Farro Salad
Updated Jul 22, 2026
This farro salad is made with pearled farro, kale, goat cheese, grape tomatoes, shallots, and a simple lemon oregano dressing.
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I grew up eating a lot of grains, so give me a good grain salad, and I’m happy. This farro salad is especially good because the farro has that chewy, nutty thing going on that makes me keep going back for another bite. And I love any salad I can make ahead without it turning into a soggy mess. Farro salad actually gets better after it sits, even with adding the dressing to it, which is exactly the kind of salad I need in my life.
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Recipe testing notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this farro salad recipe.
The farro texture was the first thing I dialed in on. Pulling it around the 15 to 20 minute mark, while it still had a slight bite like al dente pasta, was the difference between a salad with real texture and a mushy one.
The step of massaging the kale is the one I’d never skip after testing it both ways. Massaging the dressing into the kale first, until it softened and darkened a little, completely changes it. It gets tender and actually nice to eat, and it soaks up the lemon and garlic.
One thing I noticed is that adding the farro while it’s still a touch warm helps wilt the kale down even more and lets everything come together. I liked it warm right after tossing, but it also held up great chilled the next day.
Happy Cooking!
– Yumna
Farro Salad Ingredients
- Farro: I prefer pearled farro for salads. Cook it until it’s tender but still has a little chew. If you use semi-pearled or whole farro, you’ll need to increase the cooking time according to the package directions.
- Kale: I like curly kale here because its ruffled leaves hold onto the dressing really well. You can use Lacitano or baby kale if that’s what you have, or a mix. Chop it into small, bite-sized pieces so it’s easier to eat, and don’t skip massaging it with the dressing. That softens the leaves and takes away some of the bitterness.
- Salad mix-ins: Grape tomatoes, goat cheese, and shallots finish out the salad. You can also use cherry tomatoes or sun-dried tomatoes. If you’re not a fan of goat cheese, crumbled feta is a good swap. Slice the shallot (or half a red onion, if that’s what you have) as thinly as possible.
- For the lemon vinaigrette salad dressing: Olive oil, lemon juice, garlic, oregano, salt, and black pepper make a simple dressing for this farro salad. Fresh lemon juice works best here, and if you don’t have fresh garlic to mince, substitute ¼ teaspoon garlic powder for the 1 clove.
How to Make Farro Salad
These step-by-step photos show exactly how I make this warm farro goat cheese salad from start to finish. For the full ingredient list and detailed instructions, scroll down to the recipe card, or jump straight to the → Farro Salad Recipe
1. Make the dressing
Add the olive oil, lemon juice, garlic, oregano, salt, and black pepper to a large bowl.
2. Whisk to combine
Whisk until well combined.
3. Add the kale
Add the chopped kale to the bowl on top of the dressing.
4. Massage the kale
Use your hands to work the dressing into the kale until the leaves soften slightly and become darker green.
5. Add the remaining ingredients
Once the farro cools, add it to the bowl along with the tomatoes, goat cheese, and sliced shallot.
6. Toss the farro salad
Mix everything together gently until the dressing coats all the ingredients evenly. Serve right away or chill before serving if you prefer it cold.
Full Kale & Farro Salad Recipe
Farro Salad Recipe
Ingredients
- 1 cup farro pearled, uncooked
- ½ teaspoon salt plus additional for salting the cooking water
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 1 garlic clove minced
- ¼ teaspoon oregano
- ¼ teaspoon black pepper
- 2 cups kale chopped
- 1 cup grape tomatoes halved
- ¼ cup goat cheese crumbled
- 1 small shallot halved lengthwise and thinly sliced
Instructions
- Place the farro into a fine-meshed sieve and rinse under cold running water for about 30 seconds, swishing with one hand. Drain.
- Bring a small pot of heavily salted water to a boil over medium-high heat. Add the farro and return the water to a boil, then lower the heat to medium-low and cover. Simmer the farro, stirring occasionally, until tender, 15-20 minutes (the cooked grain will still have a slight chew to it, similar to al dente pasta). When the farro is cooked, drain and allow it to cool.
- While the farro is cooking, whisk the olive oil with the lemon juice, minced garlic, salt, dried oregano and black pepper in a large bowl. Add the chopped kale to the bowl and use your hands to massage the dressing into the kale until the kale softens slightly.
- Add the farro on top of the kale along with the halved tomatoes, crumbled goat cheese and sliced shallots. Toss gently to combine and serve immediately or refrigerate for a colder salad.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add protein: Stir in a can of drained and rinsed chickpeas to add protein and make the farro salad more filling. Or, top it with a slice or two of grilled chicken tenders.
- Use fresh herbs: Toss the farro salad with ¼ cup chopped parsley, cilantro, dill, or mint before serving.
- Add sweetness: You know I love dates! Add a little sweetness to balance the savory notes by adding 5 or 6 pitted and chopped dates.
- Top it with nuts: Mix in ½ cup chopped toasted walnuts for extra crunch.
Recipe Tips
- Salt the cooking water well. Farro needs more seasoning than you might expect, so the water should taste noticeably salty before you add it.
- Keep an eye on the cooking time. Pearled farro usually cooks in about 15 to 20 minutes, but brands vary. Start checking it early so it stays chewy and does not turn mushy.
Serving Ideas
- Serve with Mediterranean favorites: This Mediterranean farro salad tastes so good with Mediterranean stuffed chicken, shish tawook, or chicken kafta.
- Pair with soup: If I’m having this farro salad lunch, I’ll add a bowl of lentil soup, cauliflower soup, or lemon chicken orzo soup alongside it.
- Enjoy with fresh bread: Warm homemade pita bread or air fryer bread is great for scooping up any extra salad dressing.
Troubleshooting
You probably didn’t massage the kale for long enough. Work the dressing into the leaves with your hands for about a minute until they soften and turn a deeper green before adding the other ingredients.
Farro cooks quickly once it’s tender. Check it a few minutes before the package’s suggested cooking time and drain it as soon as it’s still pleasantly chewy.
This usually happens if you didn’t drain the farro well or if you added it to the salad while it was still hot. Let it drain thoroughly and cool before mixing it into the salad to keep the dressing from becoming diluted.
Comments
Yum! And so easy! (And healthy!)
Thank you so much, Pamela!
Love this salad… Sooo Good!!
Thank you so much!
Yum! Made it today for lunch, delicious!
So glad you enjoyed it!