Farro is one of my favorite grains. It’s fast, easy and has a great nutty flavor and chewy texture. And it pairs well with pretty much anything you want to throw at it, making it super versatile. That’s definitely my kind of easy-going side dish! It started with my simple farro salad. But you know me, I love to add some veggies! In the spring I love making farro salad with kale, strawberries and goat cheese, and come fall, this harvest farro salad is my go-to. And so for today’s recipe, I’ve made a quick farro salad with veggies - including zucchini, yellow bell peppers, cherry tomatoes and green onions. Very colorful, very fresh and very tasty! Oh, and very healthy. Also, it’s vegan and dairy free, so it works well for lots of dietary needs. So let’s get cooking! Now, I’ve got some notes, tips and substitutions coming up below on how to make this quick farro salad with veggies. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes
Farro: I love the quick-cooking farro because it’s so quick and easy. (I get a bag at Trader Joe’s that takes just 10 minutes.) You can also substitute regular farro, just be sure to follow the instructions on the package to adjust the cooking time. Bell pepper: I use a yellow bell pepper, mainly for the color contrast. Orange would work great, too. You could of course do red as well. (Green bell peppers don’t have the same level of sweetness, but you could sub one in a pinch.) Tomatoes: I love that grape or cherry tomatoes are available year-round and always reliably delicious. You could definitely swap in another type of fresh tomato if there are good ones in season. Veggies: In general, you are welcome to swap in or out any of your favorite vegetables that would work well in this salad. Make it your own!
As for serving, it’s a pretty well-rounded side dish on its own, between the grains and the veggies. You could certainly add some chopped fresh herbs, like parsley or basil, or serve it with some cheese, such as Parmesan or goat cheese, if you’d like. And it’s super versatile. This salad goes great as a side for grilled chicken or meat or grilled or baked fish. I particularly love it with crunchy Parmesan baked chicken. It would be yummy with some crunchy baked pork chops, too. You could also make this a full meal if you top this farro salad with some cooked chicken or shrimp. You could even drizzle it with some balsamic vinegar. I typically make and serve this right away, nice and warm, but I also love to eat any leftovers for lunch the following day, straight from the fridge. (I happen to like it cold, but you could reheat it in the microwave if you prefer.) Speaking of, the leftovers will keep, in a covered container, in the fridge for up to 4-5 days. Whether you already love farro or you’re looking to give it a go, I hope you try this easy farro dish. Enjoy! XO, Kathryn Farro: I love the quick-cooking farro because it’s so quick and easy. (I get a bag at Trader Joe’s that takes just 10 minutes.) You can also substitute regular farro, just be sure to follow the instructions on the package to adjust the cooking time. Bell pepper: I use a yellow bell pepper, mainly for the color contrast. Orange would work great, too. You could of course do red as well. (Green bell peppers don’t have the same level of sweetness, but you could sub one in a pinch.) Tomatoes: I love that grape or cherry tomatoes are available year-round and always reliably delicious. You could definitely swap in another type of fresh tomato if there are good ones in season. Veggies: In general, you are welcome to swap in or out any of your favorite vegetables that would work well in this salad. Make it your own! Leftovers: Leftovers, once cooled, will keep in a covered container in the refrigerator for up to 4-5 days.
