Farro Salad with Apple Cider Vinaigrette

Have you ever cooked with farro?  Since I’ve been working on an article about ancient grains, I’ve been intrigued to make a dish with it.  This Italian born grain dates back to ancient Rome and is super versatile, easy to make and truly delicious! Farro is rich in minerals like iron and magnesium and contains about 8 grams of protein and 5 grams of fiber per one cup cooked. While farro is not gluten-free, it’s said to contain less gluten than modern day wheat and may be more tolerable for anyone sensitive to gluten.  Chop the veggies in advance and you’ll have this dish on the table in no time!



  • 3 cups water
  • 1 cup farro
  • 1/4 teaspoon salt
  • 2 tomatoes, chopped
  • 1 cucumber, chopped
  • 1/2 red onion, chopped
  • 1/4 cup fresh chives, chopped
  • 1/4 cup finely chopped fresh Italian parsley leaves


  • 1 large garlic clove, minced
  • 2 tablespoons apple cider vinegar
  • Freshly ground black pepper
  • dash of salt
  • 1/4 cup extra-virgin olive oil


  1. Combine the water and farro in a medium saucepan. Bring to a boil over high heat. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 25 minutes.
  2. Drain well, and then transfer to a large bowl to cool.
  3. Add the tomatoes, onion, cucumber, chives, and parsley to the farro, and toss to combine.
  4. In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add the vinaigrette to the salad and toss to coat.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: