Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 12 cups

Invite the flavors of Italy into your kitchen with a hearty farro salad featuring a delicious medley of textures and tastes. Juicy tomatoes, refreshing cucumber, and tangy pepperoncini pair perfectly with earthy farro and creamy cannellini beans so you get a little bit of everything in each bite. Radicchio is an Italian staple that gives this salad color and slight bitterness, and you can mix it with any amount of romaine lettuce that best suits your personal taste. Drizzle with an herb-infused vinaigrette, and dig in!


  • ⅔ cup white balsamic vinegar
  • ½ cup chopped fresh basil and/or oregano
  • 4 cloves garlic, minced
  • 2 teaspoons Dijon mustard
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cups cooked farro
  • 6 cups chopped romaine and radicchio
  • 3 cups riced cauliflower
  • 2 cups quartered and sliced cucumber
  • 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
  • 2 cups chopped tomatoes
  • ⅓ cup slivered red onion
  • ¼ cup sliced pepperoncini salad peppers


  1. For dressing, in a small bowl whisk together the first five ingredients (through salt and black pepper). In another bowl stir together farro and half of the dressing; stir to combine.
  2. In a large shallow bowl arrange farro mixture and the remaining ingredients. Drizzle with the remaining dressing. Toss before serving.

Comments (3)

(5 from 3 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Rose Kamerer2 months ago
Do you want to report this comment as inappropriate?

Definitely making this with my fish dinner ☺️ very yummy

Shannon Chalden7 months ago
Do you want to report this comment as inappropriate?

Love this dressing. I added a handful of beans to the dressing and blended it all together to make it creamy. So good!

Linda11 months ago
Do you want to report this comment as inappropriate?

Great salad and great dressing. I’ll use this dressing for my other salads too.

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner
Headshot of Shelli McConnell
about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap