Lentil Farro Salad with Champagne Vinaigrette

This Lentil Farro Salad with Champagne Vinaigrette is a bright, dish that’s ideal for any gathering or potluck. It’s packed with fresh flavors and a delightful mix of textures, all tied together with a zesty, homemade dressing. Simple yet elegant, this salad is a timeless favorite that never goes out of style.

Omygoodness. I have been SICK. Like living on chicken broth, abandoning all personal hygiene, and finishing every TV season of everything kind of sick.

By the time I crawled out of my cave of blankets and tissues it was like Tom Hanks in Castaway – complete Wilson situation with my Apple TV. Slow motion grab for Netflix as I was pulled back into the land of makeup and responsibility.

So after a nasty week of feeling terrible I am happy to report that I have finally rolled off my couch feeling SO much better, and with a big. fat. appetite! This Lentil Farro Salad is fabulous. Really fresh and clean packed with all sorts of nutritional goodness from the lentils, whole grain faro, and fresh veg. This is exactly what I’m craving for in spring bright flavors! I tossed the salad in a champagne vinaigrette if you don’t have champagne vinegar at home, feel free to sub in white wine.

Bouncing back from a sick week and jumping into a crazy busy next week, I really wanted to come up with a recipe that was quick and healthy and most importantly that I could make ahead. This is a great foundation salad top it with chicken, shrimp, or roll it in a lettuce wrap!

Have great weeks everyone!! SO happy to be back on the blog sharing recipes with you all .

Ingredients

• 2 1/3 cups cooked lentils (preferably the french green ones)
• 2 cups cooked farro
• 1/2 tsp minced garlic
• 1/2 tbs coarse mustard
• 1/2 tbs dijon mustard
• 1 1/2 tsp fresh lemon juice
• 2 tbs champagne vinegar
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/8 pepper
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup coarsely chopped fresh basil

How to Make Lentil Farro Salad with Champagne Vinaigrette

Step 1

Bring a medium pot of water to a boil. Add lentils, reduce heat to medium-low and simmer 20 minutes. Drain. Set aside.

Step 2

Add 1 cup farro to a medium pot and cover with 3 cups water. Add a little salt to the water for flavor like pasta. Bring to a boil and simmer 20 minutes until tender. You want it to be a little al dente – with a nice chew. Drain and set aside.

Step 3

In a medium bowl add garlic, mustards, lemon juice and vinegar. Whisk to combine. Slowly add olive oil, whisking until smooth. Add salt and pepper.

Step 4

In a large bowl, combine cooked lentils, farro, tomatoes, and red onion. Toss with finished dressing and then fold in fresh basil.

Lentil Farro Salad with Champagne Vinaigrette Tips

Cooking & Prep Tips :

Use French green or black lentils like Puy lentils : They hold their shape better than red or brown lentils, which can turn mushy.

Rinse lentils and farro well before cooking to remove excess starch and debris.

Flavor & Ingredient Boosters :

Add herbs generously: Use parsley, dill, or mint for brightness and aroma.

Use quality champagne vinegar: It’s milder and more elegant than other vinegars—don’t substitute with plain white vinegar.

Storage & Serving Tips :

Dress right before serving: To keep everything fresh and prevent wilting or sogginess, add vinaigrette just before serving—or serve it on the side.

Frequently Asked Questions (FAQ)

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