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Farmer’s Market Farro Salad with Strawberries

Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins

The traditional grain of the Mediterranean, farro is a hearty grain that was a mainstay of the daily diet in ancient Rome. Its nutty flavor and chewy texture works perfectly in our Farmer’s Market Farro Salad that gets a delightful hint of sweetness from strawberries.

 ½ cup plus 3 tbsp Colavita Extra Virgin Olive Oil
 1 large shallot, finely chopped
 2 cups uncooked farro, rinsed and drained
 4 cups Rachel Ray All-Natural Vegetable Stock
 ½ cup Colavita White Balsamic Vinegar
 3 tbsp dijon mustard
 1 tbsp sugar, sea salt and freshly ground black pepper
 ½ large English cucumber, thinly sliced
 1 cup red grape tomatoes, halved
 1 cup yellow grape tomatoes, halved
 ¼ cup finely chopped Italian parsley leaves
  cup sliced strawberries
  cup crumbled goat cheese
 ¼ cup coarsely chopped pistachios
 4-6 Boston lettuce leaves for serving

Heat 3 tablespoons olive oil in a large saucepan over medium-high heat. Add the shallot and sauté until tender, about 5 minutes. Add the farro and stir to coat, about 2 minutes.


Pour in the stock and bring to a boil. Reduce heat to medium-low and simmer until most of the liquid has been absorbed and the grains are al dente, about 30 minutes. Drain off any excess liquid and set aside to cool to room temperature.


Meanwhile, whisk together remaining ½ olive oil, vinegar, mustard, and sugar in a large bowl. Season with salt and pepper to taste.


Add the cooled farro, cucumber, tomatoes, strawberries, and parsley and stir to combine. Top with goat cheese and pistachios.


Serve in lettuce leaves, if desired, or on chilled salad plate.

Nutrition Facts

Servings 4