Farro Tomato Salad with Herbs Recipe

This vibrant Farro Tomato Salad marries the nutty chew of farro with juicy tomatoes, fragrant herbs, and a zesty vinaigrette. It’s an ideal choice for light meals, refreshing sides, or a make-ahead dish that shines at any gathering.

Farro Tomato Salad with Herbs Recipe
Farro Tomato Salad with Herbs Recipe

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Ingredients Overview

The foundation of this salad lies in farro, with its hearty texture and subtle nutty flavor. Fresh, ripe tomatoes provide a juicy contrast, while sweet onions, parsley, and chives add depth and freshness. A simple vinaigrette of balsamic vinegar, olive oil, and minced garlic ties everything together with a harmonious balance of tangy and savory notes.

Step-by-Step Preparation Guide

Cooking the Farro
Begin by rinsing the farro thoroughly under cold water to remove any residual starch or dust. In a saucepan, combine the farro with water and salt, and bring to a boil. Reduce the heat and simmer until the grains are tender yet retain a slight chew. Drain and cool, allowing the farro to reach room temperature before assembling the salad.

Prepping the Vegetables and Herbs
Seed and dice the tomatoes carefully to minimize excess moisture. Finely chop the sweet onion, parsley, and snip the chives to ensure even distribution of flavors. This preparation ensures that each bite is bursting with fresh, aromatic goodness.

Making the Vinaigrette
In a medium bowl, whisk together minced garlic, balsamic vinegar, olive oil, and a touch of salt and pepper. The vinaigrette should emulsify into a smooth and glossy mixture. Adjust the seasoning to suit your palate, adding a pinch more salt or pepper if needed.

Assembling the Salad
Once the farro has cooled, transfer it to a large mixing bowl. Gently fold in the chopped vegetables and herbs, being mindful not to crush the tomatoes. Drizzle the vinaigrette over the mixture and toss until every ingredient is coated in the tangy dressing.

Chilling and Serving
For the best flavor, refrigerate the salad overnight to allow the ingredients to meld. Before serving, bring the salad to room temperature to enhance its vibrant taste.

Farro Tomato Salad with Herbs Recipe
Farro Tomato Salad with Herbs Recipe

Recipe Tips

Always rinse the farro thoroughly to eliminate any grit.

Opt for in-season tomatoes to maximize the salad’s natural sweetness.

Experiment with alternative grains like quinoa or barley for a different texture.

What to Serve With This Recipe

Pair with grilled protein such as chicken, salmon, or tofu for a complete meal.

Serve alongside crusty bread or a light soup for a balanced lunch.

Complement the flavors with a crisp white wine or sparkling citrus-infused water.

Frequently Asked Questions

Can I use a different onion?
Yes, red onions add a sharper bite, while yellow onions provide a milder flavor.

Is it necessary to refrigerate the salad overnight?
While not mandatory, refrigerating allows the flavors to meld beautifully.

How long will leftovers last?
Properly stored in an airtight container, the salad will stay fresh for up to three days.

Storage and Reheating Instructions

Store leftovers in a sealed container to maintain their freshness. Reheating isn’t typically required, but if desired, gently warm the salad in a skillet over low heat.

This Farro Tomato Salad is endlessly adaptable. Enhance it with additions like creamy feta, roasted vegetables, or toasted nuts for extra texture. Its versatility makes it a perfect choice for potlucks, meal prepping, or simply enjoying a wholesome and flavorful dish at home.

Farro Tomato Salad with Herbs Recipe
Farro Tomato Salad with Herbs Recipe

Ingredients

4 cups water
10 ounces farro (approximately 1 1/2 cups)
2 teaspoons salt, plus additional to taste
1 pound tomatoes, seeded and diced
1/2 sweet onion (e.g., Walla Walla), finely chopped
1/4 cup fresh chives, snipped
1/4 cup fresh Italian parsley leaves, finely chopped
1 large garlic clove, minced
2 tablespoons balsamic vinegar
Freshly ground black pepper
1/4 cup extra-virgin olive oil

Instructions

Combine the water and farro in a medium-sized saucepan. Stir in 2 teaspoons of salt and bring the mixture to a boil over high heat. Once boiling, lower the heat to medium-low, cover the saucepan, and allow the farro to simmer gently for approximately 30 minutes or until it is tender. Drain any excess water, then transfer the cooked farro to a large mixing bowl to cool.

Once the farro has cooled slightly, add the chopped tomatoes, sweet onion, snipped chives, and parsley. Gently toss to ensure the ingredients are evenly distributed.

In a separate medium bowl, whisk together the minced garlic, balsamic vinegar, a pinch of salt, freshly ground black pepper, and the olive oil until the vinaigrette is well-emulsified. Pour the vinaigrette over the farro mixture, tossing thoroughly to coat every ingredient with the flavorful dressing.

For optimal flavor, the salad can be refrigerated overnight. Allow it to return to room temperature before serving to fully enjoy its vibrant flavors.

Farro Tomato Salad with Herbs Recipe

Farro Tomato Salad with Herbs Recipe

Savor the hearty texture of farro paired with juicy tomatoes, fresh herbs, and a tangy vinaigrette in this vibrant salad that’s perfect for any occasion.
Print Pin Rate
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: Farro Tomato Salad with Herbs Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

  • 4 cups water
  • 10 ounces farro approximately 1 1/2 cups
  • 2 teaspoons salt plus additional to taste
  • 1 pound tomatoes seeded and diced
  • 1/2 sweet onion e.g., Walla Walla, finely chopped
  • 1/4 cup fresh chives snipped
  • 1/4 cup fresh Italian parsley leaves finely chopped
  • 1 large garlic clove minced
  • 2 tablespoons balsamic vinegar
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil

Instructions

  • Combine the water and farro in a medium-sized saucepan. Stir in 2 teaspoons of salt and bring the mixture to a boil over high heat. Once boiling, lower the heat to medium-low, cover the saucepan, and allow the farro to simmer gently for approximately 30 minutes or until it is tender. Drain any excess water, then transfer the cooked farro to a large mixing bowl to cool.
  • Once the farro has cooled slightly, add the chopped tomatoes, sweet onion, snipped chives, and parsley. Gently toss to ensure the ingredients are evenly distributed.
  • In a separate medium bowl, whisk together the minced garlic, balsamic vinegar, a pinch of salt, freshly ground black pepper, and the olive oil until the vinaigrette is well-emulsified. Pour the vinaigrette over the farro mixture, tossing thoroughly to coat every ingredient with the flavorful dressing.
  • For optimal flavor, the salad can be refrigerated overnight. Allow it to return to room temperature before serving to fully enjoy its vibrant flavors.

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