farro chicken salad

Farro Salad with Tomatoes and Herbs

  • Yield: 4-6 servings


  • 4 cups water
  • 1 1/2 cups farro
  • 2 teaspoons salt
  • 1 pound tomatoes, chopped (use cherry tomatoes if the big ones aren’t in season)
  • 1/2 sweet onion, chopped (I like Vidalias!)
  • 1/4 cup fresh chopped basil
  • 2 cups cooked chicken, torn into bite-sized pieces
  • 2 tablespoons balsamic vinegar
  • Fresh ground pepper
  • 1/4 cup olive oil


  1. Put water, salt and farro in medium saucepan and bring to a boil. Reduce heat to medium low, cover the pot and simmer until the farro is tender, about 30 minutes. Drain, cool and pour into a large serving bowl.
  2. Add the tomatoes, onion, basil and chicken and toss to combine.
  3. Whisk together the vinegar, pepper and olive oil, add to the farro mixture and toss. Add salt and pepper as needed and serve.