Easy Farro Salad
This Easy Farro Salad is the perfect dish to whip up when you’re craving something fresh and delicious. Seriously, if you can stir a spoon, you can make this. Not only is it super easy, but it’s packed with flavor and all the good stuff. If you’re into easy dinners, you’ll flip over my Buffalo Tuna Salad too.
Why This Easy Farro Salad Hits Different
- Ready in 30 minutes flat
- One bowl, minimal dishes
- Kid-tested, parent-approved
- Uses stuff you probably already have at home
- Leftovers? They taste even better the next day
This is the recipe I make when I really don’t feel like cooking — and it still turns out amazing. Okay, let’s get into it!
What You’ll Need
- For the salad:
- 1 cup pearl farro, rinsed (the cheap kind works fine)
- 3 cups vegetable or chicken broth (or water + 1 tsp salt)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced (seeded if very watery)
- 1/2 small red onion, finely chopped
- 2 cups baby spinach or arugula, roughly chopped
- 1/2 cup crumbled feta cheese (optional, I like extra)
- 1/4 cup toasted almonds or walnuts, roughly chopped
- 2 tablespoons fresh parsley, chopped (a handful of fresh herbs — optional but SO worth it)
- For the dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 small garlic clove, minced
- 1 teaspoon Dijon mustard (optional, for creaminess)
- Salt and black pepper to taste
How to Make It — Stupid Easy
- First things first — rinse the farro under cold water. Put it in a pot with the broth and a pinch of salt. Bring to a boil, then reduce to a simmer and cook until tender (about 20–25 minutes for pearl farro). Drain any excess liquid.
- While the farro cooks, prep the veggies: halve the tomatoes, dice the cucumber, chop the onion, and tear the greens. Toast the nuts in a dry pan over medium heat for 3–4 minutes until fragrant.
- Make the dressing by whisking together olive oil, lemon juice, minced garlic, Dijon, salt, and pepper in a small bowl. Taste and adjust the acidity or salt.
- When the farro is done, let it sit for 5 minutes to cool slightly. Transfer to a large bowl and toss with the dressing while still warm. Add the tomatoes, cucumber, onion, and greens. Mix gently.
- Fold in the feta and toasted nuts, then sprinkle parsley on top. Serve warm or at room temperature. If it seems dry, add another drizzle of olive oil or a squeeze of lemon. And that’s literally it. Dinner is served!
Best Ways to Serve
- Throw it next to some garlic bread and call it a night.
- My kids like it with grilled chicken, I drown mine in hot sauce.
- Honestly? Perfect straight out of the bowl with a fork.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to freeze it, portion it out and pop it in the freezer for up to 2 months. When you’re ready to eat, just pop it in the microwave for 2–3 minutes — good as new. If it even lasts that long in your house.
Quick Tips So You Nail It
- Don’t skip toasting the nuts — that’s where the magic happens.
- If your cucumber is really watery, just seed it to prevent the salad from getting soggy.
- Want it extra zesty? Add a pinch of zest from that lemon.
- Feel free to experiment with what you have on hand; this one is super forgiving.
Fun Ways to Switch It Up
- Going dairy-free? Use avocado instead of feta — nobody will know.
- Feeling spicy? Throw in some sliced jalapeños or a pinch of red pepper flakes.
- Short on time? Skip toasting the nuts and it’s still delicious.
Got Questions? I Got You
Can I prep this the night before?
Absolutely! Just keep the dressing separate until you’re ready to serve.
I don’t have feta — what else works?
You can swap it for goat cheese or skip it altogether. It’ll still be tasty!
Help! Mine came out too mushy. What happened?
Most likely, the farro got overcooked. Next time, just keep an eye on it and check a bit before the timer goes off.
Is this freezer-friendly?
Yes, you can freeze it! Just be sure to let it cool completely before storing.
Go Make This Tonight
This is the kind of recipe that makes you feel like you’ve got your life together — even on a crazy Tuesday. If you try it, come back and drop a star rating — it seriously helps! Pin this recipe so you don’t lose it when you need it most! Know someone who needs an easy dinner win? Share this on Facebook. So what are you adding to yours? Extra cheese? Hot sauce? Tell me in the comments!
For a different spin, check out this Simple Farro Salad for more delicious ideas.
Easy Farro Salad
Ingredients
For the salad
- 1 cup pearl farro, rinsed The cheap kind works fine
- 3 cups vegetable or chicken broth (or water + 1 tsp salt)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced (seeded if very watery)
- 1/2 small red onion, finely chopped
- 2 cups baby spinach or arugula, roughly chopped
- 1/2 cup crumbled feta cheese Optional, I like extra
- 1/4 cup toasted almonds or walnuts, roughly chopped
- 2 tablespoons fresh parsley, chopped A handful of fresh herbs — optional but SO worth it
For the dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 small garlic clove, minced
- 1 teaspoon Dijon mustard Optional, for creaminess
- Salt and black pepper to taste
Instructions
Cooking the Farro
- Rinse the farro under cold water.
- Put it in a pot with the broth and a pinch of salt.
- Bring to a boil, then reduce to a simmer and cook until tender (about 20–25 minutes for pearl farro).
- Drain any excess liquid.
Preparing the Vegetables
- While the farro cooks, halve the tomatoes, dice the cucumber, chop the onion, and tear the greens.
- Toast the nuts in a dry pan over medium heat for 3–4 minutes until fragrant.
Making the Dressing
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon, salt, and pepper.
- Taste and adjust the acidity or salt.
Assembling the Salad
- When the farro is done, let it sit for 5 minutes to cool slightly.
- Transfer to a large bowl and toss with the dressing while still warm.
- Add tomatoes, cucumber, onion, and greens, mixing gently.
- Fold in the feta and toasted nuts, then sprinkle parsley on top.
- Serve warm or at room temperature. If it seems dry, add another drizzle of olive oil or a squeeze of lemon.