Name: Farm Mushroom Farro Salad
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: Mediterranean
Ingredients: 1 cup pearled farro; 1.5 lbs mixed mushrooms, sliced or torn; 3 tbsp olive oil, divided; 2 garlic cloves, minced; 1 cup cherry tomatoes, halved; 1 small cucumber, diced; ½ red onion, thinly sliced; 2 cups arugula or baby greens; ⅓ cup fresh parsley, chopped; 1 tbsp fresh thyme leaves; ½ cup crumbled feta or shaved Parmesan (optional); ¼ cup extra virgin olive oil; 3 tbsp fresh lemon juice; 1 tsp Dijon mustard; 1 garlic clove, grated; ½ tsp honey or maple syrup; Salt and freshly ground black pepper

This hearty Farm Mushroom Farro Salad combines nutty farro with golden sautéed mixed mushrooms, fresh vegetables, and aromatic herbs tossed in a bright lemon-garlic vinaigrette.

Earthy, satisfying, and packed with texture, it’s a wholesome farmhouse-inspired dish perfect as a main course or impressive side that tastes even better the next day.

Why You’ll Love This Recipe

This Farm Mushroom Farro Salad is the perfect balance of hearty and fresh. Chewy farro pairs beautifully with deeply savory, golden mushrooms while crisp vegetables and fresh herbs add brightness and crunch.

It’s nutritious, filling, and full of umami flavor without being heavy. Ideal for meal prep, picnics, potlucks, or elegant lunches, this salad holds up well and actually improves as the flavors meld. It feels rustic and gourmet at the same time — a true crowd-pleaser.

Yield: 6 servings

Farm Mushroom Farro Salad

Hearty farro salad with golden farm mushrooms, fresh herbs, and bright lemon vinaigrette.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

1 cup pearled farro
1.5 lbs mixed mushrooms, sliced or torn
3 tbsp olive oil, divided
2 garlic cloves, minced
1 cup cherry tomatoes, halved
1 small cucumber, diced
½ red onion, thinly sliced
2 cups arugula or baby greens
⅓ cup fresh parsley, chopped
1 tbsp fresh thyme leaves
½ cup crumbled feta or shaved Parmesan (optional)

For the Lemon Vinaigrette:

¼ cup extra virgin olive oil
3 tbsp fresh lemon juice
1 tsp Dijon mustard
1 garlic clove, grated
½ tsp honey or maple syrup
Salt and freshly ground black pepper

Instructions

Cook the farro: Rinse farro and cook in salted boiling water according to package instructions (usually 20–25 minutes) until tender but chewy. Drain and set aside.
Make the vinaigrette: Whisk together olive oil, lemon juice, Dijon, grated garlic, honey, salt, and pepper. Taste and adjust seasoning.
Heat the pan: Warm 2 tablespoons olive oil in a large skillet over medium-high heat.
Sauté mushrooms: Add mushrooms in batches and cook undisturbed until golden brown and crispy on the edges, about 5–6 minutes per batch. Season with salt and pepper.
Add garlic: In the last minute, stir in minced garlic and fresh thyme. Cook until fragrant. Remove from heat.
Warm combine: While farro is still warm, toss it with half the vinaigrette in a large bowl.
Add vegetables: Gently mix in the sautéed mushrooms, cherry tomatoes, cucumber, and red onion.
Incorporate greens: Add arugula and chopped parsley. Drizzle with more vinaigrette and toss lightly.
Cheese and herbs: Fold in crumbled feta or Parmesan if using. Taste and add more salt, pepper, or lemon juice as needed.
Rest and serve: Let the salad sit for 10 minutes so flavors meld. Serve at room temperature, garnished with extra herbs and a final drizzle of olive oil.

Notes

This salad is wonderful served warm or at room temperature. Pair it with grilled meats, roasted chicken, or enjoy it on its own with crusty bread for a complete meal.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 461Total Fat 26gSaturated Fat 6gUnsaturated Fat 20gCholesterol 18mgSodium 435mgCarbohydrates 47gFiber 10gSugar 10gProtein 18g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Cook farro until just tender for the best chewy texture.
Brown mushrooms properly in batches for maximum flavor.
Dress the salad while the farro is still warm so it absorbs the vinaigrette.
Make extra dressing — a little more never hurts.
Toast farro before cooking for deeper nutty flavor.
Let the salad sit for 15–30 minutes before serving.
Add fresh herbs right before serving for maximum brightness.

Ingredients Notes

Farro: Pearled or semi-pearled farro cooks faster and has a wonderful chewy bite that holds up in salads.
Mushrooms: A farm-style mix of cremini, shiitake, and oyster mushrooms brings earthy depth and meaty texture.
Vegetables: Cherry tomatoes, cucumber, red onion, and arugula add freshness and color.
Herbs: Fresh parsley, thyme, and dill create that signature farm-fresh taste.
Dressing: Lemon juice, olive oil, garlic, and Dijon mustard make a bright, zesty vinaigrette.
Cheese: Crumbled feta or shaved Parmesan adds creamy, salty contrast (optional).

Variations and Substitutions

Make it gluten-free by swapping farro with quinoa or brown rice. Add roasted chicken or chickpeas for extra protein. For a vegan version, skip cheese or use plant-based feta. Include roasted butternut squash or sweet potatoes for autumn vibes.

Add toasted walnuts or pecans for crunch. Swap arugula with baby spinach or kale. For a creamier twist, add a spoonful of Greek yogurt to the dressing. Use different mushrooms like maitake or chanterelles when in season for gourmet flair.

Storage Options

Refrigerate in an airtight container for up to 4 days. The flavors improve on day 2 and 3. Store dressing separately if making ahead. Not recommended for freezing.