Italian Farro Salad

This cold farro dish is loaded with Mediterranean-inspired ingredients, tons of vegetables, and flavors reminiscent of chopped salad. It's hearty, healthy, and customizable. Serve it as a side dish or base for a main course.

Course Salad, Side Dish

Cuisine Italian, Mediterranean

Prep Time 20

Cook Time 35

Total Time 55

Servings 2-cup servings

Calories 492kcal

Author Lizzie Streit, MS, RDN

Ingredients

Farro salad

1 cup dry farro about 2.5 cups cooked
1 cup roasted red peppers from about 2 red peppers, or use jarred ones; chopped
¾ to 1 cup quartered artichoke hearts in water, about 1 9.9 oz jar; chopped
1 cucumber peeled, seeded, and chopped
¼ cup sliced pepperoncini peppers up to ½ cup if you want more spice; chopped
¼ cup chopped fresh parsley
8 ounce mozzarella pearls

Dressing

¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon lemon juice
½ cup diced red onion
1 clove garlic minced
2 tablespoons capers with their brine
½ teaspoon dried oregano
½ teaspoon kosher salt

US Customary - Metric

Instructions

Prepare the farro. My preferred method is to bring 8 cups of water and ½ teaspoon salt to a boil. Add the farro, return to a boil, then reduce heat to medium to maintain a rapid simmer. Cook for 25 to 30 minutes until tender and chewy. Refer to the instructions on your package of farro in case they differ (some don't require as long of a cooking time). Make the farro up to a few days in advance and store in the fridge to cut back on prep time.
Note: If you are not using jarred roasted red peppers, you should also prepare them before completing the rest of the steps. Refer to my Italian Roasted Red Peppers recipe if needed.
While the farro is cooking, prepare the rest of the ingredients. Chop the veggies and parsley.
In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, lemon juice, red onion, garlic, capers, oregano, and salt.
Combine the cooked farro, prepared vegetables and parsley, and mozzarella in a mixing bowl. Pour the dressing over the ingredients and stir well until coated.
Serve the salad immediately, or let it sit in the fridge for a couple hours to chill. Enjoy!
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Notes

Store leftovers in an airtight container in the fridge for up to 3 to 5 days.
Possible additions include salami, chickpeas, chicken, lettuce, olives, parmesan, and/or tomatoes.

Nutrition