Give farro a new spin and use it as the base of a hearty, fresh salad.
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Looks like a winner to me! Can't wait to try it. I've been making a Farro salad with tomatoes, onions and garlic for a few months now and loving it. So I'm super excited to try this new recipe, especially the simple dressing. Thanks, Julia! Side Note: You and Bridgette have been my FAVORITE chefs to watch for over 20 years! I just love your magnetic personalities (and especially when you share the screen together). Thanks for the greatest recipes, tricks and tips!
Can I use Quinoa instead?
Can it be called a vinaigrette with only a tiny bit from the dijon?
Looks delicious and is the next thing I want to cook! Thx!
Spinach is really high in ABSORBABLE oxalates so if you're eating a salad to try to eat healthy, and especially if you have an underlying condition related to calcium or your kidneys, I'd replace it with some other greens.
Love farro! And love the tips you give along the way, making the dressing right in the serving bowl, and how to quickly cool grains and keep them from overcooking.
Would love to learn a dish or salad that combines farro and lentils. Thanks for the great video. It's nice to have realistic recipes and demonstrations.
You're not trying to retain the starch on the farro (unlike with, say, pasta) – why not just rinse it in cold water; it was already in a colander?
❤ 😂 Hello , are you sure there is any more veggies left in the kitchen pantry? 😋 🌾🍀 🌷🌸🌹🍀🌿🍃💗
Weird timing on this recipe since snap pea season is spring & early summer!
Never had Farro before, will be trying this recipe soon, it's perfect as i am a vegetarian! Have saved this video to my library. ❤❤
Now with the recent economy, To get Financial FREEDOM you have to be making money while you're asleep.
Great alternative to a tabuloh salad ❤
Cool, but where’s Bridget?
Is farro from the wheat family ? It must have gluten …
"If you happen to have a vegetarian at the table, this can really serve as a main course, too." Um no. It can't. It's still a side/salad. This is one of the most pernicious realities for vegetarians. The salad does look really tasty.
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🤔⚠️ Question for all the great home cooks here! ⚠️🤔
I'm not a fan of vinaigrette dressings. It seems perfect for this type salad I'll admit~but can any of you think of an alternate type of dressing for this? I'm honestly stumped! I've been cooking for gulp 60 years and am pretty darn good at it. But I'm pulling an absolute blank here.
Thoughts? Anyone?
Thank you
Jenn from Canada 🇨🇦 🇨🇦 🇨🇦
Brat recipe,Julia! Thanks. 😊
👍👍👍👍
Started eating farro on a health kick and kept eating it afterwards. It's really good, nutty and very slightly sweet, and the texture is also great.
Thank you. Appreciate & enjoy your videos. 👍
What an excellent way to use up my remaining garden sugar snaps, cherry tomatoes and herbs, for a few days of meal prepped work lunches – THANK YOU
If snap peas aren't in season, could you use snow peas?
💕👍 🙋♀️ 🇫🇷
Beautiful recipe ❤❤❤
Thanks for sharing that tomato slicing trick. I have been doing that for years and been sharing it, but you can tell a whole lot more people than i can!
I love farro salad! I cook it like pasta, in boiling salted water, until al dente and then I drain. Very dense, lots of fiber in farro. I like it better than brown rice. Good for stuffed peppers or stuffed zucchini too. Add Italian sausage / chorizo / kielbasa and favorite olives and top with cheese. These freeze very well and can be re-heated in the oven for an easy frozen dinner on days you don't want to cook.
🏎🏎🏎🏁🔥🏁🏎🏎🏎
In a different YouTube Eastern European inventor (out of box thinker) was using a hard boiled egg slicer for some food slicing methods. I mentioned using the same device for making sliced garlic. The same applies here. Use a hard-boiled egg slicer for your small onions, shallots, scallions, garlic, .., and if any finer slicing and dicing – then can use a knife with the slices. Easier, timely … while this might be a dirty egg slicer and knife, while you only have a dirty knife.
My day is always better when there is a Julia video!
Hi Julia! Love you! Thanks for sharing this recipe with us. But I have to take issue, again, with your "sign off" message about getting this recipe for "free"! It is not available for free, Julia. It is made available only if you agree to the 14 days of free membership trap, after which you will be enrolled in a monthly renewal program, unless you decide to opt out, which most do not do, because we love the recipes, and especially you, Julia! Happy cooking!
I swore at my screen when I saw Julia's trick for cherry tomato slicing. I am sorry Julia, but I have spent so much freaking time slicing cherry tomatoes one at a time and I am now heartbroken for all that wasted time.
A 'delish' dish, Julia!
Hey darlin, was that enough dressing or should we double up?
Looks yummy and doable.
Is it me or does it seem like there is just a miniscule amount of that lemon dijon vinagarette for all the amount of ingredients??
Great recipe
Wow never knew about the container trick for cutting cherry tomotoes. I have many cherry tomotoes in my garden and will use that cutting technique from now on. Thank you Julia.