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Herby Farro Salad with Olives, Cherry Tomatoes and Zucchini Ribbons

Herby Farro Salad with Olives, Cherry Tomatoes and Zucchini Ribbons

5 from 1 vote
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Course: Entree
Cuisine: British
Keyword: farro salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 669kcal
Author: Julia Frey of Vikalinka


For the French Vinaigrette

  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 3 tbsp Olive oil
  • 1 clove garlic minced
  • salt and pepper
  • 1 tsp fresh or dried herbs of your choice optional

For the Farro Salad

  • 1 can 14oz/400g white beans, butter beans or cannellini beans, drained
  • 2 cups/200g farro cooked
  • 1 small zucchini shaved into ribbons with a vegetable peeler
  • 6-7 red and yellow cherry tomatoes
  • 1 tbsp capers
  • 5-6 Kalamata olives pitted and halved
  • ¼ red onion sliced
  • 1 tbsp fresh mint chopped
  • 2 tbsp fresh basil sliced
  • salt to taste


  • Cook the farro grain according to package instructions, drain and cool.
  • In a large bowl combine all the French vinaigrette ingredients, mix with a whisk until the dressing is emulsified, then add the beans and cooled farro, let it sit for 10-15 minutes for the ingredients to absorb the flavour of the vinaigrette.
  • Then add the remaining ingredients and mix gently until combined.
  • Add more salt if needed.


Calories: 669kcal | Carbohydrates: 28g | Protein: 4g | Fat: 61g | Saturated Fat: 5g | Sodium: 109mg | Potassium: 222mg | Fiber: 5g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 10.4mg | Calcium: 23mg | Iron: 1.4mg