farro salad with zucchini, olives and roasted tomatoes

farro salad with zucchini, olives and slow roasted tomatoes-- withspice seasonal food blog

This farro salad is a fresh, summery, substantial meal that’s packed full of vegetables. It’s a salad of textures: crunchy zucchini, chewy farro, buttery pine nuts and creamy cubes of mozzarella. It’s easy, low key and fresh– everything that a summer meal should be.


  • 1 1/2 cups farro
  • 3 tbsp red wine vinegar
  • 1/2 cup extra virgin olive oil
  • kosher salt and freshly ground black pepper
  • 3 small zucchini, diced (about 2 1/2 cups)
  • 1/2 cup kalamata olives, pitted and coarsely chopped (about 20)
  • 1/2 cup slow roasted tomatoes, sliced (you can use sun dried tomatoes in a pinch)
  • 8 oz fresh mozzarella, diced
  • 1/4 cup pine nuts, lightly toasted
  • 1/2 cup basil, thinly sliced


  1. In a large pot of simmering salted water, cook farro until grains are tender but chewy (follow directions on the package for exact cooking times). Drain, cool slightly, then transfer to a large bowl.
  2. To make the dressing, whisk together vinegar, olive oil, 1/2 teaspoon kosher salt and freshly ground black pepper. When combined, dip a piece of zucchini into the dressing, taste, and adjust seasoning if needed.
  3. Add zucchini, olives, tomatoes, mozzarella, pine nuts and basil to bowl with farro. Add the dressing and toss to combine. Taste, adjust seasoning, and serve.



serves 6- 8

Salad can be enjoyed at room temperature or chilled. Store in the refrigerator for four to five days.


Keywords: farro salad