10 Delicious Farro and Tomato Salad Recipes

Vibrant, versatile, and packed with flavor, farro and tomato salads are the perfect way to bring a burst of freshness to your table. Whether you’re looking for a quick lunch, a hearty side, or a light dinner option, these 10 delicious recipes promise to delight your taste buds and add a colorful twist to your meals. Dive in and discover your new favorite dish!

Mediterranean Farro and Tomato Salad with Feta

Ready to bring a taste of the Mediterranean to your table? This Mediterranean Farro and Tomato Salad with Feta is a refreshing, nutritious dish that’s perfect for summer gatherings or a healthy lunch option.

Ingredients

• For the salad:
  • 1 cup farro, rinsed
  • 2 cups water
  • 1 pint cherry tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley
• For the dressing:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the rinsed farro and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 25 minutes, or until the farro is tender and the water is absorbed. Tip: Farro should be chewy but not hard when done.
3. While the farro cooks, prepare the dressing by whisking together olive oil, lemon juice, minced garlic, salt, and pepper in a small bowl. Set aside.
4. Once the farro is cooked, transfer it to a large bowl and let it cool for 10 minutes. Tip: Cooling the farro prevents the tomatoes from wilting when mixed in.
5. Add the halved cherry tomatoes, crumbled feta cheese, and chopped parsley to the bowl with the farro.
6. Pour the dressing over the salad and toss gently to combine all the ingredients. Tip: For best flavor, let the salad sit for 5 minutes before serving to allow the flavors to meld.

Perfectly balanced, this salad offers a delightful mix of textures from the chewy farro to the juicy tomatoes and creamy feta. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it on its own for a light and satisfying dish.

Summer Farro and Tomato Salad with Basil

Creating a refreshing and hearty Summer Farro and Tomato Salad with Basil is simpler than you might think, perfect for those warm evenings when you crave something light yet satisfying.

Ingredients

• For the salad:
  • 1 cup farro
  • 2 cups water
  • 1 pint cherry tomatoes, halved
  • 1/4 cup fresh basil leaves, thinly sliced
• For the dressing:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Rinse the farro under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed farro and 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes, or until the farro is tender but still chewy. Tip: Avoid stirring the farro too much to prevent it from becoming mushy.
4. While the farro cooks, halve the cherry tomatoes and thinly slice the basil leaves.
5. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper to make the dressing.
6. Once the farro is cooked, drain any excess water and let it cool for 5 minutes. Tip: Cooling the farro slightly before mixing helps maintain the salad’s texture.
7. In a large bowl, combine the cooked farro, cherry tomatoes, and basil. Drizzle the dressing over the salad and toss gently to combine. Tip: For the best flavor, let the salad sit for 10 minutes before serving to allow the ingredients to meld.

You’ll love the contrast of the chewy farro with the juicy tomatoes and the fresh burst of basil. Try serving this salad alongside grilled chicken or fish for a complete summer meal.

Roasted Tomato and Farro Salad with Garlic Dressing

Start by preheating your oven to 400°F to ensure it’s ready for roasting the tomatoes, which will bring out their natural sweetness and add depth to the salad.

Ingredients

• For the roasted tomatoes:
  • 2 cups cherry tomatoes, halved
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the farro:
  • 1 cup farro, rinsed
  • 2 cups water
  • 1/2 tsp salt
• For the garlic dressing:
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400°F.
2. Toss the halved cherry tomatoes with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Spread them in a single layer for even roasting.
3. Roast the tomatoes in the preheated oven for 20 minutes, or until they are soft and slightly caramelized.
4. While the tomatoes are roasting, combine 1 cup farro, 2 cups water, and 1/2 tsp salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the farro is tender and the water is absorbed.
5. In a small bowl, whisk together 2 cloves minced garlic, 1/4 cup olive oil, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper to make the dressing.
6. Once the farro is cooked, fluff it with a fork and let it cool slightly.
7. In a large bowl, combine the cooked farro, roasted tomatoes, and garlic dressing. Toss gently to mix.
8. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

Enjoy the contrasting textures of the chewy farro and the juicy roasted tomatoes, all brought together by the bold garlic dressing. This salad is perfect as a hearty side or can be topped with grilled chicken for a complete meal.

Farro and Cherry Tomato Salad with Balsamic Glaze

You’ll find this Farro and Cherry Tomato Salad with Balsamic Glaze to be a refreshing and hearty dish perfect for any season. Let’s walk through the steps to create this vibrant salad together.

Ingredients

• For the salad:
  • 1 cup farro, rinsed
  • 2 cups water
  • 1 pint cherry tomatoes, halved
  • 1/4 cup fresh basil, chopped
  • 1/4 cup red onion, thinly sliced
• For the balsamic glaze:
  • 1/2 cup balsamic vinegar
  • 2 tbsp honey
• For dressing:
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the farro and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 25 minutes or until the farro is tender and water is absorbed. Tip: Farro should be chewy but not hard.
3. While the farro cooks, prepare the balsamic glaze by combining balsamic vinegar and honey in a small saucepan over medium heat.
4. Simmer the mixture for 10 minutes, stirring occasionally, until it thickens to a syrup consistency. Tip: The glaze will continue to thicken as it cools.
5. In a large bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
6. Add the cooked farro, cherry tomatoes, basil, and red onion to the bowl with the dressing. Toss gently to combine.
7. Drizzle the balsamic glaze over the salad just before serving. Tip: For an elegant presentation, serve the salad on a platter and drizzle the glaze in a zigzag pattern.

Offering a delightful contrast of textures, the chewy farro and juicy cherry tomatoes are perfectly complemented by the sweet and tangy balsamic glaze. Serve this salad as a standalone meal or alongside grilled chicken for a more substantial dish.

Hearty Farro and Tomato Salad with Avocado

Alright, let’s dive into making a refreshing and nutritious dish that’s perfect for any season. This Hearty Farro and Tomato Salad with Avocado combines wholesome grains with fresh vegetables for a satisfying meal.

Ingredients

• For the salad:
  • 1 cup farro, rinsed
  • 2 cups water
  • 1 pint cherry tomatoes, halved
  • 1 ripe avocado, diced
  • 1/4 cup red onion, finely chopped
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. In a medium saucepan, combine the rinsed farro and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes, or until the farro is tender and the water is absorbed. Tip: Stir occasionally to prevent sticking.
3. While the farro cooks, prepare the dressing by whisking together olive oil, lemon juice, honey, salt, and pepper in a small bowl. Set aside.
4. Once the farro is cooked, remove from heat and let it cool for 5 minutes. Tip: Spread it on a tray to cool faster if you’re in a hurry.
5. In a large mixing bowl, combine the cooled farro, halved cherry tomatoes, diced avocado, and chopped red onion.
6. Pour the dressing over the salad and gently toss to combine all ingredients evenly. Tip: Use a rubber spatula to avoid mashing the avocado.
7. Serve immediately or chill in the refrigerator for 30 minutes to enhance the flavors.

Kick back and enjoy the delightful contrast of textures, from the chewy farro to the creamy avocado, all brought together by the tangy dressing. For an extra touch, serve on a bed of greens or alongside grilled chicken for a more substantial meal.

Spicy Farro and Tomato Salad with Chili Dressing

Yield to the vibrant flavors of summer with this Spicy Farro and Tomato Salad, a dish that combines the nutty wholesomeness of farro with the juicy burst of tomatoes, all tied together with a fiery chili dressing. Perfect for those who love a bit of heat in their meals, this salad is as nutritious as it is delicious.

Ingredients

• For the salad:
  • 1 cup farro, rinsed
  • 2 cups water
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/4 cup fresh basil, chopped
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp honey
  • 1/2 tsp chili flakes
  • 1/2 tsp salt

Instructions

1. In a medium saucepan, combine the farro and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes, or until the farro is tender and the water is absorbed.
3. While the farro cooks, prepare the dressing by whisking together olive oil, red wine vinegar, honey, chili flakes, and salt in a small bowl until well combined.
4. Transfer the cooked farro to a large mixing bowl and let it cool for 5 minutes.
5. Add the cherry tomatoes, red onion, and fresh basil to the bowl with the farro.
6. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
7. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

This Spicy Farro and Tomato Salad offers a delightful contrast of textures, from the chewy farro to the crisp vegetables, all enveloped in a dressing that packs a punch. Serve it as a standalone lunch or as a robust side dish at your next barbecue for a refreshing yet spicy kick.

Farro and Tomato Salad with Cucumber and Red Onion

Discover the perfect blend of textures and flavors with this simple yet satisfying Farro and Tomato Salad. Designed for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• For the salad:
  • 1 cup farro, rinsed
  • 2 cups water
  • 1 large cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. In a medium saucepan, combine the rinsed farro and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes, or until the farro is tender and the water is absorbed. Tip: Stir occasionally to prevent sticking.
3. While the farro cooks, prepare the vegetables. Dice the cucumber, halve the cherry tomatoes, and thinly slice the red onion.
4. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to make the dressing. Tip: Adjust the vinegar for more tang if desired.
5. Once the farro is cooked, transfer it to a large bowl and let it cool for 5 minutes.
6. Add the prepared vegetables to the bowl with the farro.
7. Pour the dressing over the salad and toss gently to combine. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

This salad offers a delightful crunch from the cucumber and a sweet burst from the tomatoes, balanced by the tangy dressing. Serve it as a standalone lunch or alongside grilled chicken for a heartier meal.

Farro and Sun-Dried Tomato Salad with Pine Nuts

Yield a refreshing and nutritious dish that’s perfect for summer picnics or a light lunch. This farro and sun-dried tomato salad with pine nuts combines chewy grains, tangy tomatoes, and crunchy nuts for a satisfying texture.

Ingredients

• For the salad:
  • 1 cup farro, rinsed
  • 2 cups water
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/4 cup pine nuts, toasted
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp salt

Instructions

1. In a medium saucepan, combine the rinsed farro and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 25 minutes, or until the farro is tender and water is absorbed. Tip: Stir occasionally to prevent sticking.
3. While the farro cooks, toast the pine nuts in a dry skillet over medium heat for 3-5 minutes, shaking the pan frequently, until golden and fragrant. Tip: Watch closely to avoid burning.
4. In a large bowl, whisk together the olive oil, lemon juice, and salt to make the dressing.
5. Once the farro is cooked, let it cool for 5 minutes, then add it to the bowl with the dressing.
6. Add the chopped sun-dried tomatoes and toasted pine nuts to the bowl. Toss everything together until well combined. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Vibrant and hearty, this salad offers a delightful contrast of textures and a burst of Mediterranean flavors. Serve it atop a bed of greens or alongside grilled chicken for a complete meal.

Fresh Farro and Tomato Salad with Lemon Herb Dressing

Summer brings the perfect opportunity to enjoy light, nutritious meals that don’t skimp on flavor. This Fresh Farro and Tomato Salad with Lemon Herb Dressing is a vibrant dish that combines wholesome grains with juicy tomatoes, all tossed in a zesty dressing.

Ingredients

• For the salad:
  • 1 cup farro, rinsed
  • 2 cups water
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh basil, chopped
• For the dressing:
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 garlic clove, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. In a medium saucepan, combine the rinsed farro and water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes, or until the farro is tender and the water is absorbed. Tip: Stir occasionally to prevent sticking.
3. While the farro cooks, prepare the dressing by whisking together olive oil, lemon juice, lemon zest, minced garlic, salt, and black pepper in a small bowl. Set aside.
4. Once the farro is cooked, transfer it to a large bowl and let it cool for 10 minutes. Tip: Spread it out to cool faster.
5. Add the halved cherry tomatoes, sliced red onion, and chopped basil to the bowl with the cooled farro.
6. Pour the dressing over the salad and toss gently to combine. Tip: For best flavor, let the salad sit for 5 minutes before serving to allow the flavors to meld.

Perfect for a summer picnic or a quick lunch, this salad offers a delightful mix of chewy farro, crisp vegetables, and a bright, herby dressing. Try serving it alongside grilled chicken or fish for a complete meal.

Farro and Tomato Salad with Grilled Corn and Cilantro

When the summer heat calls for something refreshing yet satisfying, this farro and tomato salad with grilled corn and cilantro is your answer. It’s a vibrant dish that combines hearty grains with the freshness of summer produce, perfect for picnics or a light dinner.

Ingredients

• For the salad:
  • 1 cup farro, rinsed
  • 2 ears of corn, husks removed
  • 1 pint cherry tomatoes, halved
  • 1/2 cup cilantro leaves, roughly chopped
• For the dressing:
  • 3 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp honey
  • Salt and pepper to taste

Instructions

1. Bring a pot of salted water to a boil. Add the farro and cook for 25 minutes, or until tender. Drain and let cool.
2. Preheat a grill to medium-high heat (about 400°F). Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Let cool, then cut the kernels off the cob.
3. In a large bowl, combine the cooled farro, grilled corn, cherry tomatoes, and cilantro.
4. In a small bowl, whisk together the olive oil, lime juice, honey, salt, and pepper until emulsified.
5. Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning if necessary.

Unbelievably fresh and satisfying, this salad offers a delightful contrast of textures—chewy farro, juicy tomatoes, and crisp corn. Serve it as a standalone meal or alongside grilled chicken for a more substantial dish.

Conclusion

Outstanding in both flavor and simplicity, these 10 farro and tomato salad recipes are sure to delight any home cook looking for wholesome, tasty meals. We invite you to dive into these dishes, find your favorite, and share your culinary adventures with us in the comments. Don’t forget to pin this roundup on Pinterest to inspire fellow food lovers!