This crunchy, colorful salad builds on chewy semi-pearled farro tossed with crisp cucumber, shredded purple cabbage, and protein-packed edamame for a satisfying, veggie-forward bowl. A bright dressing of toasted sesame oil, rice vinegar, fresh ginger, and lime juice coats every bite, while a scatter of toasted sesame seeds and fresh cilantro adds texture and herbal lift. Whole grains, legumes, and a generous mix of vegetables make this the kind of balanced, plant-centered plate that fits beautifully into a Mediterranean way of eating. It's easy to make ahead, holds up well in the fridge for days, and tastes just as good cold from the container as it does fresh off the stove. Serve it as a light lunch on its own or alongside grilled vegetables and a drizzle of good olive oil for a heartier meal. Either way, it's a simple, wholesome dish worth putting on repeat.
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Combine the farro, water, and salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to a steady simmer, cover, and cook until the farro is tender with a slight chew at the center, about 25–30 minutes. Drain any excess water, spread the farro on a large plate or sheet pan, and let it cool for 10 minutes until no longer steaming.
While the farro cools, whisk together the sesame oil, tamari, rice vinegar, maple syrup, grated ginger, lime juice, and chili garlic sauce (if using) in a small bowl until smooth and fully combined.
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