Tomato Farro Summer Salad

  • Servings : 8-12
  • Prep Time : 30m
  • Cook Time : 60m
  • Ready In : 2:00 h

It is tomato season and the Washington post is running a tomato recipe contest so I decided to create something new but keep it basic.  There are very few farro recipes that I have not liked so I decided a nice tomato farro salad that can be served hot or cold would be welcoming.  This can be served as a meal or a side dish.  Simple is the key word here and you can make the farro in advance which can save some time and steps if you use this tomato recipe for a party.

Enjoy these cool summer flavors. Now you can do something with that mother load of plum tomatoes in the garden.



  • 2 cups farro
  • 6 sprigs rosemary
  • 1 1/2 lbs tomatoes, plum, medium diced
  • 1/2 large sweet onion, medium diced
  • 3 tablespoons olive oil, divided
  • 11-12 large basil leaves
  • 3 teaspoons salt, divided
  • 8 oz queso fresco or mozzarella cheese
  • 2 tablespoons balsamic vinegar
  • 6-8 oz cucumber, seedless, medium diced
  • black pepper


Step 1

Measure 2 cups of farro into a medium sized pot and add water until covering 3/4 to 1 inch over the farro. Remove rosemary leaves from stems and put the leaves in the pot. Add 1 teaspoon of salt and bring to a boil. Reduce to a simmer with a lid on and cook for 45-55 minutes until your preferred tenderness. Drain any remaining liquid and place farro in a large bowl.

Step 2

While the farro is cooking saute the onions in a small pan on medium-low heat adding 1 tablespoon of oil,. Cook until tender and slightly golden in color (approx 10-15 min). Set aside.

Step 3

Dice tomatoes and cucumbers and remove seeds. Combine in a medium bowl. Chop 8 of the basil leaves into 1/4 in slivers about 1 inch long and add to the bowl with 1 teaspoon of salt. Add 2 tablespoons of olive oil and balsamic vinegar. Toss and allow to marinate in the refrigerator for 15 minutes or more.

Step 4

Combine onions and tomato mixture with the farro. Add crumbled queso fresco or medium diced mozzarella cheese. Season to taste with salt and pepper. Garnish with slivers of remaining basil leaves. Presentation Tip: Scoop this on top of a large beefsteak tomato slice.

Step 5

Notes: This can be served warm or cold.

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