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Farro Salad with Grapes, Goat Cheese and Tarragon Vinaigrette - A Family Feast

Farro Salad with Grapes, Goat Cheese and Tarragon Vinaigrette

Helpful hint: While the farro is cooking, prepare the grapes, radicchio, celery and scallions per the ingredient list, as well as mixing the dressing.

Yield: 6 servings 1x
Prep: 5 minsCook: 70 minsTotal: 1 hour 15 minutes


  • 3/4 cup whole farro
  • 1/4 teaspoon salt
  • 2 cups water
  • 3/4 cup red seedless grapes, halved
  • 3/4 cup radicchio, chopped
  • 1/2 cup celery, sliced
  • 1/2 cup scallions, sliced
  • 1 tablespoon fresh tarragon, finely minced
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoon white wine or champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup goat cheese, crumbled


  1. To cook the farro, in a medium saucepan, combine farro, ¼ teaspoon salt and water and bring to a boil. Reduce the heat to a simmer and cover. Cook until farro is tender, about 60-70 minutes. Remove from the heat and cool slightly.
  2. While the farro is cooking, also prepare the vinaigrette by whisking together the tarragon, olive oil, vinegar, mustard, sugar, salt and pepper.
  3. After the farro has cooled a bit, in a large bowl, combine farro, grapes, radicchio, celery and scallions.
  4. Pour vinaigrette over the farro mixture and toss to coat. Sprinkle goat cheese on top and serve.

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