This fresh and satisfying Farro Salad with Pesto and Vegetables recipe is on repeat in our house. This high-fiber and protein-packed vegetarian salad is the perfect meal prep, quick lunches, side dish, or snack. Nutty Farro with artichoke hearts, fresh cherry tomatoes, roasted peppers, and zucchini is tossed with spinach, fresh mozzarella, basil pesto, and a squeeze of fresh lemon. It’s a family fave around here, and I’m sure you will love it, too!

I love the chewy texture and nutty taste of Farro. This ancient Mediterranean grain is fiber-rich and, believe it or not, boasts a good dose of plant-based protein. Most store brands of Farro are the pearled variety, making the cooking process quick. I suggest using pearled Farro for this recipe.

Ingredients

Uncooked pearled Farro or brown rice for a gluten-free option
Vegetable or chicken broth – both give the farro an extra flavor boost
Arugula or baby spinach – both of these greens add texture and work well in this salad
Fresh cherry or pearl tomatoes halved or quartered
Artichoke hearts in water, quartered
Roasted or sautéed zucchini, diced – raw zucchini works well also
Mozzarella balls (omit for dairy-free) – Feta and Goat cheese are delicious in this salad!
Roasted bell peppers, chopped – homemade or store-bought
Basil pesto (homemade pesto or store-bought pesto) – kale or cilantro pesto works well here too!
Parmesano Reggiano cheese, freshly grated – vegan parmesan cheese works great in this salad
Lemon juice – adds brightness to the salad
Extra virgin olive oil
Kosher or sea salt
Black ground pepper

Substitutions

Easy substitutions include swapping mozzarella balls for goat or feta cheese, and vegetables can be swapped for your favorites for texture or flavor.

A great example would be a Greek-inspired farro salad with kalamata olives, red onion, red peppers, cucumber, and a red wine vinaigrette. Or a Mexican-inspired salad with black beans, corn, veggies, and a chipotle dressing. Farro is a literal canvas and plays well with so many flavor combinations.

How (and why) to toast farro

I was not a believer in toasting farro. Typically, I cook it according to the package directions, and I am pretty satisfied. While reading Mozza At Home recently, Nancy Silverton suggests oven-toasting the farro for her recipe. I was intrigued by the flavor profile described. I toasted mine on the stovetop in a nonstick skillet and was hooked!

The farro cooks wholely and doesn’t absorb as much water keeping it whole and firm. It’s not as chewy in texture, however it becomes nuttier in taste and fragrant. It was a perfect match for this salad. I highly recommend this step for my salad.

Use a 10 or 12-inch non-stick skillet. Heat the pan on medium heat and add 1 tablespoon of extra virgin olive oil. Add the farro and stir constantly for about 4 minutes. The farro will be toasted in fragrant. Remove from the hot pan and allow to cool before boiling.

Step-by-step instructions

Using a non-stick pan, add one tablespoon of extra virgin olive oil. Over medium heat, toast the farro for 5 minutes. Continue stirring until it smells nutty. The color won’t change too much, but you can smell the Farro come to life.
Once the farro is toasted, remove it from the hot pan and allow it to cool completely.
Dice the zucchini.
Using the same pan, sauté the zucchini in 1 teaspoon of extra virgin olive oil for 3-4 minutes, or until tender. Remove from the pan and allow to cool. You can also use raw zucchini in this salad.
In a 2 quart pot, heat 1 1/2 quarts of broth to a simmer.
Once the farro is completely cooled from toasting it, add it to the simmering broth and simmer for 15-18 minutes until tender.
Drain the farro of any excess broth. Allow to cool.
Add the cooked, cooled farro to a large bowl.
Add tomatoes, artichoke hearts, zucchini, mozzarella balls, and roasted bell peppers. Add 1/4 cup of basil pesto.
Add 1 tablespoon of extra virgin olive oil and toss gently.
Squeeze half the juice of the lemon into the salad.
Add salt, pepper and grated Parmesan cheese and toss gently.
Adjust pesto, salt, pepper and lemon juice to taste.

Enjoy this salad warm or cold; both are equally delicious options. I love to serve this salad with simple grilled chicken cutlets or Yogurt Herb Marinated Grilled Chicken.

Farro salad with pesto and vegetables in a beige bowl — The perfect Summer side dish!

Tried and true tips

Toast farro for this salad to maximize the nutty flavor. The farro will cook al dente and maintain its shape.
Remove the farro from the cooking pan as soon as it’s cooked. Place it in a large bowl while it cools. This will prevent the farro from overcooking and becoming soggy.
Farro is not gluten-free, but cooked brown rice is an excellent substitute if you are looking for a completely gluten-free recipe.
Feel free to adjust the vegetable quantities as you prefer. This is a fully customizable salad!
Toss spinach or arugula upon serving. If you make this salad for meal prep, add the greens on top of the farro salad so they don’t get soggy, or add them upon serving.
Substitute basil pesto for other types of pesto, like Kale pistachio pesto or my Cilantro pesto.
Use store-bought pesto to make this recipe easier to assemble.
Add chopped grilled, roasted, or rotisserie chicken for added protein. Grilled shrimp also works well with this recipe.

I hope you enjoy this Farro Salad with Pesto with Veggies as much as we do! Have a question? Please send me a note below!

Enjoy!