresh onion note.
- Bacon: Adds smoky depth; use thick-cut bacon for the best texture.
- Parsley: Brightens the salad and balances the richness.
- Olive oil: A good-quality oil improves the flavor of the simple dressing.
- Balsamic vinegar: Adds sweetness and acidity; choose a syrupy, flavorful one if available.
- Garlic: Freshly minced garlic gives bold flavor.
- Salad greens: Optional base to serve under the farro mixture.
Steps to Make Farro Salad
- Cook the farro until tender, then drain and let it cool.
- Combine the tomatoes, onions, bacon, and parsley in a serving bowl.
- Add the cooled farro and toss gently to blend.
- Whisk together the olive oil, balsamic vinegar, garlic, and pepper.
- Drizzle the dressing over the salad and stir to combine.
- Taste and adjust the seasonings.
- Serve immediately or chill before serving.
Tips for Farro Salad
- Spread the cooked farro on a plate to cool it faster before mixing.
- If using whole farro, allow for a longer cooking time.
- Swap bacon for toasted nuts for a vegetarian version.
- Let the salad rest for 10–15 minutes before serving to help the flavors meld.
Recipe Variations
- Mediterranean style. Add diced cucumber, feta, and olives for a fresh twist.
- Herb-forward salad. Stir in basil, mint, or dill for extra brightness.
- Roasted vegetable version. Mix in roasted zucchini, peppers, or eggplant.
- Citrus dressing. Replace balsamic with lemon juice and zest for a lighter flavor.
- Cheesy option. Add shaved Parmesan or crumbled goat cheese.
Serving Suggestions
- Serve over arugula or mixed greens for a heartier main.
- Add grilled chicken or shrimp for extra protein.
- Pair with grilled vegetables or kebabs for a summery plate.
- Choose crusty bread or focaccia to round out the meal.
- Spoon alongside roasted meats or simple fish dishes.
How to Store
Refrigerate: Store in an airtight container for 3 to 4 days. The flavors continue to develop as it chills.
Make ahead: Prep the farro and vegetables in advance; toss with dressing shortly before serving for the best texture.
Refresh: Add a drizzle of olive oil or a splash of vinegar if the salad seems dry after chilling.
Farro Salad
Ingredients
- 1 1/2 cups farro, uncooked, about 10 ounces
- 4 cups water
- 2 teaspoons kosher salt
- 2 fresh tomatoes, cored, seeds removed, diced
- 1/4 cup red onion, finely chopped
- 2 green onions, thinly sliced
- 6 strips bacon, cooked, drained on paper towels, crumbled
- 2 tablespoons fresh chopped parsley
Dressing
- 4 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 clove garlic, finely minced
- 1/4 teaspoon freshly ground black pepper, or to taste
- kosher salt, to taste
- salad greens for serving
Instructions
- In a medium saucepan, combine the water, farro, and 2 teaspoons of salt. Place the pan over high heat and bring to a boil. Reduce the heat to low, cover the pan, and simmer for about 30 minutes, until the farro is tender. Drain thoroughly and then transfer to a bowl and let cool.
- In a serving bowl, combine the diced tomatoes, red and green onion, bacon, and parsley. Add the cooled farro with the vegetable mixture. Toss gently to blend ingredients.
- In a small bowl, whisk the olive oil with the balsamic vinegar, garlic, and freshly ground black pepper. Drizzle the dressing over the farro and vegetables and then stir to combine. Taste and adjust seasonings, as needed.
- Serve immediately or cover and refrigerate. Remove from the refrigerator about 15 to 20 minutes before serving.
- Serve the salad over mixed salad greens, arugula, or pea shoots.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
