Farro Mango Salad and White Balsamic Vinaigrette

This recipe is courtesy of Chef Maneet Chauhan of Chauhan Ale & Masala House.
July 28, 2016


For the vinaigrette:

1. Blend all the ingredients for the Balsamic vinaigrette.

2. Keep 2 ounces vinaigrette aside for plate garnish.

For the salad:

1. Cook the farro with salt according to the package directions in water. Add 1 tablespoon salt to water while cooking. Drain off any excess liquid. Be careful not to overcook – you want the farro to be very chewy.

2. Rinse quickly with cold running water, then cool further on a tray.  

3. Mix with mango, peppers, cucumber, parsley, pepper and salt.

4. Add balsamic vinaigrette on the farro salad and stir to combine.

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Farro Mango Salad
  • 12 ounces pearled farro
  • 1 tablespoon salt (while cooking)
  • 1/4 teaspoon salt
  • 8 ounces ripe mango, brunoised
  • 2 ounces red bell pepper, brunoised
  • 2 ounces yellow bell pepper, brunoised
  • 2 ounces cucumber, brunoised
  • 2 teaspoons parsley, chopped
  • 1/2 teaspoon freshly cracked pepper
  • 2 ounces Balsamic Vinaigrette (see recipe)
White Balsamic Vinaigrette
  • 4 ounces extra virgin olive oil
  • 2 ounces white balsamic vinegar
  • 2 teaspoons honey
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dijon mustard
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