Note: The Connecticut Media Group is not responsible for posts and comments written by non-staff members.

Farro Salad

Farro Salad

This just might be the perfect dish.  It’s beautiful, delicious, healthy and easy to make.  Like most good salads, it works well with variations.  Try adding a little tuna, or serve it alongside steak or fish.  Just be sure to use your best olive oil, and enough salt and pepper.  This salad can be made a day ahead.  For the best results on the second day, bring it to room temperature before serving and refresh it with a touch of olive oil and a squeeze of lemon. 


2 Cups Farro

3 Tablespoons Kosher Salt (Divided)

1/2 Cup Olive Oil

1 Tablespoon White Wine Vinegar

Juice Of 1 Lemon

1/2 Teaspoon Freshly Ground Pepper

2 Cups Cherry Tomatoes (Halved)

1 Medium English Cucumber (Diced)

1/2 Medium Red Onion (Diced)

1 Cup Basil Leaves (Torn)

In medium-size pan combine farro with 2 quarts water and 2 tablespoons kosher salt.  Bring to boil over a high heat.  Reduce heat to medium-low and simmer 20 to 25 minutes, uncovered, until farro is al dente.  Remove from heat and rinse under cold water immediately.  Drain and transfer to large-size bowl. 

Add 6 tablespoons olive oil, vinegar, half of the lemon juice, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground pepper.  Mix well.  Add tomatoes, cucumbers, onions, and basil leaves.  Finish with remaining olive oil and lemon juice.  Add more kosher salt and pepper if needed. 

Serve at room temperature. 

Serves 8

Prep Time:     20 Minutes

Cook Time:    30 Minutes

Total Time:    50 Minutes

©Tiny New York Kitchen © 2021 All Rights Reserved


Victoria Glavin Hart