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Farro Salad with Tomato and Herbs

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Giada De Laurentis


  • 4 cups water
  • 10 ounces farro about 1 1/2 cups
  • 2 teaspoons salt plus more to taste
  • 4 plum tomatoes seeded and chopped
  • 1/2 sweet onion recommended: Walla Walla , chopped {the chefs at work used red onion}
  • 1/4 cup snipped fresh chives
  • 1/4 cup fresh parsley finely chopped
  • 1 large garlic clove minced
  • 2 tablespoons balsamic vinegar
  • Black pepper
  • 1/4 cup extra-virgin olive oil


  1. Combine the water and farro in a medium sauce pan. Add 2 teaspoons salt. Bring to boil over high heat. Reduce heat to medium-low and simmer until farro is tender, about 30 minutes.
  2. Drain farro and transfer to a large bowl to cool. {You can run the farro under cool water and drain to help cool more quickly.}
  3. Add the tomatoes, onions, chives, and parsley to the farro. Toss to combine.
  4. In a medium bowl, whisk together garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

Recipe Notes

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