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+ servings

Farro Salad with Tomatoes and Basil

A simple and hearty salad of farro, tomatoes and basil with a garlic olive oil dressing. Serve it for lunch, or add grilled chicken or salmon for a light dinner.


  • 1 ½ cups farro (285 grams)
  • 2 teaspoons salt , divided
  • 1 large clove of garlic , finely minced
  • 2 tablespoons sweet onion , thinly sliced
  • 1 tablespoon balsamic vinegar
  • ¼ teaspoon fresh ground black pepper
  • 3 tablespoons olive oil
  • 2 cups cherry or grape tomatoes , halved
  • ¼ cup packed basil , chopped
  • Additional salt and pepper , to taste


  • Bring approximately 6 cups of water to a boil on the stove. Season with 1 ½ teaspoons salt. Add farro and cook until al dente, about 20 minutes. Drain and set aside to cool to room temperature.
  • In a small bowl, combine the remaining ½ teaspoon salt, garlic, sweet onion, balsamic vinegar, pepper and olive oil. Add to the cooled farro and toss until incorporated. Stir in the sliced tomatoes and basil. Serve.
Note: Can be made ahead. Store in an airtight container in the fridge for up to 3 days.
Recipe adapted from Everyday Italian.


Calories: 188kcal, Carbohydrates: 31g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Sodium: 587mg, Potassium: 193mg, Fiber: 6g, Sugar: 2g, Vitamin A: 319IU, Vitamin C: 5mg, Calcium: 15mg, Iron: 1mg
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