Summer Farro Salad

Prep time 15 minutes
Cook time 10 minutes
Serves 8 to 12, as a side or main course

Dan's Modifications (see vegan)

Omit the salt
Omit the honey
Omit the cheese
Omit the olive oil; substitute lemon juice or something


  • 2 cups uncooked farro (or substitute barley)
  • 1 medium red onion, cut in half
  • 1 clove garlic
  • 1 handful fresh parsley plus 1 tablespoon finely chopped
  • 1/2 teaspoon salt, plus more if needed
  • 1 cup finely diced (about 1/4" cubes) fresh mozzarella cheese
  • 2 teaspoons minced pitted kalamata olives
  • 1 pint grape tomatoes, cut into quarters
  • 1 tablespoon finely chopped fresh basil
  • 1 pinch freshly ground pepper, to taste
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey


  1. Add the farro, one onion half, garlic, handful of parsley and salt along with 2 3/4 cups water to a 2 quart pot.
  2. Bring to a boil, then cover, reduce to a simmer, and cook for 10 minutes.
  3. Turn off burner and let sit, covered, for 5 more minutes.
  4. Discard the onion, garlic and large pieces of parsley.
  5. Spread out on a rimmed sheet pan and let cool completely (do not skip this step or the mozzarella will melt into the finished dish).
  6. Whisk together the olive oil, vinegars and honey to prepare the dressing.
  7. Chop the remaining onion half finely.
  8. Add onion, cooled farro, mozzarella, kalamata olives, tomatoes, remaining tablespoon of parsley and basil to a deep bowl.
  9. Pour the dressing over the ingredients and stir well to combine, using a long wooden spoon or rubber spatula.
  10. Season with salt and pepper.
  11. The salad is ready to serve, but can also be made and stored in the fridge, covered, one day ahead.