Farro salad works when every part keeps its identity: chewy grain, bright dressing, vegetables that still have snap, and herbs added late enough to stay fresh. When the farro is overcooked or dressed hot, the whole bowl turns dull.
This is a Tuscan-leaning framework more than a rigid formula. Cook the farro in salted water, cool it on a tray, then dress it once the steam is gone. From there, the vegetables can move with the season without losing the structure.
Set servings and units first. You can change them anytime.
Rinse the farro under cool water. Bring a medium pot of salted water to a boil and add the farro.
Cook until tender but still chewy, 18 to 22 minutes for pearled farro or according to the package if using semi-pearled farro.
Drain well and spread the farro on a rimmed tray. Cool 10 minutes, stirring once so steam can escape.
Whisk olive oil, vinegar, lemon juice, salt, and pepper in a large bowl.
Add the cooled farro and toss until the grains are coated. Let stand 5 minutes so the dressing settles into the grain.
Fold in tomatoes, cucumber, roasted pepper, red onion, parsley, and basil. Taste for salt and acidity.
For early fall, swap the cucumber for roasted zucchini or blanched green beans. Keep the total vegetable amount about the same.
Serve at room temperature. For make-ahead storage, refrigerate up to 3 days and add fresh herbs after chilling.
You made Insalata di Farro. Time to eat.
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Cooling the farro on a tray is the small move that keeps the salad from going soft. A bowl traps steam and keeps cooking the grains.
Six Italian regions. Nothing reformulated. Imported direct.
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