Green Bean And Farro Salad Recipe
There are some salads that are merely a side note, and then there are salads that are the main event. This Green Bean and Farro Salad Recipe firmly falls into the latter category. It’s a substantial, satisfying dish that we return to time and again, especially when the sun is shining and we fancy something nourishing that doesn’t feel heavy. It’s packed with interesting textures and bright, zesty flavours that just work so beautifully together. I first put this combination together for a last-minute picnic, and it’s been a staple in our house ever since.
What makes this farro salad so special is the delightful contrast in every bite. You have the wonderfully chewy, nutty grain of farro, which has a satisfying bite that holds up well in a salad. This is paired with crisp-tender green beans, blanched just enough to retain their vibrant colour and snap. We then toss in sweet cherry tomatoes that burst with sunshine, salty crumbles of feta cheese, and toasted flaked almonds for a welcome crunch. The whole thing is brought together with a sharp, tangy lemon and Dijon vinaigrette that cuts through the richness and makes all the other ingredients sing.
This is the kind of recipe that’s ideal for meal prepping a healthy lunch for the week, taking along to a potluck or barbecue where it always gets compliments, or serving as a light yet filling vegetarian main course on a warm evening. It’s a truly versatile green bean salad that feels both rustic and a little bit elegant at the same time.
Recipe Overview
This Green Bean and Farro Salad Recipe is all about combining wholesome ingredients to create a dish that is both flavourful and texturally satisfying. The earthy farro provides a fantastic base for the fresh, crisp vegetables, while the feta adds a creamy, salty counterpoint. After testing this a few times, I found that making the dressing in a jam jar is the easiest way to get it perfectly emulsified – just pop the lid on and give it a good shake!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4-6 people
- Difficulty: Easy
Why You’ll Love This Green Bean And Farro Salad Recipe
- Genuine Flavour: The combination of nutty farro, fresh green beans, sweet tomatoes, and salty feta is just magnificent. The simple lemon-Dijon vinaigrette ties everything together with a zesty, bright finish without overpowering the fresh ingredients.
- Comes Together in About 40 Minutes: Most of the time is hands-off while the farro simmers away. The rest of the prep is just a bit of chopping and mixing, making it a straightforward recipe for any day of the week.
- Flexible Recipe: This salad is wonderfully adaptable. You can swap the almonds for walnuts or toasted pumpkin seeds. Don’t have feta? Goat’s cheese or even shaved Parmesan would be lovely. You could also add a tin of drained chickpeas to make it even more substantial.
- Great for Gatherings: It works beautifully for a picnic salad as it travels well and can be served at room temperature. It’s also a fantastic addition to a barbecue spread, offering a fresh contrast to grilled meats, much like our Big Batch Pasta Salad For Crowds.
- Family Tested: My whole family enjoys this one, but my husband particularly loves the crunch from the toasted almonds. He always says it’s the best part! It’s a great way to get everyone to eat their greens and grains.
Ingredients You’ll Need
For a salad like this, using fresh, good-quality ingredients really makes a difference. I always opt for a robust, peppery extra virgin olive oil for the dressing as its flavour is front and centre. You’ll find farro in most large supermarkets now, often in the speciality grains section.
- For the Salad:
- 200g pearled farro, rinsed
- 1 litre vegetable stock or water
- 300g fresh green beans, trimmed
- 250g cherry tomatoes, halved
- 100g feta cheese, crumbled
- 75g flaked almonds
- 1 small red onion, very finely sliced
- A large handful of fresh flat-leaf parsley, roughly chopped
- A small handful of fresh mint leaves, roughly chopped
- For the Lemon-Dijon Vinaigrette:
- 80ml extra virgin olive oil
- Juice of 1 large lemon (about 4 tbsp)
- 1 tbsp Dijon mustard
- 1 clove garlic, minced or finely grated
- 1 tsp honey or maple syrup (optional)
- ½ tsp sea salt
- ¼ tsp black pepper, freshly ground
Kira’s Tip: If you find red onions a bit too pungent, soak the slices in a small bowl of cold water for 10 minutes before adding them to the salad. This simple trick mellows their flavour without losing the crunch.
How to Make Green Bean And Farro Salad
The process for this salad is all about simple stages. We cook the grain, prepare the vegetables, toast the nuts, and whisk the dressing before bringing it all together. It’s a lovely, methodical process that results in a truly fantastic dish.
- Cook the Farro: In a medium saucepan, combine the rinsed farro with the vegetable stock or water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the farro is tender but still has a slight chew. Drain any excess liquid and set aside to cool slightly.
- Blanch the Green Beans: While the farro is cooking, bring a separate pan of salted water to a rolling boil. Prepare a large bowl of ice water and set it nearby. Add the trimmed green beans to the boiling water and cook for 2-3 minutes until they are bright green and crisp-tender.
- Shock the Beans: Immediately use a slotted spoon to transfer the beans from the boiling water to the ice bath. This stops the cooking process and locks in their vibrant colour and crisp texture. What works best for me is leaving them in the ice water for a minute before draining them thoroughly and patting them dry. Cut them into bite-sized pieces if you like.
- Toast the Almonds: Place the flaked almonds in a dry, small frying pan over a medium heat. Toast for 2-4 minutes, tossing frequently, until they are fragrant and lightly golden brown. Keep a close eye on them as they can burn quickly! Remove from the pan immediately to stop them cooking.
- Make the Vinaigrette: In a small jar with a tight-fitting lid, combine all the dressing ingredients: extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, honey (if using), salt, and pepper. Screw the lid on tightly and shake vigorously until the dressing is creamy and emulsified. Taste and adjust seasoning if needed.
- Assemble the Salad: In a large salad bowl, combine the cooked farro, blanched green beans, halved cherry tomatoes, finely sliced red onion, and most of the chopped parsley and mint.
- Dress and Serve: Pour about two-thirds of the dressing over the salad and toss gently to combine everything well. Add the crumbled feta and toasted almonds, then toss lightly once more. Garnish with the remaining fresh herbs. Serve the salad warm or at room temperature.
Tips From My Kitchen
- Serve at Room Temperature: This salad’s flavours are most pronounced when it’s not fridge-cold. If you’ve made it ahead, take it out of the refrigerator about 20-30 minutes before serving to let it come to room temperature.
- The Secret Step: I learned that salting the water for the green beans generously, like you would for pasta, makes a huge difference. It seasons the beans from the inside out and enhances their natural sweetness.
- Make-Ahead Magic: You can cook the farro, blanch the green beans, and make the dressing up to 2 days in advance. Store them in separate airtight containers in the fridge. When you’re ready to serve, just assemble everything as directed in the final steps.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The almonds may lose a little of their crunch, but it will still be delicious. I sometimes add a fresh squeeze of lemon juice to brighten it up before eating.
Equipment You’ll Need
- Large salad bowl
- Sharp knife and cutting board
- Salad servers
- Small jar for dressing
- Two medium saucepans
- Small frying pan
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it to your tastes or what you have in the cupboard. Here are a few of our favourite variations:
- Spicy Version: For a bit of a kick, add ½ teaspoon of red pepper flakes to the vinaigrette. It adds a lovely warmth that works well with the other flavours.
- Vegan Option: To make this salad vegan, simply omit the feta cheese and use maple syrup in the dressing instead of honey. You could add a cup of cooked chickpeas or some toasted, salted sunflower seeds for that savoury element.
- Different Protein: This salad is a great base for added protein. Flaked, cooked salmon, shredded rotisserie chicken, or even some grilled halloumi slices would be fantastic additions to turn it into a more substantial meal.
What to Serve With Green Bean And Farro Salad
While this is a satisfying meal on its own, it also pairs wonderfully with other dishes, especially for a larger meal or gathering.
- It’s an excellent side for simple grilled fish. The zesty flavours of the salad are a perfect match for our Grilled Salmon With Lemon Butter Sauce Recipe.
- For a classic picnic lunch, pack this salad alongside some hearty Smoked Beef Sandwiches Lunch for a truly memorable spread.
- A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio is a brilliant companion, cutting through the richness of the dressing and cheese beautifully.
Frequently Asked Questions
Green Bean And Farro Salad Recipe
Ingredients
Method
- Cook the Farro: In a medium saucepan, combine the rinsed farro with the vegetable stock or water. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the farro is tender but still has a slight chew. Drain any excess liquid and set aside to cool slightly.
- Blanch the Green Beans: While the farro is cooking, bring a separate pan of salted water to a rolling boil. Prepare a large bowl of ice water and set it nearby. Add the trimmed green beans to the boiling water and cook for 2-3 minutes until they are bright green and crisp-tender.
- Shock the Beans: Immediately use a slotted spoon to transfer the beans from the boiling water to the ice bath. This stops the cooking process and locks in their vibrant colour and crisp texture. What works best for me is leaving them in the ice water for a minute before draining them thoroughly and patting them dry. Cut them into bite-sized pieces if you like.
- Toast the Almonds: Place the flaked almonds in a dry, small frying pan over a medium heat. Toast for 2-4 minutes, tossing frequently, until they are fragrant and lightly golden brown. Keep a close eye on them as they can burn quickly! Remove from the pan immediately to stop them cooking.
- Make the Vinaigrette: In a small jar with a tight-fitting lid, combine all the dressing ingredients: extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, honey (if using), salt, and pepper. Screw the lid on tightly and shake vigorously until the dressing is creamy and emulsified. Taste and adjust seasoning if needed.
- Assemble the Salad: In a large salad bowl, combine the cooked farro, blanched green beans, halved cherry tomatoes, finely sliced red onion, and most of the chopped parsley and mint.
- Dress and Serve: Pour about two-thirds of the dressing over the salad and toss gently to combine everything well. Add the crumbled feta and toasted almonds, then toss lightly once more. Garnish with the remaining fresh herbs. Serve the salad warm or at room temperature.
Notes
I really hope you give this Green Bean and Farro Salad Recipe a try. It’s such a reliable, delicious, and versatile dish that feels both wholesome and a little bit special. It’s become one of our go-to recipes for a reason, and I think you’ll love it too. If you do make it, please let me know what you think in the comments below – I always love to hear how your creations turn out! Happy cooking, Kira.
