Easy Microwave Farro Salad With Fresh Summer Herbs

Craving a hearty, herb-packed salad but dreading the stove? This microwave farro salad skips boiling pots and cooks entirely in your trusty appliance—ready in 15 minutes flat.

We’re talking chewy farro grains tossed with lemon zest, peppery arugula, and summer’s freshest herbs. It’s endlessly adaptable, swapping ingredients based on what’s ripe or lurking in your fridge.

Below, we cover microwaving farro without mush, reviving leftover salad, and herby twists to make it your own. Let’s turn that microwave into a summer salad machine.

What is Farro?

Farro is an ancient wheat grain with roots in Mediterranean cuisine. Think of it as quinoa’s nuttier, chewier cousin that’s been around since Roman legions carried it as rations.

Characteristics Of Farro

This whole grain (typically sold as hulled or semi-pearled) has a distinct al dente bite when cooked properly. It triples in size during cooking, with individual grains plumping up like tiny edible pillows. Nutritionally, it packs 5g protein and 4g fiber per ¼ cup dry serving.

My uncle Peter once brought a farro salad to our Fourth of July potluck. Skeptical relatives asked if it was “hippie birdseed” – until they tasted its toasted hazelnut flavor mingling with fresh basil and lemon. The dish vanished faster than fireworks.

What Does Farro Salad Taste Like?

Imagine a textural symphony: chewy farro grains play lead violin, while summer herbs (basil, mint, parsley) hit high notes of freshness. Lemon zest adds bright brass section accents, and a drizzle of olive oil ties it all together like a smooth bassline.

The microwave method actually preserves farro’s toothsome quality better than stovetop cooking. Unlike mushy quinoa or bland couscous, each grain maintains its integrity while absorbing herb-infused liquids. It’s summer in a bowl – minus the sweat stains from stove-watching. In fact, many foods can taste even better when microwaved instead of baked, bringing out their flavors and textures in surprising ways. This includes items like certain vegetables and grains, which benefit greatly from the quick cooking time and moisture retention of microwaving.

Ready to transform this ancient grain into a modern microwave marvel? Let’s tackle the appliance logistics next.

Can You Microwave Farro?

Absolutely! Microwaving farro is our secret weapon for summer salads. Use a 1:3 farro-to-water ratio in a deep microwave-safe bowl. Cook uncovered on high for 10-12 minutes, stirring halfway. The grains should be tender but still snap when bitten. For an easy meal option, consider pairing farro with cheap microwave canned soup. Instant farro adds a nutritious boost to your favorite soups, making a quick and hearty dish.

Tips for Microwaving Farro

We learned the hard way: always cover the bowl with a microwave-safe plate after cooking. Let it steam for 5 minutes to absorb residual moisture. Check for doneness by pressing a grain between your fingers – it should yield without exploding into mush. When using glass bowls in the microwave, ensure they are labeled as microwave-safe to avoid any mishaps.

Last week, I rushed the resting step and ended up with crunchy farro pebbles. My dog gave me side-eye when I tried sneaking them into his kibble. Patience pays in plump grains.

Also See: Quick & Easy Microwave Cinnamon Roll in a Cup Recipe

Can You Microwave Summer Herbs?

Delicate herbs like basil and mint wilt beautifully when microwaved with farro. Tougher herbs (rosemary, thyme) become bitter when zapped. We add most herbs raw after cooking to preserve their vibrant kick. Speaking of rosemary, it can also be a delightful addition to quick microwave snacks. One simple recipe to consider is quick microwave rosemary nuts, which combine the herb’s flavor with the rich taste of roasted nuts.

Best Herbs for Microwave Use

• Basil: Tear leaves and stir into hot farro
• Parsley: Chop stems finely, microwave with grains
• Mint: Bruise leaves, add during final 30 seconds

Pro tip: Layer herbs between damp paper towels if microwaving solo. My neighbor once nuked basil directly – it looked like crispy green confetti. We still tease her about her “herb jerky.”

Also See: Never Struggle With Stuck-on Food Again (This Hack Works!)

Ingredients for Farro Salad With Summer Herbs

This is where we get playful. Our base recipe acts like a jazz standard – improvise with what’s in season or your fridge’s crisper drawer.

Base Ingredients

• 1 cup semi-pearled farro
• 3 cups water
• 1/2 cup each chopped basil, mint, parsley
• 1 lemon (zest + juice)
• 3 tbsp extra virgin olive oil

Substitutes and Alternatives

No farro? Pearled barley microwaves similarly in 8-10 minutes. For gluten-free, use rinsed wild rice (extend cooking to 15 mins). Swap arugula for herbs if your garden’s overrun – its peppery bite holds up to heat. Additionally, consider combining pearled barley with canned tuna for a speedy and nutritious meal. This lazy microwave method not only saves time but also elevates a simple dish with protein and fiber.

When my basil plant died (RIP, Herb Brooks), I used 2 tbsp pesto + fresh chives. The salad still disappeared faster than sunscreen at the beach. If I had some dry basil on hand, I could have easily used my microwave to bring out its flavor. Microwaving dry basil helps to release essential oils, making it even more aromatic for dishes like pesto.

Now that we’ve prepped our components, let’s assemble this microwave masterpiece…

How to Make Farro Salad in the Microwave

Let’s turn that microwave into a salad factory. Grab your biggest microwave-safe bowl – we’re about to cook farro faster than you can say “al dente.”

Step-by-step Instructions

1. Rinse & ratio: Rinse 1 cup farro under cold water. Combine with 3 cups water in a 4-quart microwave-safe bowl (no lid).
2. Microwave magic: Cook on high 10 minutes (1000W). Stir, then cook 2-4 more minutes until grains are plump but still snap when bitten.
3. Steam & fluff: Cover with a plate, let sit 5 minutes. Drain excess water if needed – farro should be chewy, not soggy.
4. Herb hustle: Immediately toss with ½ cup each chopped basil, mint, parsley. The residual heat gently wilts herbs without obliterating their flavor.

Last summer, I forgot to stir halfway and ended up with a farro volcano erupting in my microwave. Lesson learned: Always use an oversized bowl and set timers religiously. Microwaves can be unpredictable, and if not monitored, they can lead to some surprising results. Exploding food items in a microwave can create a big mess and might even damage the appliance.

Seasoning Tips for Summer Herbs

Herbs are the divas of this dish – handle with care. We use a 2:1:1 ratio: 2 parts basil to 1 part mint and parsley. This balances sweetness (basil), brightness (mint), and earthiness (parsley). When selecting herbs for a microwaved base like in this farro salad, make sure they are handled gently.

• Chiffonade basil: Stack leaves, roll tightly, slice into ribbons
• Bruise mint: Clap leaves between palms to release oils
• Stem parsley: Use leaves only for no bitter aftertaste

If your herbs look sad post-microwave, squeeze in extra lemon juice. The acid revives their color and zing – a trick I stole from a street food vendor in Rome. It’s especially useful when preparing farro salad with summer herbs (microwave base), as the vibrant citrus flavor complements the grains perfectly.

How to Store and Reheat Microwave Farro Salad

This salad actually improves overnight as flavors mingle. But proper storage is key to avoiding herb mush or farro bricks.

Refrigeration Guidelines

Cool completely before storing. Use an airtight container with parchment paper pressed directly on the salad’s surface. This prevents oxidation (browning herbs) without making the farro soggy. Keeps 3-5 days at 34-38°F.

My meal-prep obsessed friend stores hers in mason jars: farro at the bottom, herbs on top. At lunch, she shakes it like a Polaroid picture to mix. Genius. For a quick and affordable alternative, cheap microwave canned lentil instant farro makes meal prep effortless, too. It’s a great way to enjoy nutritious meals without the fuss of traditional cooking.

Reheating in the Microwave

Microwave 1 cup portions in 30-second bursts on 50% power. Stir between bursts, adding 1 tsp water if dry. Stop when steam rises – usually 60-90 seconds total. If you’re looking for an easy way to perfect corn on the cob, try using a similar technique. The simple trick microwaves corn cob perfectly, ensuring a tender and delicious result in just a few minutes.

For next-level revival, top reheated salad with fresh herb sprigs. The contrast of warm farro and cool herbs? Chef’s kiss. A colorful orzo salad with summer herbs is a perfect side dish for those warm days. It’s also microwave-friendly, making it a convenient option for a quick meal or snack.

Now that you’ve mastered the basics, let’s explore wild variations – because nobody wants a salad rut…

Now It’s Your Turn to Whip Up This Tasty Dish!

With just a microwave and a handful of fresh ingredients, you can create this vibrant farro salad packed with summer herbs in minutes. The nutty chew of perfectly cooked farro pairs beautifully with the bright, aromatic punch of basil, mint, or parsley.

Give this recipe a spin and let us know how it turned out! Whether you stick to the classic version or experiment with your own twists, this microwave-friendly dish is sure to become a warm-weather staple.