Irresistible Tuscan Farro Salad with Juicy Tomatoes & Pecorino – A Fresh Summer Grain Salad for Healthy Lunches & Picnics

Let’s be honest—when someone says “salad,” your brain probably goes straight to a sad pile of lettuce pretending to be lunch. But not this one. This Farro Salad is what happens when a Mediterranean Salad and a grain bowl have a delicious, cheesy little baby.

I first made this Healthy Lunch Salad on a sweltering summer afternoon when turning on the oven felt like a crime. What started as a “use whatever’s in the fridge” situation turned into my go-to for Summer Picnics, Potluck Side Dishes, and smugly impressive Lunch Ideas for Adults. It’s loaded with juicy tomatoes, salty olives, nutty Pecorino, and chewy farro—the overachiever of ancient grains. Basically, it’s a Grain Salad that eats like a meal and feels like a vacation.

Plus, it holds up like a champ in the fridge. So if you’re into Work Meal Prep or just like making your coworkers jealous, you’re welcome.

Tuscan Farro Salad with Cherry Tomatoes, Olives, and Pecorino

This farro salad is your summer escape in a bowl—fresh, salty, cheesy, and low-effort (because sweating over a stove is so last season). Juicy cherry tomatoes, briny olives, and nutty pecorino bring all the flavor, and yes, you can totally make it ahead and still win lunch the next day.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course First Course, Salad

Cuisine Italian

Servings 24

Equipment

• Large bowl
• Medium pot
• Cutting board
• Knife
• Colander
• Mixing spoon

Ingredients

  

• 1½ cups pearled farro
• 4 cups water
• 1 clove garlic
• 4 tablespoons olive oil divided
• ½ teaspoon salt plus more to taste
• ½ teaspoon dried oregano
• 1½ cups cherry tomatoes halved
• 1 small scallion spring onion, thinly sliced
• 1¾ ounces Pecorino Toscano cut into small cubes (about ⅓ cup)
• 20 mixed black and green olives pitted
• Fresh basil leaves torn

Instructions

• Soak the Farro (Optional): If you're using pearled farro, you can skip the soak and jump straight to cooking. If using hulled farro, soak it in cold water for 12 hours or overnight to help it cook faster and evenly.
  1½ cups pearled farro, ½ teaspoon salt
• Cook the Farro: Drain the farro and place it in a medium pot with 4 cups of salted water and a whole garlic clove. Bring to a boil, then simmer for about 45 minutes, or until tender but still a little chewy. (Pearled farro may take only 25–30 minutes.) Drain well and discard the garlic.
  4 cups water, 1 clove garlic
• Season the Farro: While the farro is still warm, toss it with 3 tablespoons of olive oil, oregano, and a pinch of salt. Let it cool to room temperature in a large bowl.
  4 tablespoons olive oil, ½ teaspoon dried oregano
• Add the Tomatoes: Stir in the halved cherry tomatoes for a hit of freshness and color.
  1½ cups cherry tomatoes
  
• Mix in Cheese and Scallion: Add the diced pecorino and sliced scallion to the bowl. Give everything a good stir—you’re building layers of flavor here.
  1¾ ounces Pecorino Toscano, 1 small scallion
• Toss in the Olives and Basil: Add the pitted olives and some torn fresh basil leaves (as much or as little as you like). Drizzle with the remaining tablespoon of olive oil.
  20 mixed black and green olives, Fresh basil leaves
  
• Final Stir and Serve: Give the salad one last mix. Serve it chilled or at room temperature. Bonus points if you make it a day ahead—the flavors only get better.

Don’t Mess Up Your Farro Salad – Pro Tips from a Salad Snob (Me)

Welcome to the unofficial Farro Salad survival guide. You could just follow the recipe as written (boring), or you could read this and make it taste like you’ve been whipping up Mediterranean salads since birth. Here’s everything I’ve learned from making this dish way too many times—and messing it up just enough to know better.

🍅 Tomatoes matter, OK?
Use ripe cherry tomatoes. If they’re meh, your salad will be meh. You can cheat with grape tomatoes, but don’t even think about using sad off-season ones. No one wants a watery tomato.

🧀 Pecorino vs Parmesan
Pecorino Toscano is the move—salty, nutty, not too sharp. If you can’t find it, a good-quality Parmesan works. Don’t use the green can. I beg you.

🫒 Olive drama
Use whatever olives you like, just make sure they’re pitted unless you want your lunch to double as a dental emergency. I like a mix of green and black for that “I know what I’m doing” vibe.

🌿 Fresh herbs > dried emotions
Basil is best, but parsley, mint, or even dill will totally work. Just keep it fresh. Dried herbs in salads feel like giving up.

🌾 Farro 101
Most farro sold in the U.S. is pearled, which means no soaking and cooks in like 25–30 minutes. Whole farro takes forever and will ruin your day if you didn’t plan ahead. Check the label before committing to emotional damage.

🍋 Dressing dreams
You don’t need a fancy Farro Salad dressing, but a splash of red wine vinegar or a squeeze of lemon can totally brighten it up. Toss it in while the farro’s still warm so it soaks up all the flavor like a spongey little overachiever.

🥗 Make it a meal
Want to bulk it up? Toss in chickpeas, grilled chicken, or roasted veggies. You’re still technically eating a salad, and that’s all that matters.

🧊 Leftovers? Still glorious.
This baby holds up like a champ in the fridge. In fact, it might taste even better on day two. It’s a Work Meal Prep MVP, and your future self will thank you.

🧺 Bring it to the cookout
It’s one of those Potluck Side Dishes that tricks people into thinking you worked harder than you did. Also, it won’t wilt like lettuce under the sun, so… win.

🥄 Serving tip? Big spoon. Always.
There’s no delicate way to eat this. Embrace the mess. The flavors deserve a proper scoop.