Best 6 Farro Salad With Tomatoes And Herbs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Escape the mundane with a culinary expedition that unveils the delectable Farro Salad with Tomatoes and Herbs. Embark on a flavor-filled escapade as we present a spectrum of enticing variations. Dive into the classic Farro Salad, a symphony of textures and colors, featuring succulent tomatoes, aromatic herbs, and the nutty goodness of farro. For those seeking a vegan delight, our Vegan Farro Salad offers a symphony of fresh vegetables, herbs, and a tangy dressing that bursts with flavor. Indulge in the vibrant Mediterranean Farro Salad, a vibrant medley of sun-kissed tomatoes, fragrant herbs, and a zesty dressing that captures the essence of the Mediterranean. Prepare to be tantalized by the Farro Salad with Roasted Vegetables, where roasted vegetables add a smoky, caramelized dimension to the classic recipe. And for a flavor profile that packs a punch, the Spicy Farro Salad delivers a harmonious blend of heat and freshness, sure to leave your taste buds dancing. Join us on this culinary journey as we explore the diverse realm of Farro Salad, where each variation promises a distinct and unforgettable taste experience.

Here are our top 6 tried and tested recipes!

ITALIAN FARRO SALAD



Italian Farro Salad image

This Italian Farro Salad recipe with feta, fresh tomatoes, and red wine vinaigrette is a perfect, easy meal prep idea or potluck side dish.

Provided by Erin Clarke / Well Plated

Categories     Salad     Side Dish

Time 45m

Number Of Ingredients 16

1 cup uncooked farro
1/4 teaspoon kosher salt
1/2 cup dry packaged sundried tomatoes (not oil packed, cut into julienne slices, rehydrated if dry*)
1 large cucumber (seeded and finely diced)
3/4 cup jarred roasted red peppers (drained and finely diced )
1 pint cherry tomatoes (halved)
1 cup frozen petite peas (thawed)
1/2 cup finely chopped fresh parsley
1/2 cup crumbled feta cheese
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • Rinse and drain farro, then cook according to package instructions. Transfer to a large mixing or serving bowl.
  • While the farro cooks, prepare the dressing: In a small bowl or large measuring cup, whisk together the olive oil, red wine vinegar, Dijon, honey, oregano, salt, and pepper until evenly blended. Pour half of the dressing over the warm farro and sprinkle with 1/4 teaspoon salt. Toss to coat.
  • Add all of the remaining ingredients to the bowl except for the feta: sundried tomatoes, cucumber, roasted red pepper, cherry tomatoes, peas, and parsley. Toss to coat. Taste and add as much of the remaining dressing as you like. Sprinkle with feta, lightly toss again, then season with salt and pepper to taste. Serve cold or at room temperature.

Nutrition Facts : ServingSize 1 (of 10), about 1 cup, Calories 166 kcal, Carbohydrate 21 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Fiber 4 g, Sugar 3 g

FARRO SALAD



Farro Salad image

Farro, an ancient grain, has long been a common ingredient in Italy, but it is now gaining in popularity in the United States. You can use farro to make a type of risotto or in soups, but dressed with a lemony vinaigrette, it makes a lovely grain salad, enhanced by a variety of green vegetables.

Provided by David Tanis

Categories     dinner, lunch, weekday, grains and rice, salads and dressings, main course, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 pound skinny green beans (haricots verts), topped and tailed
1/2 pound sugar snap peas or snow peas, topped and tailed
1 cup farro
3 tablespoons finely diced shallots
Salt and pepper
3 tablespoons lemon juice
1 teaspoon grated lemon zest
3 tablespoons extra-virgin olive oil
1/2 pound medium to large asparagus, tough ends snapped off
2 medium firm, ripe avocados
A handful of basil leaves

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Add green beans and snap peas, and cook for 1 minute. Fish out the beans with a spider, mesh strainer or slotted spoon. Rinse briefly in cool water, then blot on a kitchen towel and set aside.
  • Add farro to the pot, and cook until al dente, 15 to 20 minutes, then drain and spread out on a baking sheet or platter to cool.
  • As the farro cooks, make the vinaigrette: Put shallots in a small bowl. Add a pinch of salt and pepper, lemon juice and zest, and leave for 5 minutes, then whisk in olive oil.
  • Season the farro lightly with salt and pepper. Drizzle with half the vinaigrette, toss and mound.
  • Slice the asparagus in very thin, lengthwise ribbons with a thin-bladed knife or mandolin and place in a medium-size bowl. Add cooked green beans, snap peas and thick slices of avocado. Salt lightly, add remaining vinaigrette and toss gently to coat.
  • Arrange dressed vegetables over farro, garnish with basil leaves and serve.

Nutrition Facts : @context http, Calories 308, UnsaturatedFat 14 grams, Carbohydrate 35 grams, Fat 18 grams, Fiber 11 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 538 milligrams, Sugar 6 grams

CHOPPED HERB SALAD WITH FARRO



Chopped Herb Salad With Farro image

This dish is modeled on a Middle Eastern tabouli. Add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. Notice that I'm calling this dish a chopped herb salad with farro and not a farro salad with chopped herbs. It's modeled on an authentic Middle Eastern tabouli, which should be all about the parsley, with just a small amount of bulgur. I add just one cup of cooked farro or spelt to a generous mix of chopped parsley, mint, arugula and other herbs like basil or dill. There are also chopped tomatoes in the mix, all of it tossed with lemon juice and olive oil.

Provided by Martha Rose Shulman

Categories     dinner, lunch, snack, salads and dressings, vegetables, appetizer, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 11

2 cups chopped fresh flat-leaf parsley (from 2 large bunches)
1/4 cup chopped fresh mint
1 cup chopped arugula or a mix of arugula and other herbs
3/4 pound (2 large) ripe tomatoes, very finely chopped
1 bunch scallions, finely chopped
1 cup cooked farro or spelt
1 teaspoon ground sumac
Juice of 1 to 2 large lemons, to taste
Salt to taste
1/4 cup extra-virgin olive oil
Small leaves from 1 romaine lettuce heart, leaves separated, washed and dried (optional)

Steps:

  • In a large bowl, combine parsley, mint, arugula and/or other herbs, tomatoes, scallions, farro, sumac, lemon juice and salt to taste. Refrigerate for 2 to 3 hours so the farro marinates in the lemon juice.
  • Add olive oil, toss together, taste and adjust seasonings. The salad should taste lemony. Add more lemon juice if it doesn't. Serve with lettuce leaves if desired.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 8 grams, Carbohydrate 17 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 381 milligrams, Sugar 3 grams

FARRO SALAD WITH TOMATOES AND HERBS - GIADA DE LAURENTIIS



Farro Salad With Tomatoes and Herbs - Giada De Laurentiis image

Featured on Giada De Laurentiis' FoodTV show, "Everyday Italian." Farro is similar to wheat berries.

Provided by Julesong

Categories     Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12

4 cups water
10 ounces cracked farro (about 1 1/2 cups)
2 teaspoons salt
1 lb fresh tomato, seeded and chopped
1/2 sweet onion, chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh Italian parsley
1 clove garlic, minced
2 tablespoons balsamic vinegar
fresh ground black pepper
1/4 cup extra virgin olive oil
salt, to taste

Steps:

  • In a medium saucepan, combine the water, farro, and salt, then turn heat to high and bring it all to a boil.
  • When it has come to a boil, reduce the temperature to medium low, cover, and let simmer until the farro is tender, about 30 minutes.
  • Remove from heat, drain mixture well, then pour it all into a large ceramic or porcelain bowl and set aside to let cool.
  • When cooled, add the chopped tomatoes, onion, chives, and parsley, tossing to combine.
  • In a separate bowl, combine the garlic, vinegar, pepper, and olive oil, and whisk well until incorporated to make the dressing.
  • Combine the dressing with the farro mixture, tossing it to coat well; season to taste with salt.
  • Note: this salad can be made the day before and stored in the refrigerator- Giada suggests serving it at room temperature, so just make sure to take it out of the fridge an hour before serving, or taste it cold to see if you like it that way, too; also, a few sliced black and/or green olives can be a nice addition.

Nutrition Facts : Calories 103.8, Fat 9.2, SaturatedFat 1.3, Sodium 787, Carbohydrate 5.1, Fiber 1.2, Sugar 3.2, Protein 1

FARRO SALAD WITH TOMATOES AND HERBS



Farro Salad with Tomatoes and Herbs image

Farro is a type of wheat that was an important component of the Roman Empire's diet, but it fell somewhat out of favor when more refined wheat products became plentiful in Italy. You'll still find it on a lot of Italian tables, though, and especially in soups and salads such as this one. Farro is available in Italian markets and gourmet grocery stores, but brown rice or barley could also be used in this recipe.

Yield 6 side-dish servings

Number Of Ingredients 10

10 ounces farro (about 1 1/2 cups)
2 1/4 teaspoons salt, plus more to taste
1 large garlic clove, minced
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup extra-virgin olive oil
2 medium-sized tomatoes, seeded and chopped
1/2 medium-size sweet onion (such as Walla Walla), finely chopped
1/4 cup snipped fresh chives
1/4 cup finely chopped fresh flat-leaf parsley

Steps:

  • In a medium saucepan, combine 4 cups water and farro. Bring to a boil over high heat. Cover and simmer over medium-low heat until the farro is almost tender, about 20 minutes. Add 2 teaspoons of salt and simmer until the farro is tender, about 10 minutes longer. Drain well, then transfer to a large bowl and let cool.
  • In a medium bowl, mash the garlic with 1/4 teaspoon of salt to make a paste. Whisk in the vinegar and 1/4 teaspoon of pepper, then the oil. Add the tomatoes, onion, chives, and parsley to the farro and toss to combine. Add the vinaigrette to the salad and toss to coat. Season the salad with more salt and pepper to taste. (The salad can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

FARRO SALAD WITH TOMATOES AND ROMANO BEANS



Farro Salad With Tomatoes and Romano Beans image

If you are unfamiliar with farro, here's a primer: Farro is a whole wheat berry with a complex, nutty taste and a hearty texture. In cooking you can use it interchangeably with spelt or wheat berries, though farro is sometimes softer than spelt or wheat berries when cooked. Cook the grains in at least 3 times their volume of salted water or stock for 50 minutes, or until some of the grains begin to splay. Turn off the heat and allow to sit for 15 to 30 minutes, then drain. A cup of uncooked farro will yield three cups cooked.

Provided by Martha Rose Shulman

Categories     salads and dressings, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

2 cups cooked farro
3/4 pound tomatoes, diced, or cherry tomatoes, cut in half
1 tablespoon fresh lemon juice
2 tablespoons cider vinegar or sherry vinegar
1 to 2 teaspoons Dijon mustard (to taste)
1 small garlic clove, minced or puréed
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
1/2 pound romano beans, trimmed and cut in 2-inch lengths
2 to 4 tablespoons chopped fresh basil or parsley, or a combination
2 ounces goat cheese, crumbed (optional)

Steps:

  • In a large bowl combine the farro and tomatoes.
  • Whisk together the lemon juice, vinegar, mustard, garlic, salt, pepper, and olive oil. Toss with the farro and tomatoes and set aside.
  • Bring a pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, add a generous amount of salt and add the green beans. Cook 4 to 5 minutes, until just tender. Transfer to the ice water, then drain. Dry on paper towels.
  • Shortly before serving, add the beans to the farro mixture, along with the chopped herbs. Toss together, taste and adjust seasoning. Sprinkle the goat cheese over the top and serve.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 416 milligrams, Sugar 3 grams, TransFat 0 grams

Tips:

  • Choose the best farro: For this salad, semi-pearled farro is best. It has a slightly chewy texture and a nutty flavor.
  • Cook the farro properly: Be sure to cook the farro according to the package directions. This will ensure that it is tender and flavorful.
  • Use fresh, ripe tomatoes: The tomatoes are the star of this salad, so be sure to use the best ones you can find. Look for tomatoes that are firm, juicy, and flavorful.
  • Chop the vegetables evenly: This will help ensure that they cook evenly and that the salad is visually appealing.
  • Don't overcrowd the pan: When cooking the vegetables, be sure to not overcrowd the pan. This will help them cook evenly and prevent them from becoming soggy.
  • Use a light hand with the dressing: The dressing for this salad is simple, yet flavorful. Be sure to use a light hand with the dressing, so that it doesn't overpower the salad.
  • Let the salad rest: After dressing the salad, let it rest for at least 15 minutes before serving. This will allow the flavors to meld together and the salad to become more flavorful.

Conclusion:

This farro salad with tomatoes and herbs is a delicious and healthy dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and fresh flavors, this salad is sure to be a hit at your next gathering.

Related Topics