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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
Cook Time 45 minutes
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.