19 Flavorful Farro Salads That Will Fill You Right Up

It’s easy to fall in love with farro’s nutty flavor and al dente chewieness — never mind the fact that this ancient grain is good for you too! There are a handful of easy ways to cook farro (and plenty of great recipes for using it in sides, salads, soups and even vegetarian mains) but one of our favorite ways to enjoy it is in a salad. Whether you cook up the perfect farro and sprinkle it over your leafy greens or make this wholesome grain the star of your dish, you’ll find that its versatility makes it easy to pair with all your favorite flavors.

Farro salad can be adapted for any season (or whatever ingredients you have on hand) but there’s no denying that it’s right at home with summery herbs and produce. Take this salad, for example. Jeff tops hearty farro with fresh basil, juicy tomatoes and charred corn for a warm-weather dish you’ll want to eat all year round.

Chef Symon’s pro tip for extra delicious farro? He adds a little cider vinegar and two fresh Bay leaves to the cooking water. After simmering away for 15-30 minutes the grains will be perfectly al dente and infused with flavor.

Fans rave that Giada's 5-star recipe is their "favorite salad for barbecues" and that it's the "perfect summer side". Packed with plenty of flavor from fresh garlic, parsley and snipped chives, it's easy to see why this salad is at the top of everyone's list!

Nutty farro meets tender vegetables in this warm salad that’s both hearty and fresh. Tossed with a bright dressing, it’s a wholesome, feel-good dish that works as a light main or a vibrant side.

Ina Garten’s take on Charlie Bird’s famous farro salad combines nutty grains with crisp apples, fresh herbs and a bright lemon dressing for a lively mix of textures and flavors.

This is the quintessential summer salad — the one that everyone at the cookout lines up for. Cantaloupe, cucumbers and fresh mint are the refreshing base. Sweet cherry tomatoes add bright notes (and color!) and farro lends heft and nutty taste. Salty feta and a tart red wine vinaigrette round out the flavors in this easy make-ahead salad.

The key to perfectly toothsome farro? Make sure you rinse the grains in cold water after boiling. This stops the cooking process and prevents them from getting too soft.

Nancy says, "Radishes are so versatile: They add great color, flavor and texture to a dish”. We couldn’t agree more. Here, they lend a peppery bite and a bit of crunch to a blend of tender farro, tomatoes, cheese and herbs.

Guy recommends making a double batch of this hearty salad and keeping it on hand for a quick, high-protein snack during the day. But he also says that “ this dish is a meal in itself: The veggies, the tender farro and the zesty vinaigrette — they’re all you need!”

The nutty flavor of tahini is the perfect complement to farro. Trisha rounds out the flavors of her simple salad dressing by adding a handful of other staples like honey, lemon juice, olive oil, salt and pepper. Simple and delicious!

Inspired by the classic salad found in some Italian-American restaurants, this version starts by cooking nutty farro, a sturdy grain perfect for soaking up a tangy dressing and as a backdrop for assertive antipasti flavors. Once the farro is cooled, toss with a mustardy vinaigrette, pickley giardiniera, salami, provolone, artichoke hearts and lots of fresh parsley. The result is a punchy, full-flavored summery side.

This salad is as eye-catching as it is delicious. Green beans, red pepper and olive add a pop of color — and a simple, homemade mustard vinaigrette adds a burst of flavor.

This salad makes it easy to fill up on good-for-you ingredients. It’s packed with roasted veggies, hardy greens and, of course, plenty of wholesome farro.

It’s hard to believe that this simple salad cooks up so perfectly sweet-and-savory in just 25 minutes — and with only a handful of ingredients. If pears aren’t in season, apples make a good substitute.

Giada takes farro salad in a whole new direction by adding meaty mushrooms, salty gorgonzola and sweet red grapes. Serve this salad alongside grilled chicken or pork chops — or pack it up in meal prep containers for a make-ahead, vegetarian lunch.

Ina gives her farro salad a tabbouleh-inspired twist by incorporating chopped parsley and mint — and dressing it in a simple blend of olive oil, lemon juice, salt and pepper. The addition of chickpeas makes the dish filling enough that it can stand in as a vegetarian main as well.

Toasting the farro before boiling gives it just a hint of nuttiness. Once cooked, the plump, toothosme grains are tossed with asparagus, tomatoes and a dressing of lemon and olive oil. It's a simple salad that's full of nicely balanced flavors.

Beets and goat cheese are a classic combination — and the inspiration behind this delicious farro salad. Valerie adds the cooked farro to her salad while it’s still warm so that the residual heat gently wilts the beet greens, giving the finished dish the absolute perfect texture.