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Farro, Herb, and Vegetable Salad

Combine farro, herbs, and vegetables to make a healthy and delicious salad perfect for entertaining.

  • Servings: 4
Farro, Herb, and Vegetable Salad

Source: The Martha Stewart Show, July Summer 2008


  • 1 package (1.1 pound) whole farro (not pearled)
  • 2 tablespoons red-wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 English cucumber, trimmed, cut into quarters and chopped
  • 2 medium yellow or red tomatoes, chopped
  • 1 cup cilantro leaves, finely chopped
  • Coarse salt and freshly ground pepper
  • Grilled Shrimp with Basil and Lemon, optional


  1. Place farro in a large bowl and cover with cold water; let soak 30 minutes.

  2. Drain farro and place in a large saucepan. Add 8 cups water, cover, and bring to a boil. Uncover and reduce heat to a simmer; let cook 30 minutes.

  3. Drain and rinse under cold water; drain again. Transfer to a large bowl and add vinegar, olive oil, cucumber, tomatoes, and cilantro; stir until well combined. Season with salt and pepper; serve topped with shrimp, if desired.

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