Farro, Arugula, Salami & Almond Salad
This Farro Salad is a beautiful, bright green salad packed with the nutty flavor of Farro, peppery arugula, crunchy almonds and salami tossed in a delicious balsamic vinegar and olive oil dressing. It is a great salad to enjoy for an easy lunch or serve as a side salad for dinner. 
This salad was first created during Covid when our house was very low on groceries and SA and I were in need of a quick and easy lunch during the workweek. I had run out of chicken and tuna (my usual salad proteins) and was scrounging through the deli meat and cheese drawer looking for something to add protein and to a salad. I now make this salad at least once a week, because it’s easy to make and so tasty! I love a delicious healthy grain salad that feels like a meal in and of itself but also makes an amazing side salad. This flavorful and nutritious farro salad ticks all the boxes, from the peppery arugula that is high in fiber and full of calcium to the ancient grain, farro, and the crunch of a fresh, juicy cucumber. This farro salad recipe has so much to offer and I think you’re going to love it. A Mediterranean farro salad is traditionally packed full of fresh ingredients with the farro, like juicy tomatoes, cucumbers, bell peppers, and onions, and then tossed in a vinaigrette dressing for a delicious tangy flavor. I took that idea and spun it into my own because I love the spice of arugula, the added protein of the salami, and the umami flavor of the parmesan cheese to make this salad one you’ll want to make time and time again.
Why You Will Love This Farro Salad
- This hearty farro salad is so versatile! Add more veggies, or make it gluten-free or dairy-free.
- After a little cooking time, this salad is quick and easy to put together in less than 30 minutes.
- You can enjoy this salad on its own as an easy weeknight dinner or use it as a healthy side dish alongside your favorite protein.
- This is an amazing Mediterranean diet salad that can easily be made vegetarian.
- It is an amazing spin on a traditional Mediterranean farro salad that is great for meal prep with little cook time.
Ingredients You Will Need For This Farro Salad
- Farro: There are many different types of Farro, and they can be found in either the baking aisle or with the rice and beans of your local grocery store. I used farro medio in this recipe. It has a nutty flavor and a chewy texture. You can substitute millet, quinoa, or brown rice to make this gluten-free.
- Chicken broth: I like to use broth when cooking grains to give it a delicious salty flavor. You can also use chicken stock if you prefer. Also, if you want to make this recipe vegetarian, use vegetable broth instead.
- Arugula: Arugula has a very distinct and peppery flavor that I love for salads. If you prefer, you can use spinach or kale instead, and it will still be really delicious.
- Cucumber: Cucumbers give this salad a delicious crunch and are a very traditional ingredient for a farro salad. I love using mini cucumbers, also known as Persian cucumbers.
- Salami: The saltiness of the salami is so delicious in this recipe. If you want to substitute it for prosciutto or pepperoni.
- Almonds: I chop the almonds to add a delicious crunch to this salad, but sliced almonds would work beautifully too.
- Parmesan flakes: Parmesan adds a delicious umami flavor to this salad. I recommend freshly grated parmesan or parmesan flakes instead of parmesan in the tub.
- Onion: Red onion is a classic Greek salad ingredient and adds a delicious kick to this salad. You could also use shallots as a delicious substitute.
- Dressing: Extra virgin olive oil, balsamic vinegar, salt, and black pepper make a delicious and simple vinaigrette for this farro salad. You could also use avocado oil and red wine vinegar or lemon juice.
You can find a full list of ingredients in the recipe card below.
Kitchen Tools You Need
- Small pot
- Cutting board
- Sharp knife
- Salad tongs
How to Make This Easy Farro Recipe
- Rinse the farro with cold water and cover it with broth in a medium-large saucepan (add just enough broth to cover the farro, you may need more or less broth, depending on the pot size).
- Bring to a boil on medium-high heat, reduce the heat to low, and simmer for 30 minutes until the farro is tender and all excess liquid evaporates.
- Transfer the farro to a plate and place in the fridge to cool or leave on the counter to bring to room temperature.
- Next, lay out the arugula in a large bowl and add the farro, cucumber, salami, almond, parmesan, and red onion.
- Add the olive oil and balsamic vinegar, season with kosher salt and black pepper, and toss.
All About Farro
Farro is an ancient grain that has been a staple in Mediterranean diets for thousands of years. It’s prized for its nutty flavor, chewy texture, and nutritional benefits. Here is a brief description of some types of farro:
- Einkorn or Farro Piccolo is the oldest type of farro. It has a mild, sweet flavor with a tender and somewhat delicate texture.
- Emmer Wheat or Farro Medio is the most commonly used farro. It is a nutty farro with a chewy texture. Bob’s Red Mill is a common brand that is delicious.
- Pearled Farro is less chewy because its outer husk has been removed, which also speeds up the cooking process.
- Whole Farro is just that, whole. It takes the longest to cook because it is fully intact and it is also the most nutritious.
Dietary Customizations
- To make this recipe dairy free skip the parmesan cheese or you can swap it for a goat or sheep cheese if you can tolerate those better
- Farro is not gluten-free, so you can substitute quinoa, which is a seed, or different grains like millet, brown rice or wild rice.
- For a grain free or paleo option swap the farro for finely ground cauliflower (finer than cauliflower rice)
Ways To Modify This Farro Salad Recipe
- Swap the parmesan for another type of cheese such as goat cheese, feta cheese, or blue cheese
- Add fresh herbs such as chopped parsley or chives for freshness.
- In place of almonds feel free to use chopped pistachios, walnuts, cashews, or pine nuts if you prefer or don’t have almonds.
What To Serve With This Grain Salad Recipe
This delicious grain salad is not just amazing by itself. I would recommend you have this with grilled steak, sauteed pork chops, marinated chicken, or your favorite fish. You can also serve it with a baked potato or sweet potato. Here are a few ideas:
- Bone-in Ribeye Steak with Garlic Herb Compound Butter
- Pork Chops with Mushroom Sauce
- Asian Grilled Salmon Skewers
- The BEST Grilled Chicken
Can I Make This Farro Salad in Advance?
This simple recipe is a great meal prep salad and can easily be made the day before or a couple of hours before serving. I recommend tossing all the main salad ingredients, mixing the dressing in a separate small bowl, and then tossing with the homemade salad dressing right before serving.
What About Leftovers?
Because of this salad being tossed in the dressing the arugula may start to wilt a little quicker than normal. Eating it the next day would be ideal, but this salad will last in the fridge for up to 3 days and will have extra flavor the longer it sits. Store it well in an airtight container or tightly covered with plastic wrap.
Here are a few more salad recipes you might enjoy:
- Mexican Couscous Salad
- Tomato, Peach and Burrata Salad
- Asian Cucumber Salad
- Thai Beef Salad
- BLT Cauliflower Salad with Ranch Dressing
If you make this Farro Salad recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Farro Salad with Salami, Almonds & Arugula
Ingredients
- 2/3 cup farro (should be 2 cups when cooked)
- 1 cup chicken broth
- 6 oz arugula
- 1 persian cucumber very thinly sliced into circles
- ⅔ cup matchstick sized slices of salami
- ½ cup roughly chopped almonds
- ⅓ cup parmesan flakes
- ¼ cup finely chopped red onion
- ¼ cup extra virgin olive oil
- 3 tbsp balsamic vinegar
- 1/4 tsp pepper
- 1/4 tsp salt
Instructions
- Rinse the farro and then add to a pot, add enough broth to cover the farro (you may need more or less broth depending on the size of the pot)
- Bring to a boil, reduce the heat to low and leave to simmer for 30 minutes until the farro is tender and all of the liquid has evaporated.
- Transfer the farro to a plate and place in the fridge to cool
- In a large salad bowl add the arugula, next add the farro, cucumber, salami, almond, parmesan and red onion
- Add the olive oil and balsamic vinegar and season with salt and pepper and toss.
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