This slideshow requires JavaScript.

The hearty grain farro offers a wealthy of healthy options, whether you steam it like rice, or dress it like lettuce. It’s packed tons of nutrients.  Farro is loaded with  fiber, magnesium, and tons of vitamins.

Farro Salad

4 cups water

10 ounces farro (about 1  1/2 cups)

2 teaspoons sea salt, add to taste

1 pound tomatoes, seeded and chopped

1/2 sweet onion chopped

1/4 cup snipped fresh chives

1/4 cup olives

1/4 cup finely chopped fresh basil leaves

1 large garlic clove, minced

2 tablespoons balsamic vinegar

Freshly ground black pepper

1/4 cup extra-virgin olive oil


Combine the water and farro in a medium saucepan. Add 2 teaspoons of sea salt. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 30 minutes. Drain well, and then transfer to a large bowl to cool.

Add the tomatoes, onion, olives, chives, and basil to the farro, and toss to combine.

In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

The salad can be refrigerated overnight. Bring to room temperature before serving.

Yummy ideas.  Create a wrap, by taking large romaine or butter lettuce leaves and filling with farro salad.  Also try stuffing tomatoes or red bell peppers for crunchy farro salad delights.  To add a layer of creamy flavor, top with a spoon full of plain yogurt or serve yogurt on the side.

This recipe will also work with quinoa, couscous, or rice.  Try adding any of your favorite raw or cooked veggies to your salad.  I often use asparagus, cucumber, carrots and beets.  Have fun!

More of my favorite recipes: