Farro salad with basil dressing is the perfect blend of wholesome ingredients, bold Mediterranean flavors, and a creamy yet tangy homemade basil vinaigrette. Packed with protein-rich farro, fresh greens, heart-healthy olive oil, and a variety of nutrient-dense additions like cannellini beans and sun-dried tomatoes, this dish is as satisfying as it is nutritious. The chewy farro complements the crunch of arugula, while the herby dressing ties it all together with a burst of freshness.

We designed this recipe as a no-fuss, easy farro salad recipe that aligns with your health goals. Whether you’re prepping for a family dinner or meal-prepping your weekly lunches, this salad is versatile enough to suit any occasion. We’ve taste-tested multiple versions to ensure it’s the best basil vinaigrette-dressed salad you’ll try, and the result is a perfect balance of flavor, nutrition, and simplicity.

Why This Farro Salad with Basil Dressing Is Good for You

High in fiber: Farro and cannellini beans provide excellent sources of dietary fiber to support digestion and keep you feeling full.
Rich in vitamins: Fresh basil, arugula, and sun-dried tomatoes are loaded with antioxidants, vitamin C, and vitamin K.
Heart-healthy fats: We rely on extra-virgin olive oil for the basil vinaigrette, which supports heart health and reduces inflammation.
Protein-packed: With 16 grams of protein per serving thanks to farro, mozzarella, and beans, this salad is a complete meal.
Diet-friendly: This recipe offers easy swaps to make it vegetarian, vegan, gluten-free, or keto-friendly.

Wholesome Ingredients for This Farro Salad with Basil Dressing

We believe healthy eating starts with high-quality ingredients, and this healthy farro salad is no exception. Let’s spotlight a few key players and their nutritional benefits:

Farro: This ancient grain is a fantastic source of plant-based protein, magnesium, and fiber. If gluten-free, you can swap farro for quinoa or brown rice.
Basil: Fresh basil not only adds vibrant flavor but also contains antioxidants and anti-inflammatory properties. Be sure to choose bright green, fragrant leaves.
Cannellini Beans: Creamy and mild, these beans are packed with plant-based protein, iron, and folate, making them a nutrient-dense addition to the salad.
Sun-Dried Tomatoes: This ingredient brings sweetness and umami while delivering concentrated nutrients like vitamin C and lycopene. Choose sun-dried tomatoes with a vivid red hue for optimal freshness.

Farro Salad with Basil Dressing Recipe Details

Servings: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Farro Salad with Basil Dressing Ingredients

1 cup dry farro
1 1/3 cup cannellini beans (15 oz can, drained and rinsed)
1/4 cup chopped sun-dried tomatoes
1 cup mini mozzarella balls
4 cups baby arugula
Additional sea salt and pepper to taste
1 cup packed fresh basil (lightly chopped)
1/2 cup olive oil
3 tablespoons red wine vinegar
1/4 cup shallot (roughly chopped)
1/2 teaspoon sea salt
1/3 teaspoon ground pepper

How to Make Farro Salad with Basil Dressing

Cook the farro: Rinse and cook farro according to package instructions. Once tender, drain and run it under cold water to cool, then set aside. You should have just over 2 cups of cooked farro.
Blend the basil vinaigrette: Combine basil, olive oil, red wine vinegar, shallot, salt, and pepper in a high-powered blender. Blend for 1 minute or until fully emulsified and the basil is thoroughly chopped.
Combine the salad: In a large bowl, mix the cooked farro, cannellini beans, sun-dried tomatoes, mozzarella balls, and arugula.
Toss with dressing: Pour the basil vinaigrette over the salad and toss until everything is evenly coated. Taste and adjust seasoning as needed.
Serve or chill: Serve immediately for a room-temperature salad or refrigerate for a chilled version. Both are equally delicious!

How to Customize This Farro Salad with Basil Dressing for Your Diet

Make it vegan: Swap mozzarella balls for vegan cheese or eliminate them entirely.
Go gluten-free: Replace farro with quinoa or brown rice to make this salad gluten-free.
Low-carb/keto option: Substitute farro with riced cauliflower and reduce the beans to keep carb content lower.
Nut-free: This recipe is naturally nut-free, but double-check pre-packaged ingredients for cross-contamination if needed.

Our Team’s Tips for the Best Farro Salad with Basil Dressing

Don’t overcook farro: Aim for a tender but chewy texture. Overcooked farro can make the salad mushy.
Use fresh basil: The basil vinaigrette relies on the freshest leaves for maximum flavor, so avoid wilted or yellowing leaves.
Meal prep friendly: This salad keeps well in the fridge for up to 3 days. Store the dressing separately to prevent the salad from wilting.
Chill for a refreshing take: While it tastes great warm, letting the flavors meld in the fridge makes for an extra-refreshing salad!
Use quality olive oil: Since olive oil is a key component of the vinaigrette, choose a high-quality extra virgin option.

Farro Salad with Basil Dressing FAQs

Can I make this farro salad with beans ahead of time?

Yes! This salad is perfect for meal prep. Store the ingredients separately and toss with the basil dressing just before serving for freshness.

What makes this salad a healthy farro salad?

This dish is high in plant-based protein, heart-healthy fats, and fiber, while featuring nutrient-rich whole foods like farro, beans, and greens.

Can I use dried beans instead of canned?

Absolutely. Just soak and cook the beans according to package instructions before adding them to the salad.

Is this a Mediterranean farro salad?

Yes! With basil, olive oil, sun-dried tomatoes, and cannellini beans, this dish embodies Mediterranean flavors and ingredients.

We’re confident you’ll love this farro salad with basil dressing as much as we do. What’s your favorite way to enjoy healthy salads? Let us know in the comments!