Best-Ever Farro Salad

The Internet is rife with farro salads, but IMVHO, none can top this one. The homemade fried shallots contribute crunch and texture, while the resulting shallot oil gives the dressing an irresistibly rich and aromatic twist. Boiling the farro in veggie broth, rather than water, infuses this already flavorful grain with even more flavor. And then there are all the mix-ins—nuts, cheese, fruit, greens—which lend the salad substance and make every bite an adventure.

What People Are Saying:
"This has to be my favorite recipe. I made it for a potluck and my friend's food snob husband asked for the recipe. now in their regular potluck/party rotation, too." - GoldBattery

"This is THE BEST farro recipe ever. And I say that as someone who has been making farro recipes for years. Perfection. I’ve made it twice in the span of a week. Thank you." - ElizabethL

How To Make Farro Salad

INGREDIENTS

• Farro: Nutty, chewy, and resistant to clumping, farro was made for grain salads. And with its robust flavor, it welcomes the company of other strong personalities, like nuts, cheese, and peppery/bitter greens.
• Vegetable Broth: Cooking the farro in low-sodium veggie broth adds seasoning and depth, while leaving its essence intact. It’s a small step that yields big dividends.
• Shallot: This recipe definitively proves that fried shallots are so much more than a casserole topper! And once you’ve fried them yourself, you’ll wonder why you haven’t been doing it for years; the richly flavored shallot oil you’re left with is worth the (small) effort on its own.
• Olive Oil: I use olive oil for frying because it has a slight bitterness that nicely balances the flavor of the shallot and makes for an incredibly nuanced, complex dressing.
• Apple Cider Vinegar: Earthy, nutty farro benefits from fruit and acid. Apple cider vinegar ticks both boxes.
• Dijon Mustard: Adding Dijon to the dressing provides some sharpness and heat.
• Honey: Honey rounds off the sharp edges of the of the vinegar and mustard, while contributing a sweet element to the salad.
• Arugula: A milder green could easily get lost in this salad. Not arugula, which offers textural contrast and a peppery bite that keeps things interesting.
• Green Apple: More textural contrast and more sweetness = more balance and complexity.
• Parmesan: Nutty shaved Parmesan enhances the farro and drops an umami bomb on the salad; i.e., it cranks up all the flavors.
• Pecans: While walnuts are a perfectly good alternative, there’s something about rich, nutty, buttery toasted pecans that plays particularly well with farro.

STEP-BY-STEP INSTRUCTIONS

Alright, let's get going on the farro! Grab a medium saucepan and add the farro, vegetable broth, bay leaf, and 1/2 tsp. salt. Bring it to a boil, then reduce to a simmer and cover with a lid. Let it cook away until the farro has absorbed all the liquid. We're aiming for tender but still with a bit of chew; no one wants mushy farro! By the end of cooking the farro should be plump and slightly split, which is just perfect. This will take about 30 minutes. Once it's done, transfer the farro to a large bowl and let it cool.

Now let's make the crispy shallots! Grab a small saucepan and add the olive oil and shallots. Heat over medium until the shallots start bubbling. Cook, stirring occasionally and adjusting the heat as needed to keep them gently bubbling away, until the shallots are golden brown and crisp. This usually takes 15 to 20 minutes, but keep a close eye on the shallots once they begin to brown because things can move quickly from there. To test for crispiness, remove one with a slotted spoon—if it slumps, it’s not done yet! When the shallots are ready, remove the pan from the heat and use a slotted spoon to transfer them to a paper towel-lined plate and immediately season with a pinch of salt. Let the oil cool—you’ll need it for the dressing in just a bit.

When the shallot oil has cooled completely, it’s time to make the dressing. Transfer the shallot oil to a medium bowl, then add the vinegar, mustard, and honey. Grab a whisk and prepare yourself for a little culinary calisthenics. Vigorously whisk the dressing until it thickens and emulsifies and the honey is fully dissolved. Season to taste with salt and pepper.

Okay, some assembly required! Add the shallots, arugula, apple, Parmesan, basil, parsley, and pecans to the farro. Drizzle the dressing over and toss gently to bring it all together. Now that’s what I call the best farro salad ever!

Full list of ingredients and directions can be found in the recipe below.

Variations

I highly recommend treating this salad as a template for a great grain salad. So long as you’ve got all the requisite elements—sweet, salty, soft, crunchy, fatty, and fresh—you’re golden. Not a fan of pecans? Use walnuts instead! Got some extra pears on hand? Ditch the apples and use them! Be bold and make this salad your own!

Recipe Tips

• What is farro? Farro is an ancient form of wheat that originates from the Mediterranean region, particularly Italy. It’s packed with nutty flavor somewhat akin to barley, though less starchy and a bit more refined, and has a delightful chewy texture. Its versatile flavor makes it perfect for adding substance and a satisfying bite to salads, soups, and grain bowls.

Storage

The farro can be boiled 4 days ahead; let cool, then refrigerate in an airtight container. The shallots can be fried 3 days ahead; let cool completely, then store in a paper towel-lined airtight container at room temperature. The shallot oil can be stored in an airtight container in the refrigerator for up to 1 week; strain the cooled oil into a jar, then seal and refrigerate.