Go Back
+ servings
Turkey Meatball Farro Salad

Turkey Meatball Farro Salad

A delicious cold salad for a hot summer day full of bright flavors
5 from 9 votes
Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Italian
Servings 4


For the Meatballs

  • 2 lb Ground Turkey
  • ½ cup Parmesan Cheese shredded
  • 1 Egg beaten
  • 2 Garlic Cloves minced
  • ¼ cup Fresh Dill chopped
  • 1 tsp Sea Salt
  • 1 tsp Coarse Black Pepper

For the Salad

  • 2 cups Quick Farro
  • 2 cup Chicken Broth
  • 1 cup Water
  • 1 cup Grape Tomatoes halved
  • 1 English Cucumber peeled, seeded, diced
  • ¼ cup Fresh Dill chopped
  • 1 Lemon juice & zest
  • ½ cup Parmesan Cheese shredded, plus extra for garnish


  • Prep all of the ingredients. Preheat oven to 400deg.
  • In a large pot over medium-high heat, bring water and broth to a boil.
  • In a larger mixing bowl, combine ingredients for meatballs. Form into 1-inch balls and place on cooking sheet. Bake for 15 minutes then remove from pan to cool.
  • Add Farro to boiling water/broth and prepare as directed on the package. Drain in colander then rinse with cool water to arrest cooking process.
  • In a large bowl, combine cooked & cooled farro, lemon (zest and juice), dill and Parmesan cheese. Then mix in tomatoes, cucumbers.
  • Serve 5-6 meatballs over the top of a portion of the farro salad and garnish with extra Parmesan Cheese.


If you use regular farro (not quick) you will need to increase the cook time as directed on the package. 
Keyword dinner, farro salad, Salad, turkey recipes
Tried this recipe?Let us know how it was!