Farro Salad with Red Wine Vinaigrette

This Farro Salad with Red Wine Vinaigrette is loaded with veggies and a healthy, fresh side that can accompany almost any meal. It’s simple and customizable. It’s great for making ahead and holds up well stored in the fridge.

Serve along with these chicken leg quarters or grilled steak for an easy dinner.

Farro salad is a dish I typically make at the beginning of the week to serve as a side for several meals for my son and me. I’ll be honest—the hubs won’t eat it. Although he doesn’t mind any of the ingredients individually, he refuses to have them as a unit. The bright side is that there’s more for the rest of us!

Anyway, back to the salad. In addition to farro, it includes broccoli, tomatoes, red onion, cucumber, and feta. A simple red wine vinaigrette brings everything together to make a satisfying dish. It’s healthy, hearty, and fresh. This salad is ideal for spring and summer grilling, but I enjoy it year-round.

What is farro?

Farro is an ancient grain that resembles barley but has a firmer texture, a slight chewiness, and nutty undertones. It is packed with nutrients and serves as a good source of protein and fiber.

This farro salad is a fantastic side dish for meat and seafood. It pairs well with chicken or pork and is also great alongside fish. I must say, it goes exceptionally well with a juicy slab of steak! Plus, I feel good knowing that I’ve added a healthy balance to a rich meat option.

Recipe highlights:

• Cook and drain farro. Let cool.
• Wash and cut vegetables. 
• Combine and whisk all vinaigrette ingredients.
• Place all vegetables, farro, and feta in a large bowl. Add vinaigrette and toss.
• See the recipe card below for detailed instructions.

Can this salad be made ahead?

Yes. Assembled farro salad (with vinaigrette) holds up well and lasts 3 to 4 days in the fridge. To prevent it from becoming watery, use grape tomatoes or squeeze out the pulp of juicer tomatoes prior to adding them to the salad. 

The ingredients can also be prepped the day ahead and chilled separately until ready to assemble. For the best flavor, allow them to come to room temperature prior to serving.

Customizing the salad:

The salad is simply prepared and versatile. Customize it to suit your taste. Cauliflower, mushrooms, spinach, or asparagus are good substitutions for the vegetables. Add your favorite herbs to the salad base, the vinaigrette, or both. Parsley or basil are always good options.

As for the cheese, if feta is not your thing, mozzarella would be a good alternative…but you do you and use what you want. I’m sure it will be tasty!

This farro salad can be served as a vegetarian main dish. If you need meat as I do, add some cooked chicken or shrimp for a wholesome and delicious meal.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Strainer bowl for draining the farro. This set of 3 is stainless steel, rust-free, and dishwasher safe.
• Spatula for stirring. I have this silicone set and love it. It’s heat resistant up to 600° F.
• A small hand whisk is used to prep the vinaigrette.
• I use Bob’s Red Mill Farro but use what you like. Keep in mind that cooking time may vary with different brands.

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Farro Salad with Red Wine Vinaigrette

Author: Thao | In Good Flavor Cooking Method:Boiling, Mixing Cuisine:American Courses:Sides Recipe Keys: V Vegetarian

Difficulty:BeginnerPrep time: 10 minutesCook time: 35 minutesTotal time: 45 minutesServings:6 Servings

Description

This Farro Salad with Red Wine Vinaigrette is loaded with veggies and a healthy, fresh side that can accompany almost any meal. It’s simple and customizable. It’s great for making ahead and holds up well stored in the fridge.

Ingredients

• 1 1/2 cups farro, cooked to package directions (I use Bob’s Red Mill)
• 2 cups small broccoli florets
• 8 ounces grape tomatoes, halved
• 1 rounded cup diced cucumber 
• 1/2 cup chopped red onion
• 6 ounces (about 1 1/2 cup) feta crumbles

For the Red Wine Vinaigrette:

• 1/3 cup red wine vinegar
• 3/4 cup extra virgin olive oil
• 1/4 rounded teaspoon garlic powder
• 1/4 rounded teaspoon onion powder
• 1 1/4 teaspoon sugar
• 1/2 rounded teaspoon salt
• 1/2 rounded teaspoon black pepper

Instructions

1. Cook the farro according to the package directions. Drain and set aside. Allow it to cool to room temperature before assembly.
2. Wash and prep veggies while the farro cooks and cools. Set aside.
3. Place all but the olive oil vinaigrette ingredients in a small bowl. Gradually add olive oil while whisking to combine.
4. Place the cut vegetables, farro, and feta in a large mixing bowl. Drizzle with all of the vinaigrette and toss to combine. 
5. Allow to sit for 30 minutes, if time permits, for the flavors to meld before serving.
6. Stores well refrigerated for 3 to 4 days.
7. Makes 4 to 6 servings.

Notes:

• Farro cooking time varies depending on the brand used. Depending on the kind of farro, it can range between 15 and 40 minutes.
• For prep ahead: cook farro, prep veggies, and make vinaigrette. The vinaigrette should be stored separately in the refrigerator. Assemble when ready to serve.

Keywords:Farro Salad, Red Wine Vinaigrette, Healthy

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