Farro Salad with Basil Lemon Tahini Dressing

Farro Salad with Basil & Lemon Tahini Dressing This Farro Salad with Basil & Lemon Tahini Dressing is a delicious salad that can be made ahead of time, making it perfect for busy workday lunches or potlucks. Farro Salad 1 cup Bob’s Red Mill Farro, rinsed and drained 1 15.5 ounce can chickpeas, rinsed and drained 1 cucumber, cut into 1/4-inch pieces 2 cups cherry tomatoes, cut in half 3/4 cup minced scallions white and green parts 1/3 cup olive oil 1/4 cup fresh lemon juice 1 ½ teaspoons kosher salt Basil & Lemon Tahini Dressing 1/2 cup tahini 1/4 cup basil loosely packed 1/4 cup lemon juice 1/4 cup water 2 cloves garlic 1 Tablespoon extra virgin olive oil Salt and pepper to taste Farro Salad Bring a large pot of salted water to a boil. Add farro and cook for 20-25 minutes, until tender. Drain and rinse with cold water. Meanwhile, in a large bowl stir together the chickpeas, cucumber, tomatoes, scallion, olive oil, lemon juice, and salt and let the mixture stand for 15 minutes. Add the cooled farro stir the salad well, and chill, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad drizzled with lemon-basil tahini. Basil & Lemon Tahini Dressing In a high powered blender, combine all ingredients. Blend on high until you have a smooth, creamy sauce. Add up to ¼ cup more water (blending again to incorporate) until you get the thickness you like. Season with salt and pepper, to taste.

This Farro Salad with Basil Lemon Tahini Dressing is a delicious salad that can be made ahead of time, making it perfect for busy workday lunches or potlucks.

This Farro Salad with Basil Lemon Tahini Dressing is a delicious salad that can be made ahead of time, making it perfect for busy workday lunches or potlucks.

Want a healthy salad recipe that doesn’t taste like a healthy salad recipe? This recipe is for you!

I’d been playing around with the idea for this recipe for about a week and then I decided to just go for it.

At first, I was going to make a farro tabbouleh salad, but I thought it’d be too similar to this Israeli Couscous Tabbouleh Salad that’s already on the blog. So, I decided to switch things up a bit.

First, I swapped out the mint and parsley for basil.

And then I got the genius idea to drizzle it with the most amazing basil & lemon tahini dressing that I used in the past to liven up some roasted broccoli.

The result was everything I’d hoped it would be.

I ate it for lunch and dinner that day, and then for breakfast the next morning. It was that good.

It’s also amazingly good for you!

What is Farro?

Farro is a grain like rice or quinoa, but it’s packed with an amazing amount of protein and fiber. It supplies you with more than 10 different vitamins and minerals and is lower in gluten than most wheat. Farro has a hearty, chewy texture and an almost nutty flavor to it. I like to use it in casseroles, soups and salads, like this one.

You should be able to find farro easily in your grocery store near the rice. 

My go-to brand is Bob’s Red Mill Organic Farro. I’ve more and more excited to see that lots of stores now have a full-on Bob’s Red Mill section with all of their great products. Founded 40 years ago by Bob and Charlee Moore, Bob’s Red Mill is an employee-owned company that focuses on products that are non-GMO and kosher, with many of the products, like this farro, being vegan and organic. 

Ingredients for farro salad.

How Do You Cook Farro?

I like to cook my farro like I would cook pasta. Rinse the farro and then add it to a large pot of boiling, salted water and let it cook until tender, which will take about 25 minutes. Then drain. Since this is a cold salad, I also like to rinse the farro in cold running water to cut down on the cooling time.

Can You Cook Farro in the Instant Pot?

You can also cook farro in the Instant Pot. Just add 1 cup of rinsed farro and 2 ½ cups water to the pot. Seal the lid and cook on MANUAL high pressure for 12 minutes. Allow the pressure to release naturally, then drain off any excess liquid. It will take about 15 minutes for the pressure to build in the pot, and about 10 minutes for the pressure to release, so I’ve found that it’s quicker to make farro on the stovetop, but the Instant Pot is great if you’re looking for a fuss-free option.

Hand holding bowl of farro salad

Regardless of which way you choose to cook your farro, the cooking time will give you plenty of time to whip up the most amazing basil & lemon tahini dressing. All you need is a blender and 5-minutes!

This basil & lemon tahini dressing is creamy, tangy and it has so much flavor! I look at it like a sophisticated version of ranch dressing… You won’t only want it on this farro salad. You’ll also find yourself wanting to drizzle it on roasted chicken, serve it as a dip with some zucchini fries, or basically just eat it with a spoon.

If you loved this Farro Salad I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Overhead shot of farro salad in black bowl.

Farro Salad with Basil & Lemon Tahini Dressing

Course: Salad
Cuisine: American
Keyword: farro salad, salad
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 456 kcal
Author: Erin
This Farro Salad with Basil & Lemon Tahini Dressing is a delicious salad that can be made ahead of time, making it perfect for busy workday lunches or potlucks.
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Ingredients

Farro Salad

  • 1 cup Bob’s Red Mill Farro rinsed and drained
  • 1 15.5 ounce can chickpeas rinsed and drained
  • 1 cucumber cut into 1/4-inch pieces
  • 2 cups cherry tomatoes cut in half
  • 3/4 cup minced scallions white and green parts
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 ½ teaspoons kosher salt

Basil & Lemon Tahini Dressing

  • 1/2 cup tahini
  • 1/4 cup basil loosely packed
  • 1/4 cup lemon juice
  • 1/4 cup water
  • 2 cloves garlic
  • 1 Tablespoon extra virgin olive oil
  • Salt and pepper to taste

Instructions

Farro Salad

  1. Bring a large pot of salted water to a boil. Add farro and cook for 20-25 minutes, until tender. Drain and rinse with cold water.
  2. Meanwhile, in a large bowl stir together the chickpeas, cucumber, tomatoes, scallion, olive oil, lemon juice, and salt and let the mixture stand for 15 minutes.
  3. Add the cooled farro stir the salad well, and chill, covered, for 1 hour.
  4. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad drizzled with lemon-basil tahini.

Basil & Lemon Tahini Dressing

  1. In a high powered blender, combine all ingredients.
  2. Blend on high until you have a smooth, creamy sauce.
  3. Add up to ¼ cup more water (blending again to incorporate) until you get the thickness you like. Season with salt and pepper, to taste.

I teamed up with Bob’s Red Mill to bring you this post. As always, all opinions are my own. 

Nutrition Facts
Farro Salad with Basil & Lemon Tahini Dressing
Amount Per Serving
Calories 456 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 3g 15%
Sodium 817mg 34%
Potassium 529mg 15%
Total Carbohydrates 46g 15%
Dietary Fiber 10g 40%
Sugars 3g
Protein 11g 22%
Vitamin A 9.6%
Vitamin C 29.7%
Calcium 9%
Iron 18.9%
* Percent Daily Values are based on a 2000 calorie diet.

Farro salad in bowl next to dressing and lemons.

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20-Minute Thai Chicken Salad

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Southwest Chicken Salad with Pico de Gallo

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Shaved Brussels Sprouts Salad with Mustard and Parmesan

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10 comments

  1. Kristina

    I don’t know why, but the cherry tomatoes are AMAZING right now. I am adding them to everything, and THIS SALAD is next! I have most everything here, and that lemon tahini dressing is calling my name…

    Reply

    1. Erin

      I hope you love it Kristina!

      Reply

    2. Terry


      Just made this salad this afternoon for my daughter who is coming home from school in New Hampshire and is craving a bowl of something happy, fresh and flavorful. Its delicious! She’s going to love it (if there’s enough left for her after i keep “tasting” spoonfuls out of the bowl! Great texture and the dressing fantastic- I’m thinking it will be great on an arugula roast chicken and avocado salad!

      Reply

      1. Erin

        I’m so glad you like it Terry! I love your idea to add it to a chicken salad!

        Reply

  2. Catherine @ To & Fro Fam


    This recipe is giving me a tiny glimpse ahead to summer, and I seriously can’t wait – yes, for the sun, but also for fresh ingredients for this salad!

    Reply

    1. Erin

      Aren’t we so ready for spring?! I can’t wait either.

      Reply

  3. Megan Joy


    This looks so delicious and is also just really pretty haha! I have never cooked farro before but it looks simple enough. I love Bob’s Red Mill, so many great options!

    Reply

  4. Jenni LeBaron

    The first things that come to mind are healthy, hearty, and scrumptious! I love the look of this farro salad, especially the gorgeous cherry tomatoes. I can’t wait until it’s warm enough to grow my own again!

    Reply

  5. jennie lamancuso


    This is everything I love. Thank you, Erin!!

    Reply

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