easy farro salad with tomatoes, cucumber, red onion and basil
Prep time
Cook time
Total time
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.
Recipe type: salad
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
  • 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
  1. 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,
  2. Drain the farro. Spread the farro on baking sheet to cool. I always put the baking sheet in the fridge to cool faster.
  3. 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.
  4. Top each bowl/serving with some sliced avocado topped with some coarse sea salt. It's the bomb.com!
  5. You could also add some feta, and or mozzarella balls, olives, you name it, make it your own.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2017/07/easy-farro-salad-with-tomatoes-cucumber-red-onion-and-basil/