Tuscan Farro Salad
Hearty, fresh, and full of Mediterranean flavour—this salad is a perfect make-ahead dish for warm days. With juicy tomatoes, briny olives, creamy mozzarella, and nutty farro tossed in a simple vinaigrette, it’s a satisfying side or light lunch you’ll want on repeat.
Ingredients
1 cup farro (uncooked)
4 tomatoes, diced
1 cup cucumber, diced
1/2 cup red onion, finely chopped
1/2 cup Kalamata olives, pitted and halved
1/2 cup fresh mozzarella balls (bocconcini), halved
1/4 cup fresh basil, chopped
2 tbsp parsley, chopped
Salt & pepper, to taste
For the dressing:
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar or lemon juice
1 clove garlic, minced
1 tsp Dijon mustard (optional for extra tang)
Salt & pepper to taste
Directions
Rinse farro under cold water. In a medium pot, combine farro with 3 cups of water and a pinch of salt. Bring to a boil, reduce heat, and simmer uncovered for 20–30 minutes. Drain any excess water and let cool.
Whisk together olive oil, vinegar/lemon juice, garlic, mustard (if using), salt, and pepper.
In a large bowl, combine cooked farro, tomatoes, cucumber, red onion, olives, mozzarella, and herbs.
Pour the dressing over the salad and toss to combine. Adjust seasoning if needed. Let sit 10–15 minutes before serving (or chill for up to a day for even more flavour).