This Warm Tuscan Salad is made with an ancient Italian wheat grain known as Farro or Spelt. Farro is slightly chewy and has a nutty flavor, which makes it ideal for this warm lunch salad or as a side when combined with grilled lamb or roast chicken.

Warm Tuscan Farro Salad

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Course: Sides
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 20 minutes
Passive Time: 10 minutes
Total Time: 45 minutes
Degree of Difficulty : Easy
Servings: 6 people



  • 1/2 cup farro uncooked
  • 1 1/2 cups boiling water for cooking
  • kosher salt to taste

Salad Base

  • 1 small shallot finely diced
  • 1 small garlic clove grated
  • 1 tbsp olive oil
  • 1/4 cup chicken stock or vegetable stock
  • 1 tbsp balsamic vinegar
  • 1 10 oz bag baby spinach
  • 6-8 baby plum tomatoes sliced in half
  • 1 lemon zested
  • kosher salt to taste


  • 1 lemon juiced
  • 1 tbsp Dijon mustard
  • 3 tbsp extra virgin olive oil


  • 3-4 baby plum tomatoes, cut in half


Gather all ingredients before starting recipe

  • Bring water to a boil and add 1/2 cup farro all at once. Return to a boil, then reduce heat to medium low and gently simmer for about 20 minutes. Check after 20 minutes, test the farro, if there is a very slight bite or crunch, the farro is done, drain and set aside.
  • Heat 1 tbsp olive oil in a medium sauté pan, add 1 small shallot chopped and cook for 3-4 minutes, or until the shallots start to soften. Add 1 small garlic clove, grated to the shallots, cook for about a minute, then add 1/4 cup chicken stock or vegetable stock. Add 1 tbsp balsamic vinegar and simmer for 1 to 2 minutes.
  • Add 1 10 oz bag baby spinach. Season with kosher salt to taste, toss to combine, then cover and simmer for 3 to 4 minutes, or until the spinach has reduced by half in volume.
  • Add cooked farro, toss to combine and remove to a platter. Drizzle with the dressing, grate the zest of one lemon on the farro mixture. Toss gently to combine. Top with baby plum tomatoes.

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