Mediterranean farro salad

Mediterranean farro salad

This roasted vegetable and ancient grain Farro Salad is as versatile as it is healthy. Serve it warm with roasted meats or as a cold antipasto salad at a summer picnic buffet. It adds great texture and tangy flavor to any meal.

Made with Cherry tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.

cooking sketch 40 min (COOK TIME: 10 min / PREP TIME: 30 min)

cooking sketch Easy


  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp red wine vinegar
  • 1 clove garlic minced
  • 2 tsp sea or kosher salt, divided
  • 1/2 tsp freshly ground black pepper
  • 4 tbsp extra virgin olive oil, divided
  • 1-1/2 cups farro, rinsed well
  • 1 yellow or orange bell pepper
  • 2 cans Mutti® Cherry Tomatoes drained (14 oz., Ciliegini)
  • 1 can artichoke hearts or bottoms, drained and chopped (14 oz.)
  • 1/2 cup chopped fresh parsley
  • 3/4 cup minced red onion
  • 4 oz crumbled feta cheese
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Mediterranean farro salad: Method

  1. Preheat oven to 425° F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
  2. Whisk lemon juice, vinegar, garlic, 1 teaspoon salt and pepper and 3 tablespoons of the olive oil together in a small bowl and set aside.
  3. Bring 4 cups water and remaining 1 teaspoon salt to a boil in a medium saucepan. Stir in farro and return to a boil. Reduce heat to low, cover and simmer 25 minutes or until the farro is just cooked. Drain and transfer to a large mixing bowl. Stir vinaigrette into the hot farro until thoroughly combined.
  4. Meanwhile, dice the bell peppers into ½-inch pieces and toss with the Mutti® Cherry Tomatoes and the remaining 1 tablespoon olive oil. Season, if desired, with salt and pepper and arrange on prepared baking sheet. Roast for 20 minutes or until peppers are softened and have started to blacken on the edges. Remove from oven and allow to cool.
  5. To assemble salad, stir together farro, chopped artichokes, onion, parsley, roasted peppers and tomatoes and feta cheese. To serve, transfer to a large shallow bowl and garnish with additional chopped fresh parsley.

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Also made with: Cherry tomatoes

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