Italian Chopped Salad with Farro

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!

By Shelli McConnell,


  • 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


  • 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.
  • 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)

Recipe Rating

Your email address will not be published. Required fields are marked *

Rose Kamerer

Definitely making this with my fish dinner ☺️ very yummy

Shannon Chalden

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


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

About the Author

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

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!

Placeholder image

Join our mailing list

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