Easy Farro Salad with Tomatoes, Cucumber, Red Onion and Basil

easy farro salad with tomatoes cucumber red onion and basil 2

Hellooooo peeps! Marin mama here, posting a new recipe. Are you in shock? Did you think I fell off the face of the earth? I mean it’s been 6 months since I posted a recipe. It’s crazy how time flies. Don’t fret, life is GREAT and AWESOME in my world. I have an amazing job that I’m utterly obsessed with, my kids are in an amazing place, my boyfriend is the bomb.com, and I’m more in love with life than ever. I’m one ultra-happy and grateful gal for all the abundance in my life.

It’s funny because I run into people and tell them all about my blog and how I’m a natural chef and then I laugh, because when they visit my site for the first time the recipe they see is the chicken enchilada bake. Don’t get me wrong that dish is awesome, but not necessarily an eating for health natural chef type of recipe. Like I’ve always said, food and life are all about balance.

I just had to post this farro salad because I’m literally making it ALL the time, (obsessed) and the kids and I are devouring it. It’s SO simple to make and pairs with just about anything, chicken, steak, fish, you name it.  It’s even awesome on its own, and makes the perfect salad to bring to your next picnic or potluck.  Pressed for time? Make the farro up the night before, store it in the fridge and add the rest of the ingredients the next day. It will truly be a 10 minute dinner, and if you want some protein, add a rotisserie chicken to the mix. I’m all about simplifying weeknight meals.

Some of you may be curious as to what farro is. Farro is basically a firmer and nuttier version of barley and is high in fiber and rich in magnesium and B vitamins. You can find it at most grocery stores next to the rice and quinoa. If you can’t find farro, then you could substitute wheat berries, barley, or for a gluten-free option you could use oat groats, (make sure they’re labeled GF) buckwheat or quinoa in this dish.

I usually make a batch on a Sunday to serve with dinner that night and then I pack leftovers all week for lunch. I just top the leftovers with half of an avocado topped with some coarse sea salt.  I also love having a healthy treat on occasion, so sometimes I pack up one of my no-bake cacao superfood energy bites.
farro salad for lunch

This salad is chock-full of flavor and texture. You have the chewy texture of farro and the crunch of the cucumber and red onion. The salad even tastes better the next day! Oh, and you have to top it with some sliced avocado and coarse sea salt, as it truly adds another dimension of flavor. Make this today and you will be one happy camper!

easy farro salad with tomatoes cucumber red onion and basil 2

easy farro salad with tomatoes, cucumber, red onion and basil:

recipe adapted from Food & Wine
serves 8

  • 1 ¾ cups farro, well-rinsed – you can use oat groats, quinoa or buckwheat for a GF option
  • 5 cups chicken stock, veggie stock, or water – I used 4 cups chicken stock and 1 cup water 
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • coarse celtic sea salt
  • freshly ground pepper
  • 1 small red onion, diced
  • 1 english cucumber, diced – you can also use a regular cucumber and scrape out the seeds
  • 1 pint cherry tomatoes, halved
  • ¼ – 1/3 cup chopped fresh basil
  • 1 avocado, sliced – for topping

ingredients for farro salad

Put farro into a medium sauce pan and cover with the stock or water. Bring to a boil, (uncovered) reduce the heat to low or simmer, and cook uncovered until tender, about 15 to 20 minutes. I would test the farro at 15 minutes to see where it’s at. You want it to be al dente, firm, chewy and a bit tender, but not mushy.

Drain the farro. Spread the farro on baking sheet to cool. I always put the baking sheet in the fridge to cool faster.

In a large serving bowl, whisk the olive oil and vinegar and season with a hefty pinch of coarse sea salt and pinch of pepper. Fold in the cooled farro, red onion, cucumber, tomatoes and basil. Stir to combine and season to taste with salt. I always add a touch more coarse sea salt, as salt enhances the flavor.

Top each bowl/serving with some sliced avocado topped with some coarse sea salt. It’s the bomb.com!

You could also add some feta, and or mozzarella balls, olives, you name it, make it your own.

farro salad in mixing bowl

Like farro salad, then try my roasted sweet potato and farro salad. It’s perfect for the fall and winter.

roasted sweet potato and farro salad 3

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With love Jackie

EASY FARRO SALAD WITH TOMATOES, CUCUMBER, RED ONION AND BASIL

0 from 0 votes
Recipe by Jackie
Servings

8

servings
Prep time

10

minutes
Cook time

20

minutes
Total time

30

minutes

    This farro salad is SO simple to make and pairs with just about anything, chicken, steak, fish, you name it. It's even awesome on its own, and makes the perfect salad to bring to your next picnic or potluck.

    Ingredients

    • 1 ¾ cups farro, well-rinsed - you can use oat groats, quinoa or buckwheat for a GF option

    • 5 cups chicken stock, veggie stock, or water – I used 4 cups chicken stock and 1 cup water

    • ⅓ cup extra-virgin olive oil

    • 3 tablespoons red wine vinegar

    • coarse celtic sea salt

    • freshly ground pepper

    • 1 small red onion, diced

    • 1 english cucumber, diced – you can also use a regular cucumber and scrape out the seeds

    • 1 pint cherry tomatoes, halved

    • ¼ to ⅓ cup chopped fresh basil

    • 1 avocado, sliced – for topping

    Directions

    • Put farro into a medium sauce pan and cover with the stock or water. Bring to a boil, (uncovered) reduce the heat to low or simmer, and cook uncovered until tender, about 15 to 20 minutes. I would test the farro at 15 minutes to see where it’s at. You want it to be al dente, firm, chewy and a bit tender, but not mushy,

    • Drain the farro. Spread the farro on baking sheet to cool. I always put the baking sheet in the fridge to cool faster.

    • In a large serving bowl, whisk the olive oil and vinegar and season with a hefty pinch of coarse sea salt and pinch of pepper. Fold in the cooled farro, red onion, cucumber, tomatoes and basil. Stir to combine and season to taste with salt. I always add a touch more coarse sea salt, as salt enhances the flavor.

    • Top each bowl/serving with some sliced avocado topped with some coarse sea salt. It's the bomb.com!

    • You could also add some feta, and or mozzarella balls, olives, you name it, make it your own.

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      17 thoughts on “Easy Farro Salad with Tomatoes, Cucumber, Red Onion and Basil”

        1. Hi Jill! Great comment. I listed a few gluten-free alternatives in the post above. People can use oat groats (make sure they’re labeled GF), quinoa or buckwheat. 🙂 xoxo, Jackie

      1. Missed you!!! Great recipe. Thanks. Sounds like life is good for you again. Keep those recipes coming. I always have enjoyed your posts from the moment I had your chicken pesto.

        1. Hi Deborah! So happy to hear that I was missed! 🙂 I’m still here, but not posting as much, but will keep the blog going for all you amazing readers out there, plus to be honest, I use my recipes ALL the time 🙂 Gosh, you reminded me that I need to make that pesto chicken again. It’s one of Eli’s favorites. This salad would pair perfectly with that pesto chicken! If you make it, let me know what you think. xoxo, Jackie

          1. OMG Jackie. Made the faro salad for the family with pesto chicken two nights ago. So good. My college age kids are asking for it again for dinner tonight. We added feta cheese and olives.

            1. AWESOME Deborah! So happy to hear that you tried the salad and loved it, and also that you paired it with the pesto chicken. Whoo hoo! Perfect pairing! Love the addition of feta and olives, will have to try that next time 🙂 Thanks so much for reaching out and letting me know! Have an amazing rest of the weekend. xoxo, Jackie

      2. Gloria Monacelli

        Great to “see” you again!! I think of you often, as your inspired quinoa patties are my granddaughters favorite!! I’m looking forward to making this recipe. My Daughter-in-law is in an intensive 1 yr nursing program and working part time, so this will be great to share with her for lunches!!
        Glad to hear that all is going so well for you!! Your kids must be getting pretty big!

        1. Hi Gloria! Awww.. I love hearing from you! You’ve been a reader of mine for such a long time that I feel like we’re old friends 🙂 I totally remember you reaching out to me letting me know how much you loved those quinoa patties. I really need to make those again, as it’s been years. I keep making the same old things, my kale salad (just made a batch 5 minutes ago), kale pesto, roasted broccoli, overnight oats, you name it, but quinoa cakes have not been made in quite some time, so I’m jumping on it before the end of the summer. Congratulations to your daughter-in-law and I wish her luck in pursuing her nursing degree. I hope she loves the farro salad! 🙂 xoxo, Jacquelyn

      3. Reiko Runquist

        So great to see that you are doing well!
        If funny, I was just talking about your blog yesterday with my hair stylist ( she wanted a good quinoa recipe).
        Definately going to try out the salad! Have a great summer!!!!!

        1. Hi Reiko! I love hearing things like that! It’s funny how the universe works sometimes, you start thinking or talking about someone and then boom you run into them or hear from them! I hope you love this salad! It’s one of my new faves! 🙂 xoxo, Jacquelyn

        1. Awww.. thanks so much for the super sweet comment. It’s so nice to know that I was missed 🙂 xoxo, Jacquelyn

      4. Just stumbled across your blog and love the Bahn Mi vegetarian recipe. I have been craving a Bahn Mi sandwich and hubby and I are moving towards more vegetarian meals. I know how hard it is to juggle working full-time and family and do anything extra, so thank you for your blog!

      5. I have already made this salad 6 times! It’s great for lunches, potlucks, dinner, anything! My college-aged daughter was home this summer, and is now eating vegan. This was a perfect salad for her!
        I have been following you for years and never commented (so you have a huge fan in the Seattle area, you should know). You seem so happy and I love to hear how your life is evolving. Thank you for being the only blog I follow, and the place I know I can go to for something easy, healthy and delicious to cook! 🙂
        Dorian

        1. Hi Dorian! Wow, I have to say your comment made my day! You don’t know how great it is to hear from a long-time reader. I’m so happy that you are a loyal fan of the blog and that you’ve been following me on my journey. I’m working a corporate job now and happy, but I get asked everyday, why I’m not working full-time with food, and sometimes I have to ask myself the same question, because I LOVE food and LOVE sharing what I love to make and eat 🙂

          Yippee that your daughter loves this salad. I’m actually going to try it with buckwheat noodles and see how it turns out. I will let you know! Thanks again for sticking with me and the blog, and for just saying hi. You truly made my day! Have an amazing week Dorian! xoxo, Jackie

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