I will share with you my light and easy Lentil Farro Salad with Champagne Vinaigrette recipe.

Table of Contents

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 .

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.

SAVE THIS POST TO YOUR FAVORITE PINTEREST BOARD !

Lentil Farro Salad with Champagne Vinaigrette

Recipe by Mary FloerkeCourse: Salad, Main, SidesCuisine: Mediterranean, AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

350

kcal

A hearty, nutritious salad made with earthy lentils, chewy farro, fresh vegetables, and tossed in a light, tangy champagne vinaigrette—perfect for meal prep or a refreshing lunch.

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

Directions

Bring a medium pot of water to a boil. Add lentils, reduce heat to medium-low and simmer 20 minutes. Drain. Set aside.
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.
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.
In a large bowl, combine cooked lentils, farro, tomatoes, and red onion. Toss with finished dressing and then fold in fresh basil.

Notes

Lentils: Use green or French (Puy) lentils—they hold their shape better than red lentils, which can get mushy.
Make Ahead: Both lentils and farro can be cooked in advance and stored in the fridge for up to 4 days.
Champagne Vinaigrette: If you don’t have champagne vinegar, white wine vinegar is a good substitute.
Serving Tips: Tastes best chilled or at room temperature. Let it sit for 15–30 minutes after dressing to allow flavors to meld.