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Farro Salad with Carrots, Peas, Tomatoes and Dill

farro salad

Farro is brown, nutty-tasting, and toasty-flavored. Filling, like a starch. Full of nutrients and fiber. Satisfyingly chewy. Easy to cook and make as a side dish any night. If you’re cooking for two – as I do mostly these days – farro can be an especially good friend. I make a batch, use half as a side dish for one dinner and the other half for the next day’s salad or casserole.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6 ServingsServings


  • 1 cup farro
  • 1-3/4 cup water or vegetable stock
  • 2 carrots, chopped
  • 1 cup thawed frozen green peas
  • 1 cup halved grape tomatoes
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1-1/2 tablespoons chopped fresh dill
  • 1 teaspoon grated fresh lemon peel
  • salt and freshly ground black pepper to taste


Place the farro and water in a saucepan and bring the liquid to a boil over high heat. Lower the heat, cover the pan and simmer for about 30 minutes or until the farro is tender, but still chewy. Set the farro aside to cool slightly. Cook the carrots in boiling water for 3-4 minutes or until tender. Drain and add to the farro. Add the peas and tomatoes and toss the ingredients to distribute them evenly. In a separate bowl or a jar, combine the olive oil, lemon juice, dill and lemon peel. Whisk the ingredients until well combine (or shake in a covered jar). Pour into the farro mixture and toss the ingredients. Season to taste with salt and pepper.