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Farro salad with arugula, beans, tomatoes and mozzarella in a serving bowl.
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3.85 from 44 votes

Farro Salad with Basil Vinaigrette

This amazing farro salad features cannellini beans, fresh mozzarella, arugula and sun-dried tomatoes all tossed in a bright and delicious basil vinaigrette!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Lunch/Dinner
Cuisine: American
Keyword: farro salad
Servings: 6
Calories: 419kcal


  • 1 cup dry farro
  • 1 1/3 cup cannellini beans 15 oz can, drained and rinsed
  • 1/4 cup chopped sun-dried tomatoes ones that are red instead of brownish in color
  • 1 cup mini mozzarella balls also called pearled mozzarella I think
  • 4 cups baby arugula
  • additional sea salt and pepper to taste

Basil Vinaigrette

  • 1 cup packed basil slightly chopped
  • 1/2 cup olive oil
  • 3 Tablespoon red wine vinegar
  • 1/4 cup shallot
  • ½ teaspoon sea salt
  • teaspoon ground pepper


  • Cook farro according to package. You should end up with a little over 2 cups of cooked farro once cooked and drained. Run under cold water to cool. Drain well.
  • Add all dressing ingredients into a high powered blender and blend for at least 1 minute, or until basil is really chopped up and dressing is emulsified. Yield: little less than 3/4 cup total
  • Add cooked farro, cannellini beans, sun-dried tomatoes, mozzarella balls and arugula into a bowl. Add dressing and toss. Taste and add more salt and pepper, if desired. Serve right away or chill in the fridge before serving. Recipe will keep up to 3 days in the fridge.



  • Farro swap: If needed you can use barley instead of farro for this salad.


Serving: 1/6 of recipe | Calories: 419kcal | Carbohydrates: 39g | Protein: 16g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 579mg | Potassium: 480mg | Fiber: 6g | Sugar: 2g