Farro Salad with Tomatoes and Herbs Giada De Laurentiis
Elevate your salad game with this vibrant Farro Salad with Tomatoes and Herbs, inspired by the signature style of Giada De Laurentiis. Packed with chewy farro, sweet cherry tomatoes, and fragrant fresh basil and parsley, this Mediterranean-inspired dish is as wholesome as it is delicious. A zesty dressing of extra-virgin olive oil, red wine vinegar, and a touch of honey ties everything together, while optional crumbled feta adds a creamy, tangy finish. Perfect as a light lunch, side dish, or potluck favorite, this easy farro salad recipe is ready in just 45 minutes and can be served immediately or chilled for enhanced flavor. Whether you're meal-prepping or entertaining, this hearty, herby salad is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Farro
- 3 cups Water
- 1 teaspoon Salt
- 2 cups Cherry tomatoes, halved
- 0.25 cup Fresh basil, chopped
- 0.25 cup Fresh parsley, chopped
- 3 tablespoons Extra-virgin olive oil
- 1 tablespoon Red wine vinegar
- 1 teaspoon Honey
- 0.5 teaspoon Freshly ground black pepper
- 0.333 cup Feta cheese, crumbled (optional)
Instructions
Rinse the farro under cold water using a fine mesh strainer.
In a medium saucepan, bring 3 cups of water and 1 teaspoon of salt to a boil over medium-high heat.
Add the rinsed farro to the boiling water, reduce the heat to low, cover, and simmer for 25-30 minutes or until tender but still chewy.
Drain the farro and let it cool to room temperature.
In a large mixing bowl, combine the cooled farro, halved cherry tomatoes, chopped basil, and chopped parsley.
In a small bowl or jar, whisk together the olive oil, red wine vinegar, honey, remaining 1/2 teaspoon of salt, and freshly ground black pepper.
Drizzle the dressing over the farro mixture and toss gently to combine.
If using, sprinkle crumbled feta cheese on top of the salad and gently fold it in.
Taste and adjust seasoning if necessary by adding more salt, pepper, or a splash of vinegar.
Serve immediately at room temperature or refrigerate for up to 4 hours for flavors to meld. Let the salad sit at room temperature for 15 minutes before serving if chilled.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 3334 mg | 145% | |
| Total Carbohydrate | 155.0 g | 56% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 15.8 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 882 mg | 68% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1465 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
