Totally Flexible Farro Salad

Nutty, toothsome farro is one of my all-time favorite grains, and I love farro salads because they’re so versatile. I’ve been making a lot of these in the Minnie because they come together quickly and allow me to use whatever veggies I have on hand.

Following are some basic proportions to create a dish packed with flavor and texture. Tailor these ingredient suggestions to your personal taste. To create a heartier one-dish meal, I add a shredded chicken or a link of quality sausage.

Basic Farro Salad

2 C cooked farro*

2 C Main Veggie

1 C Highlight Veggie

½ C Cheese

½ C Crunch


½ – 1 C dressing, to taste

Toss farro with veggies, cheese and crunch. Add dressing and stir to combine. Taste and adjust seasoning.

 Ingredient Ideas

Kale & Sweet Potato

  • Main:             Kale, steamed (can be tossed in with farro while it cooks)
  • Highlight:       Sweet Potatoes, cubed, roasted
  • Cheese:         Parmesan, thin ribbons
  • Crunch:         Pumpkin Seeds
  • Herbs:           Sage, Thyme
  • Dressing:       Olive oil & balsamic


  • Main:             Cauliflower, roasted
  • Highlight:       Golden Raisins
  • Crunch #1:    Fried capers
  • Crunch #2:    Almonds, toasted, chopped
  • Herbs:           Thyme, flat leaf parsley, sprinkle of hot pepper flakes
  • Dressing:       Olive oil
  • (I know, second list of suggestions and I’ve already broken the rules. No cheese in this one. See how adaptable this is, though?)

Fig & Arugula

  • Main:             Figs, quartered, fresh or roasted
  • Highlight:       Arugula
  • Cheese:         Soft goat cheese, crumbled
  • Crunch:         Walnuts
  • Herbs:           Basil
  • Dressing:       Mustard vinaigrette

Mushroom & Leek

  • Main:            Mushrooms, sliced, cooked in dry pan until they lose their moisture
  • Highlight:      Leeks, white and light green part only, sautéed till soft
  • Cheese:        Asiago, thin shavings
  • Crunch:        Pine Nuts
  • Herbs:          Thyme
  • Dressing:      Olive oil & lemon juice

Corn, Tomato & Bacon

  • Main:             Sweet Corn, fresh, cut from the cobb
  • Highlight:       Grape & Pear tomatoes, halved
  • Cheese:         Mozzarella, cubed
  • Crunch:         Bacon, crumbled (why not?)
  • Herbs:           Basil, thyme, flat leaf parsley
  • Dressing:       Ranch-style dressing, thinned with white wine vinegar


  • Main:             Mix of Zucchini and Cucumbers, small cubes
  • Highlights:     Sun dried tomatoes, Kalamata olives
  • Cheese:         Feta
  • Crunch:         Sunflower seeds
  • Herbs:           Thyme, Basil
  • Dressing:       Olive oil & red wine vinegar

* I’ve been cooking farro and other grains using the “Pasta Method.” Rather than carefully measuring water and grain ratios, I just toss the raw grain into a big pot of boiling water and simmer, stirring occasionally, until tender. Just strain any extra liquid.

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