Farro is a staple on many Italian tables, often featured in soups and salads, like this bright Giada Farro Salad with Tomatoes and Fresh Herbs, made with farro, tomatoes, sweet onion, chives, and parsley. This herb-packed farro salad makes an easy dinner side dish, ready in 50 minutes and serving 4 people.

Giada Farro Salad With Tomatoes and Herbs Ingredients

• 10 ounces (1½ cups) farro
• 2¼ teaspoons salt, plus more to taste
• 1 large garlic clove, minced
• 2 tablespoons balsamic vinegar
• ¼ teaspoon freshly ground black pepper, plus more to taste
• ¼ cup extra-virgin olive oil
• 2 medium tomatoes, seeded and chopped
• ½ medium sweet onion (such as Walla Walla), finely chopped
• ¼ cup fresh chives, snipped
• ¼ cup fresh flat-leaf parsley, finely chopped

How To Make Giada Farro Salad With Tomatoes and Herbs

1. Prepare the Farro: In a medium saucepan, combine 4 cups of water with the Farro and bring it to a boil over high heat. Lower the heat, cover, and simmer for 20 minutes until nearly tender.
2. Finish Cooking Farro: Add 2 teaspoons of salt to the saucepan and simmer for another 10 minutes or until the farro is fully tender. Drain the farro well, then transfer it to a large bowl and allow it to cool.
3. Make the Garlic Paste: In a medium bowl, mash the minced garlic with ¼ teaspoon of salt until it forms a smooth paste. This mellows the garlic flavor and balances the salad’s taste.
4. Create the Vinaigrette: Whisk balsamic vinegar and ¼ teaspoon black pepper into the garlic paste. Slowly drizzle in the olive oil, whisking constantly until the mixture is fully blended and smooth.
5. Combine Salad Ingredients: To the cooled farro, add chopped tomatoes, finely chopped onion, snipped chives, and chopped parsley. Gently toss everything together until the ingredients are evenly mixed.
6. Dress and Season the Salad: Pour the vinaigrette over the farro mixture and toss until everything is coated well. Taste, then add more salt and black pepper as needed for a balanced flavor.

Recipe Tips

• Add a Crunchy Texture: Toss in a handful of toasted pine nuts or sunflower seeds before serving for a nutty crunch that complements the farro’s chewy texture.
• Bring Out More Flavor with Roasted Garlic: If you prefer a milder garlic taste, roast the garlic before mashing it into a paste, adding a slightly sweet, mellow flavor to the vinaigrette.
• Use Leftover Farro in Other Dishes: If you have extra cooked farro, stir it into soups or use it as a base for grain bowls. It holds up well and adds a chewy texture.
• Experiment with Vinegars for Depth: Try using red wine vinegar or apple cider vinegar instead of balsamic for a different layer of acidity that still pairs well with fresh tomatoes and herbs.
• Make It a Meal by Adding Protein: To turn this salad into a full meal, add cooked shrimp or crumbled feta cheese. I’ve found both options pair beautifully with the herb vinaigrette.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Grilled Seafood Salad
• Giada Broiled Salmon and Fennel Salad
• Giada Candied Lemon and Arugula Salad