Description
This vibrant strawberry farro salad blends nutty grains with sweet berries, crisp vegetables, and fresh herbs. Perfect for summer meals, potlucks, or make-ahead lunches.
Ingredients
Cooked farro (rinsed and drained) – 2 cups
Fresh strawberries, sliced – 1 ½ cups
Baby spinach or arugula – 2 cups
Cucumber, diced – ½ cup
Red onion, thinly sliced – ¼ cup
Chopped fresh mint or basil – 2 tbsp
Balsamic vinegar – 2 tbsp
Olive oil – 2 tbsp
Salt and black pepper – To taste
Optional: Pumpkin seeds or dried cranberries for crunch or sweetness
Instructions
1. Rinse the farro under cold water to remove excess starch.
2. In a saucepan, combine farro with water (1:3 ratio), boil, then simmer for 25–30 minutes. Drain and cool.
3. In a large bowl, toss farro, strawberries, spinach, cucumber, and onion.
4. In a jar, whisk olive oil, balsamic vinegar, salt, and pepper.
5. Pour dressing over salad, mix well, and let sit for 5–10 minutes.
6. Top with fresh herbs before serving.
Notes
This salad is ideal served cold or at room temperature.
Keeps 3–4 days refrigerated in an airtight container.
Great for meal prep, potlucks, or a light dinner.
Swap fruits and greens seasonally for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 6g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg
Keywords: farro salad, strawberry salad, plant-based summer dish