Farro Salad with Tahini Vinaigrette

Farro Salad with Tahini Vinaigrette

Choosing to make Farro Salad with Tahini Vinaigrette for the alphabet F,  was the easiest for me yet in this series. I love the texture of the farro and have been waiting a long time to use it in a dish that I know I would love. Talking about Farro, I have to mention how I was first introduced to it. Few year back, I attended a Vegetarian meet at our local library back in NY and there they bought some whole grains for us to taste. That was the first time I tasted Farro and I loved it the most among the few other that I tasted that day.

The texture of the farro was something that I loved the most. It is nutty and has a great earthy flavor. I just love the slightly chewy texture that it has and it works great in a salad.


Farro Salad with Tahini Vinaigrette

We as a family love to have a salad night once in a while. I usually have some bread on the side as I never feel filled up with just leafy salad. The use of a whole grain in the salad along with the rest of the vegetables was just so filling that we did not need anything else. I took the Mediterranean route when planning for this salad as I had all the ingredients I needed. I had bought some tahini sauce to make the Chickpea Shawarma Wrap and I used some of it to make the dressing for this salad.

Farro Salad with Tahini Vinaigrette

The remaining ingredients were pretty easy to assemble. This Farro Salad with Tahini Vinaigrette also helped me use up the jar of roasted peppers that I bought a while ago. I completely forgot that I had a whole jar of unopened roasted peppers and when I realized that, i thought it would work great in this salad.

The farro can be cooked ahead of time and refrigerated until we are ready to assemble the salad. You could make a large batch of farro and keep it refrigerated to use in several recipes. You could also pack your weekday lunches portioning the farro. When you are doing that make sure to include this Farro Salad with Tahini Vinaigrette in the menu. The farro salad can be refrigerated for couple of days and tastes great when chilled.

Farro Salad with Tahini Vinaigrette

My Other Posts in the A – Z Explore the Flavors Series

A for Akki Roti 

B for Baghrir with Orange Butter Sauce

C for Chickpeas Shawarma

D for Double Ka Meetha

E for Esquites

Preparation time – 15 minutes
Cooking time – 25 minutes
Difficulty level – Easy
Recipe adapted from – Gimme Some Oven

Ingredients to make Farro Salad with Tahini Vinaigrette – Serves 4

To Make the Farro Salad –

  • Farro – 1 cup
  • Cucumber – 1 cup (diced)
  • Cherry tomatoes – 1/2 cup (halved)
  • Roasted Red Peppers – 1/4 cup (chopped)
  • Parsley – 4 tsp (finely chopped)
  • Red onion – 1/2 cup (finely chopped)
  • Feta Cheese – 1/4 cup
  • Salt – 1/2 tsp

To make the Tahini Vinaigrette –

  • Tahini – 1/4 cup
  • Red wine Vinegar – 1 TBSP
  • Olive Oil – 2 TBSP
  • Lemon Juice – 1 TBSP
  • Garlic – 1 clove (finely minced)
  • Salt – to taste
  • Pepper – to taste

Farro Salad with Tahini Vinaigrette

Procedure to make Farro Salad with Tahini Vinaigrette –

To make the Farro Salad –

  • Rinse the farro under running water, drain and place it in a pan. Add 2 1/2 cups of water and 1/2 tsp of salt and bring it to a boil.

Farro Salad with Tahini Vinaigrette

  • Simmer the flame and let the farro cook for about 20 minutes or until it is cooked and the liquid has all been absorbed. If the farro appears a little under-cooked, add a little more water and let it cook further until it reaches the right texture.
  • Let the Farro cool down to room temperature before we assemble the salad.

Farro Salad with Tahini Vinaigrette

  • In the meantime, chop all the vegetables and have them all ready

To make the Tahini Vinaigrette –

  • Combine all the ingredients in a bowl or a jar and mix it all together until they are well combined.
  • The vinaigrette could be used right away or refrigerated until ready to use. Mix well when using it later as the tahini tends to settle down a bit.

To Assemble the Salad –

  • Combine all the chopped vegetables along with the cooled down farro.
  • Pour the Tahini Vinaigrette over the salad and mix to combine.
  • Check for the seasoning and adjust based on your preference.

Farro Salad with Tahini Vinaigrette

Farro Salad with Tahini Vinaigrette
5 from 10 votes
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Farro Salad with Tahini Vinaigrette

Course Main Course, Salad
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 Servings

Ingredients

To Make the Farro Salad -

  • Farro - 1 cup
  • Cucumber - 1 cup diced
  • Cherry tomatoes - 1/2 cup halved
  • Roasted Red Peppers - 1/4 cup chopped
  • Parsley - 4 tsp finely chopped
  • Red onion - 1/2 cup finely chopped
  • Feta Cheese - 1/4 cup
  • Salt - 1/2 tsp

To make the Tahini Vinaigrette -

  • Tahini - 1/4 cup
  • Red wine Vinegar - 1 TBSP
  • Olive Oil - 2 TBSP
  • Lemon Juice - 1 TBSP
  • Garlic - 1 clove finely minced
  • Salt - to taste
  • Pepper - to taste

Instructions

To make the Farro Salad -

  1. Rinse the farro under running water, drain and place it in a pan. Add 2 1/2 cups of water and 1/2 tsp of salt and bring it to a boil.
  2. Simmer the flame and let the farro cook for about 20 minutes or until it is cooked and the liquid has all been absorbed. If the farro appears a little under-cooked, add a little more water and let it cook further until it reaches the right texture.
  3. Let the Farro cool down to room temperature before we assemble the salad.
  4. In the meantime, chop all the vegetables and have them all ready

To make the Tahini Vinaigrette -

  1. Combine all the ingredients in a bowl or a jar and mix it all together until they are well combined.
  2. The vinaigrette could be used right away or refrigerated until ready to use. Mix well when using it later as the tahini tends to settle down a bit.

To Assemble the Salad -

  1. Combine all the chopped vegetables along with the cooled down farro.
  2. Pour the Tahini Vinaigrette over the salad and mix to combine.
  3. Check for the seasoning and adjust based on your preference.

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14 thoughts on “Farro Salad with Tahini Vinaigrette

  1. That sure is a colorful salad. Farro is new to me ..but I think i shall use freekeh instead, lovely healthy and delicious. I am forever looking for such different salads and this one seems to be just my kinds.

  2. This is my kind of a salad Sandhya. I love grain bowls like this with lots of veggies and that tahini dressing sounds absolutely delicious. I would probably add some chickpeas or baked tofu for a complete meal.

  3. Such an ultimate salad and seriously very filling to give a try. And this salad is my kind of food, that tahini vinaigrette dressing makes me drool. Absolutely irresistible.

  4. Wow that is one delicious farro salad and the tahini dressing sounds super inviting. It must have tasted refreshing with all those vegetables.

  5. colorful salad sandhya! good to hear that you have salad night once in a while, here it will be only me and my hubby! though i get farro here in all stores, i m yet to try it at home!!! With some bread on side, this definitely is a filling meal!!

  6. lovely salad – so healthy , filling and nutritious.. I haevnt tasted farro till date, but I think my sister kept talking about this grain. Look wise, it resembles wholewheat isnt it ??

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