Cherry Tomato and Farro Salad

This salad is also great topped with grilled chicken breasts.

By / Photography By Ron Wallace | June 02, 2017


Place the farro with the sage and rosemary sprigs in a large saucepan and cover with 2 inches of water. Bring to a boil, reduce heat, and simmer, uncovered, until the farro is tender but still firm, about 30 minutes. Remove the sprigs and drain the farro. Let cool.

Whisk garlic, shallot, lemon zest, herbs, parsley, vinegar, salt and pepper. Slowly whisk in both oils.

In a large bowl, combine farro, tomatoes, onions, zucchini and spinach leaves. Toss with enough dressing to taste, reserving some to drizzle over the top. Season with salt and pepper.

Transfer to a platter, or individual plates, and drizzle with reserved dressing. Garnish with additional herbs, if desired.

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  • 1 cup farro, rinsed
  • 1 small sprig fresh sage
  • 1 sprig fresh rosemary
  • 1 teaspoon minced garlic
  • 1 tablespoon minced shallot
  • 1 teaspoon lemon zest
  • 1 tablespoon minced herbs (combination of rosemary, sage and thyme)
  • 1 tablespoon minced Italian parsley
  • ¼ cup red wine vinegar
  • Salt and pepper, to taste
  • ⅓ cup canola oil
  • ⅓ cup olive oil
  • 2 cups cherry tomatoes, halved
  • ½ cup diced red onion
  • 1 cup diced zucchini
  • 2 cups baby spinach
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