Italian Farro Salad With Feta And Tomatoes Wellplated Com

When outdoor barbecue weather strikes you best be ready.

Do you know where your flip flops are? Who has the sunscreen? Can someone hose out the cooler?And, most importantly of all, what are we going to EAT at our first outdoor feast???

My vote: Italian farro salad! This farro salad with feta is the kind of recipe that was tailor made for gatherings with friends alongside other summer barbecue recipes because:

It can be prepped ahead.It tastes great at room temperature.It pairs perfectly alongside anything you’ll pull off the grill (we recently enjoyed it with this Grilled Cod).AND it yields enough for a crowd.

I also love that this farro recipe can also last in the refrigerator for several days, making it an excellent candidate for meal prep lunches and dinners.

How to Make Farro Salad

Try this farro salad for your next party, a healthy lunch this week, or for a simple dinner side dish recipe.

Farro is a type of ancient wheat that’s still very popular in Italian cuisine. It’s hearty and pleasantly chewy, and it has a rich, nutty flavor. Its flavor and texture make it a truly versatile grain. Farro recipes can range from casseroles, risottos (like this Farro Risotto with Tomatoes and Parmesan) and pilafs to soups, stews and satisfying grain-based salads like today’s recipe.My cookbook has my top-two favorite farro recipes.

It’s a hearty, wholesome dish with endless possibilities.

The Ingredients

Farro. Tender, chewy, and nutty. Farro is a versatile, fiber-rich ancient grain loaded with plant-based protein and iron.

Feta Cheese. Adds a bit of creaminess and saltiness to the salad.Sun-Dried Tomatoes. I love the bold, concentrated flavor sun-dried tomatoes give this farro salad. Their taste reminds me of a warm day!

Cucumbers. Lends a bit of crunch to the dish that contrasts the chewy, tender farro.Cherry Tomatoes. Easy to find and taste great year round.Peas. I use frozen since they’re a staple in my house. You can swap for fresh if you like, but I find frozen to be just as tasty and so much more convenient.Parsley. Gives this salad fresh, herby flavor.

Olive Oil. I like to use a good quality olive oil with robust flavor that enhances the overall taste of the dressing.Red Wine Vinegar. Provides vital acidity to the dish.Honey. Adds just the right amount of sweetness to the salad.Dijon Mustard. Gives this salad a very subtle zip.

The Directions

Storage Tips

To Store. Store this salad in a covered, airtight container for up to three days.

Recommended Tools to Make this Recipe

Nesting Mixing Bowls. I use these glass bowls almost daily.Mesh Strainer. Perfect for rinsing farro, fruit, and draining small batches of pasta.

Topped with sliced Grilled Chicken Breasts. Served alongside Grilled Salmon in Foil. With a generous scoop of Italian Tuna Salad on top. As a side dish to these Italian Turkey Burgers.