Save to Pinterest Last April, I found myself drowning in farmers market hauls, those impulsively bought bundles of asparagus and peas that seemed too beautiful to pass up but left me wondering what on earth to do with them all. This farro salad was born from one of those overfilled canvas bags, when I needed something that would use up everything without turning on my oven during an unusually warm spring afternoon. The farro gives it this wonderful chew, the chicken keeps it substantial enough for dinner, and those bright green vegetables just scream the season has changed.
I brought this to a friends patio dinner last month, and we ended up eating it straight from the bowl while standing around her kitchen island, talking for hours about everything and nothing. Something about the combination of warm farro and crisp vegetables just makes people linger, forks in hand, conversation flowing as easily as the wine.
Ingredients
- 1 cup farro, rinsed: Look for semi-pearled farro if you can find it, it cooks faster while still keeping that satisfying chewy texture that makes farro so special
- 3 cups water: The ratio here is forgiving, but salt your cooking water like the ocean
- ½ teaspoon salt: For the cooking water, but do not be afraid to taste and adjust
- 2 boneless, skinless chicken breasts: Pound them slightly so they cook evenly, about the same thickness throughout
- 1 tablespoon olive oil: Use something you really like the taste of
- ½ teaspoon salt and ¼ teaspoon black pepper: Season the chicken generously before it hits the heat
- 1 cup fresh or frozen peas: Fresh ones are sweeter but frozen work beautifully here too
- 1 bunch asparagus: Snap off the woody ends, they will tell you exactly where to break
- 2 cups baby arugula or spinach: Arugula adds a lovely peppery bite that cuts through the richness
- 3 tablespoons extra-virgin olive oil: The backbone of your vinaigrette
- 2 tablespoons freshly squeezed lemon juice: Roll the lemon on your counter before cutting to maximize juice
- 1 teaspoon honey or maple syrup: Just enough to balance the acid
- 1 teaspoon Dijon mustard: This is what makes your vinaigrette emulsify properly
- ½ teaspoon salt and ¼ teaspoon black pepper: Adjust to your taste, starting with less
- 1 teaspoon finely grated lemon zest: Use a microplane if you have one, it catches the zest without the bitter pith
- ¼ cup crumbled feta cheese: Optional but recommended for that salty tang
- 2 tablespoons chopped fresh herbs: Parsley, mint, or chives, or a mix of all three
Instructions
- Get your farro going:
- Bring water and salt to a boil in a medium saucepan, then add your farro and reduce to a gentle simmer, letting it cook uncovered for about 20 to 25 minutes until it is tender but still has some bite to it
- Cook the chicken while farro simmers:
- Rub the chicken breasts with olive oil, salt, and pepper, then grill or pan-sear over medium heat for about 6 to 7 minutes per side until cooked through, letting it rest for 5 minutes before slicing thinly against the grain
- Blanch the vegetables:
- Drop your asparagus and peas into boiling salted water for exactly 2 minutes until they are bright green and just tender, then drain immediately and rinse under cold water to stop them from cooking further
- Whisk together the vinaigrette:
- Combine the olive oil, lemon juice, honey, Dijon mustard, salt, pepper, and lemon zest in a small bowl, whisking until the mixture thickens slightly and comes together
- Bring it all together:
- In a large bowl, combine your cooked farro, sliced chicken, blanched vegetables, and arugula, then drizzle with the vinaigrette and toss gently until everything is coated
- Finish and serve:
- Divide among plates and scatter with feta cheese and fresh herbs if you are using them, serving warm or at room temperature
Save to Pinterest This recipe has become my go-to for those nights when I want something nourishing but not heavy, when the windows are open and there is a breeze coming through the screen door. Something about the combination just feels like spring on a plate, no matter what month it actually is.
Making It Your Own
I have made this with roasted chickpeas instead of chicken, swapped farro for barley when that was what I had in the pantry, and used whatever herbs survive in my window boxes. The formula is forgiving and the spirit remains the same.
Timing Is Everything
The beauty here is that everything can happen simultaneously while the farro bubbles away, and you can even cook the chicken and vegetables the day before, letting the flavors develop even more in the refrigerator.
Serving Suggestions
This works beautifully as a main course but also shines as part of a spread alongside grilled fish or roasted vegetables. It travels well for picnics and potlucks, needing nothing more than a wide shallow bowl and maybe some crusty bread on the side.
- Try adding toasted walnuts or pine nuts for extra crunch
- A dollop of Greek yogurt instead of feta makes it lighter and creamier
- Leftovers keep beautifully for lunch the next day
Save to Pinterest Hope this becomes one of those recipes you return to again and again, adjusting slightly each time until it is completely yours.
Recipe FAQs
- → Can I make this salad ahead of time?
Yes, you can prepare the components separately and assemble just before serving. Store the cooked farro, chicken, and blanched vegetables in separate containers in the refrigerator for up to 3 days. Keep the vinaigrette in an airtight jar and drizzle it over the salad when ready to eat.
- → How do I make this vegetarian?
Simply omit the chicken and add extra vegetables such as roasted mushrooms, chickpeas, or white beans for protein. Grilled tofu or tempeh are also excellent plant-based alternatives that pair well with the lemon vinaigrette.
- → What's the best way to cook farro?
Rinse the farro first to remove excess starch. Bring salted water to a boil, add farro, then reduce heat and simmer uncovered for 20-25 minutes until the grains are tender but still slightly chewy. Drain well and let cool slightly before using.
- → Can I substitute the lemon vinaigrette?
Absolutely. A balsamic vinaigrette, champagne vinaigrette, or even a simple olive oil and red wine vinegar dressing work well. You can also use a creamy goat cheese dressing for a different flavor profile.
- → Is this salad gluten-free?
No, farro contains gluten and is not suitable for gluten-free diets. However, you can substitute farro with quinoa, brown rice, or certified gluten-free oats to make this salad gluten-free while maintaining its hearty texture.
- → How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems dry, add a splash of extra vinaigrette before serving. The salad tastes great served cold or gently warmed at room temperature.