Farro and Dried Fig Salad

Difficulty Time Serves
Easy 45 minutes 1-4


  • 1 cup farro
  • 5 tbsp extra virgin olive oil
  • 3 tbsp rice wine
  • 4 dried figs, diced
  • 2 tbsp fresh minced mint
  • 4 tbsp arugula, chopped
  • To Taste salt and pepper
  • Shavings of parmigiana reggiano cheese


  1. Place farro in saucepan and cover with 2-1/2 cups cold water; bring to a boil, reduce heat and cook until tender, about 8-10 minutes.
  2. Drain farro and place in salad bowl; stir in the olive oil, vinegar, figs, mint, arugula and salt and pepper; combine well. Correct seasoning if necessary.
  3. Allow to marinate covered for 30 minutes.
  4. To serve, toss again and top with cheese.
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I love your recipes. I have just finished making the ricotta gnocchi: just fabulous! I would like to try this salad but I am not sure how much farro to cook. Would it be the whole package? Thank you!

Anoh Brou

What’s the best brand of farro to buy?

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