Farro Salad

Farro has been a part of the Mediterranean diet since Roman times. It is a great source of fibre and can be used to make risotto. Here I have used this easy and quick to prepare ingredient to make a farro salad.

Farro Salad
Farro Salad
Head straight on to the Recipe For Farro Salad ♥

Since Dave and I moved to the new gym in Gordons Bay I have changed my routine. Part of the reason is that they have terrible showers. The pressure is so bad I could not face my morning shower. And it takes an age for the hot water to come through, which is a waste of time and water. Neither of which we can afford to spare. The other reason is that the gym is closer to home meaning I don’t have to go out of my way to train. They are in the same centre as the Woolworths I shop at which is most convenient. It means one stop every afternoon to get fit and shop for our vegetables. When I am time constrained I like to buy ready-made salads. These are not cost effective at all but really delicious.

Today’s inspiration ♥ Recipe For Farro Salad ♥ can be found on Lavender and Lime Click To Tweet

Woolworths have grain salads that I have taken a particular liking to. They offer up something different for our weekly braai and I have used them as inspiration to make my own. In warmer weather I start off by choosing the grain and then add salad dressing or pesto. Being quite soft in texture I make sure to add something crunchy, and of course, something fresh. The options are endless. And making this at home is both easy and cheap so I don’t have an excuse really to not do so. I recently bought farro in Italy and have used this as the base. It takes a mere 10 minutes to cook and has a nutty taste. It is a great alternative to couscous or quinoa and I will buy some more when we go to England in October.

Farro Salad

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5 from 1 vote

Farro Salad

Farro makes a great alternative to couscous as a base for a grain salad
Recipe Category: Salad
Makes enough for: 2 people
All Rights Reserved: an original recipe from Lavender and Lime


  • 1 l water
  • 10 mls salt
  • 90 g farro
  • 45 mls avocado salad dressing
  • an assortment of seasonal fresh and pickled vegetables, herbs and baby leaves *
  • salt and freshly ground black pepper to season


  • Place the water into a large sauce pan and bring to the boil
  • Add the salt and the farro and bring back to the boil
  • Stir and leave to cook for 10 minutes
  • Strain the water through a colander and leave to cool
  • Place the farro into a salad bowl and add the dressing and mix through
  • Add your seasonal vegetables, pickled vegetables, herbs and / or baby leaves as desired
  • Season to taste and serve


Try using cherry tomatoes, fresh rocket, basil, baby spinach, goats milk feta, pickled courgettes or cucumbers, corn off the cob, fresh peas, beans
Inspiration published on Lavender and Lime June 26:

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18 thoughts on “Farro Salad

  1. A lovely looking salad, Tandy. I am going to keep this recipe for summer time braais.

  2. Looks like a fabulous salad Tandy, I just bought some farro last week, will definitely be making this salad with that amazing avocado dressing.

  3. I’ve never had farro. I must try it some day. Not really the weather for salads here but I like salad any time of year. In fact I had duck ? salad tonight. This sounds healthy Tandy.

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