Jammy Egg and Farro Salad Recipe
This jammy egg and farro salad recipe is a delicious, hearty, and fantastic plant-based recipe that makes a great lunch or dinner. A great high protein vegetarian meal that has great Mediterranean flavors and a 5-minute lemon vinaigrette dressing.
These easy egg and grain bowls make a fantastic meal prep lunch idea! Just prep a few of these salads at the same time and you will haver ready made meals when you need them. See our step-by-step photos & make this along with us.
Want more plant-based recipes? Try our edamame noodle salad bowls, bruschetta bean salad, and our favorite chickpea Caesar pasta salad.
Farro is one of our favorite grains – it’s similar in size and texture to barley, but has a wondersul nutty, chewy texture. It’s the perfect ingredient for grain bowls, and goes so well with the Mediteranean vegetables and jammy soft-boiled eggs.
Start by cooking your farro, boiling your eggs for a few minutes, and assembling the salads. Top it off with some simple lemon vinaigrette dressing and you have a fantastic farro grain bowl in no time!
Notes from the Kitchen
- These farro egg bowls are bright, lemony, hearty, and have a wonderful crunch from the fresh greens.
- The lemon vinaigrette takes just 5 minutes to make, and really elevates the flavor of this salad.
- Jarred roasted red pepper and olives give this salad a wonderful briny flavor, with no extra effort.
- Cooks of any skill level can successfully make these farro bowls by following along with our step-by-step photos in the post below!
Ingredients You’ll Need
See our recipe card below for the full ingredient amounts and instructions.
This recipe starts with dried farro. You can find dried farro in the rice and grain section of most supermarkets! If you haven’t cooked with farro before, you can just boil it in water with some salt, similar to cooking rice or barley.
For the salads, we also use spring mixed greens as they add a nice color and texture to the salad. And we love adding some jarred green olives, and also roasted red peppers. Both of these give a great salty, briny taste and a nice pop of color.
We cook the eggs soft-boiled style, so the yolk is in between runny and hard. This delicious medium-style egg is called a jammy egg. Yum!
And finally, the super simple vinaigrette is made with olive oil, fresh lemon juice, fresh garlic, Dijon mustard, maple syrup for sweetness, and salt and pepper.
Additions and Substitutions
If you find pre-cooked farro, sometimes it can come in packages in the grain aisle, you can also use that instead of dried farro. Just omit the water and salt when heating it, as you won’t need to cook packaged farro.
You can use a different salad or lettuce mix if you prefer. Baby spinach, massaged kale, or arugula would all be delicious substitutions.
Feel free to add in more vegetables! Sliced cucumbers, halved cherry tomatoes, shredded carrots, or steamed cauliflower would all taste great.
Step-By-Step Photos and Directions
Step 1: Add the farro and water to a medium pot and bring to a boil. Reduce the heat, cover the pot, and allow the farro to simmer for 20 to 25 minutes until the water has been absorbed and the farro is tender.
Step 2: While the farro is cooking, bring another medium pot of water to a boil. Drop the eggs in and cook them for 7 minutes. Remove the eggs from the water, and place them in an ice bath for 5 minute until cool enough to handle.
Step 3: Once cool, peel and halve the eggs, set aside. Assemble the salads – divide the mixed greens between 4 different bowls (add about 2 cups per bowl).
Step 4: Add 2/3 cup of cooked farro per salad, along with 2 tablespoons of roasted red peppers and olives.
Step 5: Peel the eggs, halve them, and add 4 egg halves to each salad.
Step 6: Mix the dressing in a bowl or mason jar, and pour it over the salad.
Step 7: Enjoy slightly warmed, or at room temperature.
Recipe FAQs
Our delicious egg and farro bowls are made with fresh salad greens, roasted red peppers, olives, cooked farro grain, jammy yolky eggs, and our simple 5-minute lemon vinaigrette.
Absolutely, these egg farro bowls are perfect for meal prepping! You can make a big batch of farro, make the dressing, and cook the eggs on the weekend, then assemble the salads together the morning you want them.
If you have leftover components of this salad, you can store the farro in a container, the eggs together in a separate container, and the dressing in a bowl or jar and assemble the salads later on.
Serving Suggestions
These bowls are fantastic on their own, they are hearty enough for a full meal. You could also add in copycat Greek chickpeas, marinated blue cheese olives, or spicy pickled red onions.
Try different dressings for a new flavor everytime! You can make our serrano lime vinaigrette, Greek yogurt blue cheese dressing, or our favorite sweet onion Dijon salad dressing too!
For a bigger meal, serve these with our vegan pinwheels with avocado and chickpeas or our favorite chickpea and kidney bean salad recipe!
Expert Tips
- The cooked farro will have a chewy texture when cooked, but do make sure to test it. If the farro is still too dense, you can cook it for an added 15 mintues with a little water.
- The perfect jammy soft-boiled egg cooks in 7 minutes, but you can do a full hard-boiled egg in 10 or 11 minutes if you prefer.
More Hearty Vegetarian Salad Recipes
- Marinated Mozzarella Pasta Salad
- White Bean and Olive Salad Recipe
- Panzanella Salad with Focaccia Bread Recipe
- Cranberry Kale Pecan Salad with Grilled Tofu Recipe
- Warm Chickpea Arugula Salad Recipe
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
One Ingredient, Five Ways has tasty no-waste recipes for cooks of all skill levels
Jammy Egg and Farro Salad
Equipment
- Pot
- Bowl
- Cutting board
Ingredients
For the Salad
- 1 cup farro
- 3 cups water
- 5 ounces spring mix or other lettuce blend
- 1/2 cup roasted red peppers
- 1/2 cup olives pitted
- 8 eggs
For the Dressing
- 1/3 cup olive oil
- 1/3 cup lemon juice ~2 lemons
- 1 teaspoon Dijon mustard
- 2 cloves garlic minced
- 1 tablespoon maple syrup
- 1/4 teaspoon each salt and pepper
Instructions
- Add the farro and water to a medium pot and bring to a boil. Reduce the heat, cover the pot, and allow the farro to simmer for 20 to 25 minutes until the water has been absorbed and the farro is tender.
- While the farro is cooking, bring another medium pot of water to a boil. Drop the eggs in and cook them for 7 minutes. Remove the eggs from the water, and place them in an ice bath for 5 minute until cool enough to handle.
- Once cool, peel and halve the eggs, set aside. Assemble the salads – divide the mixed greens between 4 different bowls (add about 2 cups per bowl).
- Add 2/3 cup of cooked farro per salad, along with 2 tablespoons of roasted red peppers and olives.
- Peel the eggs, halve them, and add 4 egg halves to each salad.
- Mix the dressing in a bowl or mason jar, and pour it over the salad. Enjoy slightly warmed, or at room temperature.
Notes
- The cooked farro will have a chewy texture when cooked, but do make sure to test it. If the farro is still too dense, you can cook it for an added 15 mintues with a little water.
- The perfect jammy soft-boiled egg cooks in 7 minutes, but you can do a full hard-boiled egg in 10 or 11 minutes if you prefer.
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
