This Italian farro salad with mixed vegetables is a really easy and quick farro salad that anyone can make. You can use any vegetables that are in season and by using quick cooking farro, this salad is ready in under 20 minutes. Make it for lunch or dinner for a healthy and delicious authentic Italian meal.
I absolutely love Farro! It is a great alternative to rice or pasta and to me, it has so much flavor and versatility in cooking. I use farro in soup and make it as a stand-alone dish or salad like I did here.
This recipe I call this my everyday farro salad because it cooks up quickly and you will often see me making a big batch for my lunch throughout the week. If you love farro you will love this really simple version that was inspired by a visit to a small pizzeria in Firenze.
Farro is a type of wheat that’s a popular grain in many Mediterranean dishes. It is actually considered an ancient grain and Italians have been using it in their cooking for generations.
Farro has a slight nutty flavor and a chewy texture. There is quick cooking farro and long cooking farro that you can find in the stores. This recipe, and what I recommend and always use is the quick cooking farro. It is delicious and so easy to work with.
How to Make Farro Salad
This is so simple. I will show you the ingredients I used to make this and how easy it is to make farro salad. Feel free to use whatever veggies you have on hand.
- Quick cooking farro: This is farro that has been partially hulled and makes for quick cooking time, usually 10 minutes.
- Mixed veggies: I used a mix of potatoes, asparagus, and carrots.
- Chicken stock: This adds flavor to the farro.
- Parmesan: I add this at the end when tossing.
- Olive oil: Not pictured but definitely needed 🙂
- Salt and pepper: I like to use kosher salt.
Here is what it looks like to make this Italian farro:
- Add all of the ingredients to a medium pot.
- Bring to a boil.
- Cover and simmer for 10-15 minutes.
- Drain any excess liquid.
I told you this Italian farro salad was easy. One tip if you have time is to let the farro sit uncovered for one minute after draining any excess liquid. This fluffs up the farro nicely and prevents the farro from getting gummy.
Recipe Note: At the end of cooking the farro and vegetables, you may have excess liquid and this is normal. Every season brings a different consistency and change to the farro so sometimes the farro will need all the liquid and sometimes it does not.
Italian Farro salad stores really well in the fridge for up to one week. To store, just allow it to cool completely then cover and refrigerate.
More Italian Recipes With Vegetables
If you love this Italian farro salad with vegetables, you may also like these:
Everyday Italian Farro Salad
- 1 cup Quick cooking farro
- 1 ½ cups Chicken stock
- ¼ cup Asparagus uncooked and chopped into 1-inch pieces
- ¼ cup Potatoes uncooked and cut into 1-inch cubes
- ¼ cup Parmesan Cheese
- ⅛ cup Carrots uncooked and cut into½ inch cubes
- 3 tablespoon Olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon pepper
- Add all of the ingredients to a medium pot and bring to a boil.1 cup Quick cooking farro, 1 ½ cups Chicken stock, ¼ cup Asparagus, ¼ cup Potatoes, ⅛ cup Carrots
- When boiling, reduce heat to a simmer, add salt and pepper, stir then cover.1 teaspoon kosher salt, ¼ teaspoon pepper
- Cook for about 10 minutes.
- After 10 minutes, remove from the heat and drain out any excess liquid.
- Fluff the farro with a fork.
- Add olive oil and Parmesan.3 tablespoon Olive oil, ¼ cup Parmesan Cheese
- Mix well and enjoy.