Enjoy the flavors of the season with this summer farro salad. This dish is also great with wheat or rye berries instead of farro: skip the toasting step and cook in a pot of simmering water until tender, about 50 minutes. If your celery doesn't have any leaves on it, substitute fresh parsley instead.

Liana Krissoff
Source: EatingWell Magazine, June 2020


Recipe Summary

40 mins
40 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Toast farro in a medium saucepan over medium-high heat, shaking the pan occasionally, until very fragrant, 3 to 4 minutes. Add water and bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook until tender, 15 to 17 minutes. Drain and rinse under cold water until cool.

  • Meanwhile, cut chicken in half or thirds horizontally so the pieces are no more than 1/2 inch thick. Brush with 1 tablespoon oil and season with 1/4 teaspoon salt. Grill the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 7 minutes total. Transfer the chicken to a clean cutting board and let cool for 5 minutes. Slice the chicken.

  • Whisk vinegar, crushed red pepper and ground pepper with the remaining 1/4 cup oil and 1 teaspoon salt in a large bowl. Add bell pepper, celery, celery leaves, onion, the farro and the chicken; stir to combine.

  • Just before serving, sprinkle with almonds.


To make ahead: Prepare through Step 4 and refrigerate for up to 1 day.

Nutrition Facts

378 calories; protein 25.2g; carbohydrates 28.3g; dietary fiber 4.7g; sugars 3.3g; fat 18.9g; saturated fat 2.6g; cholesterol 52.2mg; vitamin a iu 1475.9IU; vitamin c 42.7mg; folate 32.4mcg; calcium 61.5mg; iron 2.1mg; magnesium 47.8mg; potassium 351.9mg; sodium 462.3mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I made this last night and wow - it’s fantastic! My husband and I both had to stop ourselves from finishing off the two extra helpings. The flavors and textures are perfect, and it’s pretty easy, especially if you cook the farro ahead of time. It may have even been better (if that’s possible) the next day for lunch. It’s now one of our favorite recipes that will see heavy rotation! Read More
Rating: 5 stars
Easy and delicious, even with chicken that is not grilled. Read More