Take your salad game to the next level with this Italian Farro Salad! Packed with fresh ingredients and tossed in a homemade basil vinaigrette… this is one salad that’s sure to keep you coming back for more!

I partnered with READ Salads to bring you this recipe. As always, all opinions are my own.

There’s something about a delicious Italian salad I just can’t pass up. For me… it’s all about the flavor combinations! From the fresh veggies and cheeses to the olives and meats, Italian salads have it ALL. And this one is no exception!

It starts with a hearty base of farro and combines all the Italian classics: tomatoes, cucumbers, black olives, pepperoni, fresh mozzarella, and fresh basil. And to take it to the next level, I added READ 4 Bean Salad.

READ 4 Bean Salad is a combination of green beans, wax beans, kidney beans and chickpeas, and it makes a great addition to this Italian Farro Salad. Not only is it easy and convenient, but it’s a great way to add additional veggies to this recipe!

My FAVORITE thing about this salad? It’s hearty enough to eat as a main dish but also doubles as a side. Not to mention… it stores well in the fridge. Which means you can enjoy it all week long!

What you’ll need for this recipe

Farro – I used farro as a hearty base for this salad. Farro is an ancient grain with a nutty flavor and chewy texture, and the perfect complement to the other flavors in this recipe. It can be found in the same aisle as rice and other grains at the grocery store.

Tomatoes – Tomatoes are a must in any Italian salad and they add delicious flavor and freshness to this recipe. I used grape tomatoes, which I cut in half for size. You can feel free to use larger tomatoes if you have them on hand.

Cucumbers – Cucumbers are another must and I love the crunch they add to this salad. I used English cucumbers, which are always my go to for salads. You can also use mini (Persian) cucumbers or regular seeded cucumbers if you prefer.

Pepperoni – Pepperoni adds a pop of flavor to this salad and also makes it a little more hearty. I used regular sized pepperoni cut into quarters. You can also use smaller sized or turkey pepperoni instead.

Fresh mozzarella – I love fresh mozzarella in Italian salads, not only for the flavor but for the delicious texture. I used pearls because I think they’re the perfect size for a salad, but you can use any size you prefer.

Black olives – Sliced black olives add yet another layer of flavor to this recipe. I used pre-sliced olives for convenience and ease.

READ 4 Bean Salad – READ 4 Bean Salad is delicious combination of green beans, wax beans, kidney beans and chickpeas and it pairs well with the other flavors in this salad. I chose to drain the beans and add a homemade vinaigrette.

Vinaigrette – Basil vinaigrette is the perfect finishing touch for this salad. To make it, I used olive oil, red wine vinegar, fresh basil, minced garlic, minced red onion, dijon, salt & pepper.

How to make Italian Farro Salad

Cook the farro. The first thing you’ll need to do is cook the farro according to package instructions. This will take about 20 minutes from start to finish. Once the farro is cooked, it will need to be cooled to room temperature before assembling the salad.

Chop the ingredients. While the farro is cooking, you can chop the other ingredients, including the tomatoes, cucumbers, and pepperoni. If you didn’t buy pre-sliced olives you can slice those as well.

Make the vinaigrette. The next step is to make the vinaigrette by combining all the ingredients in a small jar or container with a lid. Be sure to shake it vigorously before adding it to the salad.

Assemble the salad. Once the farro is cooled, you can assemble the salad. Simply combine all the ingredients in a large mixing bowl and toss gently. You can then transfer it to a serving bowl and garnish it with fresh basil… and voila!

Recipe Variations

Substitute bulgur, quinoa, couscous, or any other type of grain in place of farro
Omit the farro altogether for a grain-free salad
Add additional veggies, such as bell pepper, mushrooms, or spinach
Substitute feta or Parmesan for the fresh mozzarella
Use kalamata or green olives in place of black olives
Substitute salami or prosciutto for the pepperoni
Use the dressing from the 4 Bean Salad OR a bottled dressing in place of homemade vinaigrette

Make Ahead Tips

This recipe is easy to prep ahead for lunches or dinners. To make ahead, cook the quinoa up to 2 days in advance and store it in an airtight container in the refrigerator. You can also chop the vegetables and prepare the vinaigrette in advance, and simply assemble it when you’re ready.

More salads you’ll love

If you’re a salad lover like me, I have plenty of salad recipes for you! These are some of my favorites: