Farro and Broccoli Salad

There’s something deeply satisfying about a dish that feels both wholesome and indulgent. This Farro and Broccoli Salad brings together nutty, chewy farro, vibrant green broccoli, juicy cherry tomatoes, and the bright zip of lemon vinaigrette. Every bite is a mix of hearty and fresh, chewy and crisp, tangy and earthy. Whether you’re packing lunch, feeding a crowd, or just craving something nourishing, this salad hits the spot.

Behind the Recipe

This recipe came about on one of those lazy Sunday afternoons when I was rummaging through the pantry, hoping to create something healthy that didn’t skimp on flavor. Farro was sitting right there, practically begging to be used, and broccoli is always in my fridge. A quick steam, a simple vinaigrette, and a handful of colorful veggies later, and this bowl of goodness was born. It’s now one of those go-to dishes I make over and over, tweaking it just slightly depending on the season or what’s on hand.

Recipe Origin or Trivia

Farro, an ancient grain with roots in Mesopotamia, has been cherished for centuries for its nutty taste and pleasantly chewy texture. Traditionally used in Italian and Mediterranean dishes, farro adds not just flavor but a hearty boost of fiber and protein. Broccoli, introduced to the U.S. by Italian immigrants, pairs beautifully with farro thanks to its crispness and subtle bitterness. This salad borrows inspiration from rustic Tuscan kitchens where grains and greens are a way of life.

Why You’ll Love Farro and Broccoli Salad

This salad might just become your new favorite, and here’s why:

Versatile: Serve it warm, chilled, or room temp. It fits into picnics, potlucks, or weekday lunches.

Budget-Friendly: Farro and broccoli are affordable staples that stretch easily to feed a crowd.

Quick and Easy: Cook the farro, steam the broccoli, toss everything together. Done in under 30 minutes.

Customizable: Add feta, swap in kale, or toss in chickpeas. It adapts to your cravings.

Crowd-Pleasing: The textures and colors make it as beautiful as it is delicious.

Make-Ahead Friendly: The flavors deepen as it sits, making it perfect for prepping ahead.

Great for Leftovers: It holds up well in the fridge and gets better by the day.

Chef’s Pro Tips for Perfect Results

Want to take this salad from good to unforgettable? Keep these tips in mind:

• Cook farro until it’s tender but still chewy. Don’t let it get mushy.
• Steam broccoli just enough to retain its vibrant green color and crunch.
• Rinse cooked farro under cold water if serving chilled to stop the cooking.
• Use fresh lemon juice for the vinaigrette. It makes all the difference.
• Let the salad rest for at least 10 minutes before serving to soak up the flavors.

Kitchen Tools You’ll Need

You don’t need anything fancy to pull this off. Here’s what helps:

Medium Pot: For cooking farro to a perfect al dente texture.

Steamer Basket or Sauté Pan: To quickly cook the broccoli without losing nutrients.

Large Mixing Bowl: For tossing everything together evenly.

Small Jar or Whisk: For mixing up that zesty vinaigrette.

Strainer: To drain and rinse farro.

Ingredients in Farro and Broccoli Salad

This dish shines because of how simply everything comes together. Each ingredient has its moment.

1. Farro: 1 cup uncooked. The hearty base that brings nutty, chewy character.
2. Broccoli Florets: 3 cups, chopped. Adds bright green crunch and freshness.
3. Cherry Tomatoes: 1 cup, halved. Juicy pops of sweetness and color.
4. Red Onion: 1 small, thinly sliced. Adds sharp bite and visual contrast.
5. Fresh Parsley: 1/4 cup, chopped. Brightens everything with herbal notes.
6. Lemon Juice: 3 tablespoons. The acidic kick that ties it all together.
7. Olive Oil: 1/4 cup. Richness that smooths and coats every bite.
8. Dijon Mustard: 1 teaspoon. Gives depth to the dressing.
9. Salt: 1/2 teaspoon. Enhances overall flavor.
10. Black Pepper: 1/4 teaspoon. Adds a gentle heat to finish.

Ingredient Substitutions

Don’t worry if you’re missing something. Here are some easy swaps:

Farro: Quinoa or brown rice. Still hearty, still tasty.

Broccoli: Try cauliflower or even asparagus for a twist.

Cherry Tomatoes: Diced Roma or heirloom tomatoes work too.

Red Onion: Shallots or green onions for a milder flavor.

Parsley: Use fresh basil or cilantro based on your mood.

Lemon Juice: A splash of red wine vinegar if lemons aren’t around.

Ingredient Spotlight

Farro: A whole grain packed with fiber, protein, and a nutty flavor that stands up beautifully in salads. It doesn’t go mushy and absorbs dressings like a champ.

Broccoli: Known for its high vitamin C and fiber content, broccoli adds crunch and a little bitterness, which balances beautifully against sweet tomatoes and tart lemon.

Instructions for Making Farro and Broccoli Salad

This recipe is all about layering flavors and textures. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
No preheating needed here, just have your pot and steamer ready to go.

2. Combine Ingredients:
Rinse the farro under cold water, then combine it with 3 cups water in a pot. Bring to a boil.

3. Prepare Your Cooking Vessel:
Lower the heat and simmer the farro for about 20–25 minutes until tender. Drain and set aside to cool.

4. Assemble the Dish:
While farro cooks, steam the broccoli for 3–4 minutes until just tender but still bright green. Transfer to a bowl of ice water briefly to stop cooking, then drain.

5. Cook to Perfection:
In a large mixing bowl, combine farro, broccoli, cherry tomatoes, red onion, and parsley.

6. Finishing Touches:
Whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper. Pour over the salad and toss well to coat.

7. Serve and Enjoy:
Let the salad sit for 10–15 minutes for the flavors to meld, then serve at room temperature or chilled.

Texture & Flavor Secrets

The real magic here is in the contrast. The farro offers a warm, nutty chew that plays beautifully against the crisp-tender broccoli. Red onion gives a bite, cherry tomatoes pop with sweetness, and the lemon vinaigrette ties it all together with a zesty brightness. It’s the kind of balance that keeps you going back for another forkful.

Cooking Tips & Tricks

Here are a few extra nuggets of advice to make sure everything turns out just right:

• Let the salad rest before serving so flavors can meld.
• Make a double batch of dressing and keep it in the fridge for the week.
• Chill the farro quickly by spreading it out on a baking sheet.
• Toast the farro in a dry pan before boiling for deeper flavor.

What to Avoid

A few common missteps can trip you up, but they’re easy to fix:

• Don’t overcook the farro. Mushy farro makes for a sad salad.
• Avoid boiling broccoli too long. It loses both texture and color.
• Don’t overdress the salad. Start small and add more as needed.

Nutrition Facts

Servings: 4
Calories per serving: 310

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

One of the best things about this salad is how well it holds up. You can make it a day in advance and let the flavors deepen overnight. Store it in an airtight container in the fridge for up to 4 days. Want to freeze it? Not the best idea. The veggies won’t hold up, so keep it fresh.

How to Serve Farro and Broccoli Salad

You can serve it chilled or at room temperature, as a side or a light main. Add a fried egg on top, some crumbled feta, or a scoop of hummus for extra oomph. It’s perfect alongside grilled veggies or roasted chicken too.

Creative Leftover Transformations

Got leftovers? Let’s make them exciting:

• Turn it into a grain bowl by adding avocado and a drizzle of tahini.
• Wrap it in a tortilla with hummus for a Mediterranean-inspired wrap.
• Heat it up in a skillet and top with a poached egg for brunch.

Additional Tips

Here’s how to get even more out of this recipe:

• Use a mix of red and yellow cherry tomatoes for extra color.
• Add crushed nuts like almonds or pistachios for a crunchy finish.
• If serving a crowd, double the batch. It disappears fast!

Make It a Showstopper

Presentation matters, and this salad is already a looker. Serve it in a wide, shallow bowl to show off all the colors. A sprinkle of extra parsley or lemon zest on top gives it that final flourish.

Variations to Try

Want to shake things up? Try one of these fun twists:

• Mediterranean Style: Add kalamata olives, cucumber, and crumbled feta.
• Spicy Kick: Toss in red pepper flakes or a dash of hot sauce.
• Protein Boost: Add chickpeas or grilled tofu.
• Winter Version: Swap cherry tomatoes for roasted sweet potatoes.
• Creamy Dreamy: Mix in a spoon of tahini or Greek yogurt to the dressing.

FAQ’s

Q1: Can I use pearled farro instead of whole farro?

Yes, pearled farro cooks faster and is a great option for this salad.

Q2: Can I make this gluten-free?

Sure. Just swap farro for quinoa or brown rice to keep it gluten-free.

Q3: What other dressings would work?

A balsamic vinaigrette or tahini lemon dressing would both be delicious alternatives.

Q4: Can I add cheese?

Absolutely. Feta, goat cheese, or shaved parmesan all work beautifully.

Q5: How long will it last in the fridge?

Up to 4 days in an airtight container. The flavors improve with time.

Q6: Do I have to use fresh broccoli?

Fresh is best for crunch, but frozen broccoli can work in a pinch if cooked lightly.

Q7: Is this salad good for meal prep?

Yes, it holds up wonderfully and is ideal for make-ahead lunches.

Q8: Can I serve it warm?

Yes, it’s delicious slightly warm or even room temperature.

Q9: How do I keep the broccoli green?

Blanch it briefly then plunge into ice water to preserve that vibrant green color.

Q10: Can I add a protein?

Definitely. Grilled chicken, shrimp, or canned tuna would all be great additions.

Conclusion

This Farro and Broccoli Salad is more than just a healthy side dish. It’s a bowl full of textures, colors, and flavors that make eating well feel like a treat. Whether you’re looking to impress at a potluck or meal-prep for the week, trust me, this one’s a total game-changer. Give it a try, and don’t be surprised if it becomes part of your regular rotation.

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