Inspired by a recipe from Jennifer Perillo we couldn’t stop thinking about.
Some dishes are just built for August. They don’t beg for attention. They’re not trying too hard. They just work.
This farro salad is one of them. Originally created by Jennifer Perillo and shared on Food52, it’s the kind of recipe that checks every box: balanced, bright, and satisfying. So naturally, we made it and now we’re sharing it.
Whether you’re prepping for Labor Day weekend, need something make-ahead friendly, or just want a dish that works as well solo as it does next to grilled salmon, this is it.
And yes, it pairs beautifully with a tall glass of water (with Super Beauty Elixir, obviously).
What You’ll Need
(Serves 8 to 12 as a side or main)
Salad Ingredients
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2 cups uncooked farro
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1 medium red onion, cut in half
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1 garlic clove
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1 handful fresh parsley, plus 1 tablespoon finely chopped
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½ teaspoon salt, plus more to taste
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1 cup finely diced fresh mozzarella (about ¼" cubes)
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2 teaspoons minced pitted kalamata olives
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1 pint grape tomatoes, quartered
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1 tablespoon finely chopped fresh basil
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Fresh ground pepper, to taste
Dressing Ingredients
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¼ cup extra virgin olive oil
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1 tablespoon red wine vinegar
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1 teaspoon balsamic vinegar
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2 teaspoons honey
Step-by-Step Prep
Step 1: Flavor-Infused Farro
In a 2-quart pot, add the farro, one onion half, garlic, a handful of parsley, salt, and 2¾ cups water. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Turn off the heat and let sit (still covered) for 5 more minutes. Discard the onion, garlic, and parsley.
Spread the farro on a rimmed baking sheet to cool completely. (Don’t skip this part, hot farro melts the mozzarella.)
Step 2: Mix the Dressing
Whisk together the olive oil, both vinegars, and honey until smooth.
Step 3: Combine It All
Finely chop the remaining half of the onion. In a large bowl, combine the cooled farro, mozzarella, olives, tomatoes, chopped onion, remaining parsley, and basil.
Pour the dressing over everything and toss gently with a wooden spoon or spatula. Season with salt and pepper.
Optional: Chill Before Serving
This salad holds up beautifully in the fridge and can be made the day before. The flavors get even better as they sit.
Serving Notes from Team Glo
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Great as a light lunch or side with grilled protein
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Travels well for potlucks, picnics, and beach coolers
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Especially good on a porch with a citrusy spritz or a lemony glass of water (with Super Beauty Elixer or Collagen Boost).
One Bowl, So Many Wins
Farro = fiber
Tomatoes = lycopene
Olive oil = skin-friendly fats
Mozzarella = creamy balance
And the whole thing? Effortless.