Tomato and Basil Farro Salad

October 1, 2019Katie

While I love quinoa and its health benefits, lately I have sort of switched my loyalties over to farro and this Tomato and Basil Farro Salad recipe is one of my favorites now.

summer farro tomato basil salad

Farro is also a health food similar to quinoa, packing a walloping 28 grams of protein in one cup. It’s also rich in fiber, and contains some great vitamin benefits as well. But enough of that…while it’s great to have healthy food, we need some good ways to eat it right? If you’ve never made farro before, it’s simple but here’s an easy tutorial for you to read.

summer tomato basil farro salad

I just love a nice cool salad in the heat of summer when the basil is bushing out around the garden and we have a bevy of ripe, juicy tomatoes as well.

summer tomato basil farro salad

I also love that the dressing on this is light and non-mayonnaise based so it’s the perfect salad to take to an outdoor event or potluck!

So yes, it’s super healthy, but shhhhh…don’t tell anyone because they’ll never know because it’s so yummy!

I also just love that this is so quick to mix up. Here’s a tip also – cook extra farro to have on hand in the refrigerator, freeze it in freezer baggies as it’s a quick microwave remedy on a busy night when you don’t have time to wait.

I hope you’ll give farro a try…you could also try subbing it for the quinoa in my Kale Quinoa Black Bean Salad or even in any of my power bowls I’ve been making like my Poke Bowls with Smoked Salmon and Crab Salad.

Whatever you decide, start with this simple recipe, kick back, and enjoy a healthy and delicious summer!

Tomato Basil Farro Salad
Prep time
Cook time
Total time
Serves: 6
  • 1 c. uncooked farro
  • ⅓ c. chopped red onion
  • 1 c. cherry or grape tomatoes, halved
  • 1 bunch fresh basil leaves (about 1 c. loosely packed)
  • 2 T. white balsamic vinegar
  • 1 T. honey
  • 1 clove garlic, minced
  • ½ c. olive oil (or to taste)
  • pinch of salt and pepper
  1. Cook farro according to package directions then drain. (usually one cup uncooked farro to 2 c. liquid, water or stock. Bring to a boil, reduce to simmer, cover and let cook 20-30 minutes until al dente with a bit of a chew).


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