This farro salad pairs chewy, nutty farro with fresh summer veggies in a delicious and zesty lemon vinaigrette. The perfect side dish or summer salad for your next BBQ or potluck!
Why Make This Farro Salad
Farro is one of my favorite grains to cook with. It has a delicious nutty flavor and crunchy chewy texture that makes it ideal for holding up in a salad recipe.
This farro salad packs this hearty ancient grain with delicious summer vegetables including corn and tomatoes as well as summer peaches. The lemon juice vinaigrette is zesty and fresh. Here’s why you should make it
Healthy summer salad – farro is a fantastic source of fiber and hearty whole grains. Paired with veggies it’s an ideal way to get in your nutrition
Keeps well – this farro salad keeps well in the fridge for up to 5 days. In fact it tastes better the longer it sits! I highly recommend for any summer BBQs or potlucks.
Easily customizable – Prefer different veggies? They can easily be swapped! Want to mix in some fresh herbs? No problem! Customize this farro salad to your liking.
Ingredients Needed
- Farro – an ancient whole grain that is sometimes referred to as “emmer” or “emmer berries”. Note that farro can easily be swapped for a different grain including wheat berries, barley, quinoa or even rice. Ideally use pearled or semi-pearled farro for quicker cooking but any kind of farro can be used.
- Cherry tomatoes – grape tomatoes or even whole chopped tomatoes can be used as well.
- Corn – I like using store-bought frozen fire-roasted corn but you can use grilled corn, canned corn or any cooked corn you prefer. Just be sure to thaw it if frozen.
- Peaches – these add some summer sweetness but other fruit like blueberries or watermelon would also taste great.
- Arugula – feel free to replace with a different leafy green like spinach or kale or even with fresh herbs like mint or basil
- Feta cheese – I love the tanginess or feta but any crumbled cheese will work.
- Lemon Vinaigrette – A combination of fresh lemon juice, olive oil, red wine vinegar, honey and dijon.
How to Make this Farro Salad Recipe
STEP 1: COOK FARRO
Bring your 3 cups of water to a boil in a medium pot. Add your farro and a scoop of salt and lower heat to medium for a rolling simmer. Let simmer for 15-20 minutes before straining any remaining liquid through a fine mesh strainer. Allow farro to cool and come to room temperature.
STEP 2: ASSEMBLE SALAD
In a large bowl combine cooked farro, tomatoes, corn, peach, arugula, feta cheese and salt and pepper.
STEP 3: MAKE DRESSING
In a small bowl or jar combine lemon vinaigrette ingredients. Pour vinaigrette onto salad in desired amount and toss to combine.
Easy Swaps & Substitutions
Swap veggies – prefer different veggies or making this in a different season? Feel free to swap in your preferred veggies. Red onion, carrot, olives and red bell peppers are all great options!
Use store-bought vinaigrette – use a store-bought dressing or make your own dressing if you don’t want to use this lemon vinaigrette
Change the cheese – not a fan of feta? Swap in a different crumbled cheese. Goat cheese, blue cheese or even shredded parmesan or mozzarella all taste great.
Use fresh herbs – add in some fresh herbs like mint, basil or parsley!
FAQs
I recommend using pearled or semi-pearled farro for quicker cooking however unpearled farro works well too. It will just take longer to cook.
Unfortunately farro is not gluten-free. It is to be avoided if you’re gluten-sensitive or celiac. Feel free to replace with a gluten-free alternative like quinoa or rice.
Yes! You can definitely cook farro in the instant pot. Pressure cook on HIGH for 8 minutes and then allow it to steam release for 5 minutes before manual releasing. If there’s any leftover water you can easily strain it out.
Yes. Farro can be cooked in a rice cooker. Simply add your farro and water to your rice cooker and cook for 45 minutes or set timer to 45 minutes. Strain off any remaining liquid.
Storage Instructions
This farro salad keeps well in an airtight container in the fridge for up to 5 days.
More Farro Salad Recipes
Summer Farro Salad
This farro salad pairs chewy, nutty farro with fresh summer veggies in a delicious and zesty lemon vinaigrette. The perfect side dish or summer salad for your next BBQ or potluck!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Cook
For the farro salad:
- 1 cup dry pearled or semi-pearled farro*
- 3 cups of water
- 1 cup cherry tomatoes, halved
- 1 cup fire roasted corn
- 1 large peach, sliced
- 2 cups arugula
- 1/2 cup Feta cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
Lemon Vinaigrette:
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- salt and pepper, to taste
- Bring your 3 cups of water to a boil in a medium pot.
- Add your farro and a scoop of salt and lower heat to medium for a rolling simmer.
- Let simmer for 15-20 minutes before straining any remaining liquid through a fine mesh strainer.
- Allow farro to cool and come to room temperature.
- In a large bowl combine cooked farro, tomatoes, corn, peach arugula, feta cheese and salt and pepper.
- In a small bowl or jar combine lemon vinaigrette ingredients.
- Pour vinaigrette onto salad in desired amount and toss to combine.
- Store in an airtight container in the fridge for up to 5 days.
Notes
*for unpearled farro cook for 25-30 minutes.
