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Mediterranean Farro Salad Recipe

Mediterranean Farro Salad

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Average Rating:

Total Reviews: 59

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  • on April 14, 2013

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    I love this recipe because it is so flexible. I've made it with barley, with pearled couscous. When I didn't have enough green beans, I added edamame. Leftover roasted vegetables? Throw 'em in. Took a double recipe to a picnic today and there want one bite left. I received many compliments.

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  • on April 05, 2013

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    Delicious! Especially tasty with the Pork Chops with Fennel and Capers. I will be making this again for sure.

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  • on January 14, 2013

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    This is one of my family's favorite recipes! I added chopped red onion this time and substituted apple cider vinegar for the sherry and honey dijon mustard for the dijon. Definitely trying it with feta!

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  • on August 23, 2012

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    Winner! Tasty and beautiful! Based on previous reviews, I halved the salt. I had to cook my farro an extra 10 minutes, and didn't need all the dressing. We all loved it! I am planning on riffing on this next time I make it. I could see mixing the farro with some rice and/or lentils and varying the veggies. Wonderful!

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  • on July 16, 2012

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    Turned out a bit too salty but otherwise fantastic. A hit with the neighbors. Could easily be made vegan by leaving out the cheese... It is hard to find Farro but I found it at Meijer actually - Whole Foods had 1 bag in the entire store!

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  • on May 23, 2012

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    Just right for the summer. I must watch my intake of vit. K this summer. This salad is perfect for a lunch or side with grilled meats.

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  • on May 07, 2012

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    This salad was really good! The farro has a slightly crunchy texture to it, which made the dish really interesting. I used kalamata olives and substituted red wine vinegar for the sherry vinegar since I did not have any in my pantry.

    I used crumbled parmesan as Giada suggested, but next time I may do feta intstead!

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  • on April 24, 2012

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    We're always searching for recipes that are healthy AND tasty.
    This recipe is in one of our cooking books.

    We did not add olives but everything else was kept the same.

    It was really delicious. My husband especially liked it.
    It's easy to overcook the farro though so constantly check up on it.

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  • on February 04, 2012

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    I just got done making this and it is delicious! What a healthy and satisfying dish. I took the advise of one of the other reviewers and used feta and red wine vinegar. Other than that, I didn't change a thing. My 3 year old son loved it too! Thanks Giada :o

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  • on February 03, 2012

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    We make a batch of this farro salad every couple weeks and vary the type of vinegar, cheese and vegetables to keeep it interesting. A one cup serving is a ridiculously delicious way to get 7 grams or so of fiber.

    If you can't find farro in your local stores, it's readily available online from Amazon and others. Be sure to get "farro perlato" (sometimes labelled "semi-pearled". If you accidentally buy whole farro just saok it in cold water for half an hour before cooking it.

    For extra zing, substitute sheep's milk feta for the parmesan (but leave out that last 1/2 tsp. of salt and red wine vinegar for the sherry vinegar.

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