Description
This Summer Farro Salad combines fresh farmers’ market veggies, juicy fruits, and hearty farro in a zesty lemon vinaigrette. Perfect for picnics, batch meals, and hot-weather lunches.
Ingredients
1 cup uncooked farro
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup corn kernels (raw or roasted)
¼ cup red onion, thinly sliced
¼ cup chopped fresh basil
Juice of 1 lemon + 2 tbsp olive oil
Salt & pepper to taste
Instructions
1. Rinse farro and cook in 3 cups of water with salt for 25–30 minutes.
2. Drain and let cool for 10 minutes.
3. Prepare vegetables and herbs as farro cooks.
4. Whisk lemon juice, olive oil, salt, and pepper for the dressing.
5. Combine farro, veggies, herbs, and dressing in a large bowl.
6. Serve immediately or chill for 15 minutes.
Notes
Use pearled farro to reduce cooking time.
Add chickpeas, avocado, or grilled tofu to bulk it up.
Store leftovers in fridge for up to 4 days.
Great with diced peaches, blueberries, or mango.
Ideal for picnics—can sit out safely for up to 2 hours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg
Keywords: summer farro salad, picnic salad, vegan salad, grain bowl