Chopped Vegetable Farro Salad
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A fresh, colorful farro salad that tastes every bit as good as it looks. I toss nutty farro with a jumble of Mediterranean vegetables, handfuls of herbs, and salty crumbles of feta, all pulled together with a zippy vinaigrette dressing. It’s the kind of salad you’ll want to eat warm right out of the bowl or set out at room temperature as a fun twist on pasta salad, or even make it the main event for a hearty dinner.
This farro salad features nutty and delicious whole grain farro, combined with all the veggies I use to make this roasted vegetable salad — colorful chopped vegetables and green herbs. Everything is tossed together with an easy vinaigrette you can shake up in a jar.
Serve this salad in a large bowl at room temperature —it’s the perfect dish to bring to casual gatherings like potlucks and picnics.
- Farro: I think farro is one of the best-tasting whole grains. Find it in your grocery store or online, usually labeled “pearled” or “semi-pearled”. It has a really pleasant chewy texture and nutty flavor I can’t get enough of.If your farro isn’t pearled the cooking time will be slightly longer, up to 45 minutes. If you have farro that isn’t pearled or semi-pearled, you can soak the grains overnight before cooking.
Farro salad recipe steps
2. Chop the veggies into small dice. 
2. Combine wine vinegar, fresh lemon juice, garlic, dried herbs and crushed red chili in a jar. Shake well for about 30 seconds, until the vinaigrette is smooth and blended.
3. Pour the dressing over cooked farro and vegetables. 
Mix together with herbs, greens and feta cheese and serve.
Chopped Vegetable Farro Salad with Feta
Recipe Video
Ingredients
Vinaigrette
- ¼ cup (60 ml) extra virgin olive oil
- 2 tablespoons (20 ml) wine vinegar (red or white)
- 1 tablespoon (15 ml) fresh lemon juice
- 1 whole garlic clove, bruised or smashed with a large knife
- ½ teaspoon kosher salt
- ½ teaspoon crushed red chili pepper
- ½ teaspoon dried oregano or Italian herbs
Farro Salad
- 1 ½ cups (255 g) pearled farro
- Kosher salt
- 1 ½ cups cherry tomatoes, quartered
- 1 cup chopped red, yellow or orange bell pepper (or a mix of colors), in ½-inch cubes
- 1 zucchini or 2 Persian cucumbers, chopped into ½-inch cubes
- ½ red onion, chopped into ½-inch cubes
- ½ cup chopped parsley
- 4 ounces (115 g) crumbled feta cheese (¾ cup)
- A few handfuls of arugula or salad greens, optional
Instructions
Make the vinaigrette
- Add all the ingredients to a Mason jar, screw on the top and shake to mix. You can also just whisk the dressing in a small bowl. Pluck out the crushed garlic clove before serving the dressing.The vinaigrette dressing will keep 2-3 days in the refrigerator.
Make the salad
- Bring a medium pot (3-4 quarts) of water to a boil and add 1 tablespoon salt. Cook 20 minutes, or until the grains are swelled and tender, with an "al dente" bite in the center.
- Drain the farro. Transfer to a large serving bowl and let the farro cool about 10 minutes.
- Add the tomatoes, bell pepper, zucchini, red onion and parsley to the farro and stir together. Pour the dressing over (remove the garlic clove) and gently toss to coat in the dressing.
- Taste and season with more salt, vinegar or lemon juice if needed. Sprinkle the cheese over the farro and serve with your choice of salad greens.
Karen’s Notes and Tips
- The farro can be cooked up to 3 days ahead.
- Farro salad tastes best slightly warm or at room temperature. Bring it to room temperature before tossing with the chopped vegetables and dressing.
- The dressed salad keeps 1-2 days in the refrigerator.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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Delicious! I loved the light heartiness of the farro as the grain. A tahini dressing is a wonderful addition. There are good store bought ones available if you don’t have time to make one.
I made this 3 times and love it with everything a salad on bed of lettuce, add to glass noodles or rice, first one I used Farro, 2nd time quinoa and tonight couscous. Quinoa was the best to me. Very easy to make and Tahini dressing makes it even more yummy.
Made this salad tonight, it was so good!! Fresh and delicious!!
Looks delicious! Going to try this soon! Thank you so much!
So simple, fresh and delicious!
Another amazing and easy family style food recipe that has become a part of our weekly rotation!