Insalata Di Farro Recipe

Cook the farro

Rinse 1.5 cups pearled farro under cold water. In a medium saucepan combine rinsed farro, 4.5 cups water and 1 tsp kosher salt. Bring to a boil, then reduce to a simmer. Cook uncovered until tender but chewy, about 20–25 minutes for pearled farro (check package for exact time). If water is absorbed before farro is tender, add 1/4 cup more hot water and continue cooking. Drain any excess water.

Cool the grain

Transfer cooked farro to a large bowl. Stir in 1 tbsp extra-virgin olive oil to prevent sticking and help flavor. Let cool to warm (about 10–15 minutes) before adding vegetables so they stay crisp.

Prepare the vegetables

While farro cooks, halve 1.5 cups cherry tomatoes. Peel, seed if desired, and dice cucumber to yield about 1 cup. Deseed and small-dice half a red bell pepper to make about 1/2 cup. Peel and grate or shred carrot until you have 3/4 cup. Thinly slice 1/4 cup red onion into half-moons. Roughly chop 1/2 cup fresh mint leaves and 1/4 cup parsley if using. Rinse 1 tbsp capers under cold water and drain.

Fold together

When farro is warm (not hot), add the prepared cherry tomatoes, cucumber, red bell pepper, shredded carrot, red onion, chopped mint, parsley (if using), and capers to the bowl with farro. Toss gently to combine so vegetables remain crisp.

Make the dressing

In a small bowl whisk together 3 tbsp plain unsweetened vegan yogurt, 2 tbsp lemon juice, 1 tbsp extra-virgin olive oil, 1 tsp minced garlic, 1/2 tsp Dijon mustard, 1/2 tsp maple syrup (optional), 1/2 tsp salt and 1/4 tsp black pepper until smooth and creamy. Taste and adjust seasoning — add more lemon for brightness, more yogurt for creaminess, or a pinch more sweetener to balance acidity.

Combine with grain mix

Pour the vegan yogurt dressing over the farro-vegetable mixture and toss until evenly coated. Let sit 5–10 minutes so flavors meld while you prepare the mint sauce.

Blend the mint sauce

In a small blender or food processor combine 1/2 cup packed fresh mint leaves, 1/4 cup parsley (optional), 1 tbsp lemon juice, 2 tbsp extra-virgin olive oil, 1/2 tbsp white wine vinegar, 1/4 tsp salt and 1/8 tsp black pepper. Pulse to a coarse puree, adding up to 1 tbsp water if needed to reach a spoonable but still slightly textured consistency. Taste and adjust acidity or salt.

Finish with mint

Drizzle 2–3 tbsp of the mint sauce over the dressed farro salad and gently toss to distribute some streaks of green. Reserve a small spoonful to garnish individual portions if desired.

Final touches

Zest 1 tsp lemon over the salad, add 2 tbsp toasted pine nuts or chopped walnuts if using, and drizzle 1 tsp extra-virgin olive oil for shine. Taste and adjust salt and pepper to taste. If salad seems dry, add another tablespoon of the vegan yogurt dressing or a splash of lemon juice and olive oil.

Serve warm or chilled

Serve the Insalata di Farro warm, at room temperature, or chilled. The flavors improve if it rests for 30 minutes, making it an excellent make-ahead dish. Keeps in the refrigerator up to 3 days; add a splash of water or olive oil when reviving if it firms up.