Description
Summer Farro Salad is a bright and wholesome Mediterranean grain salad featuring chewy pearled farro, crisp cucumbers, juicy cherry tomatoes, sweet corn, fresh herbs like parsley and basil, creamy feta cheese, and a tangy lemon vinaigrette. It’s perfect as a refreshing summer side dish, ideal for picnics, healthy meal prep, or a light vegetarian lunch.
Ingredients
Grain and Vegetables
- 1½ cups pearled farro
- 3 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 cup fresh corn kernels
- ¼ cup finely diced red onion
Cheese and Herbs
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh basil
Lemon Vinaigrette
- ¼ cup extra virgin olive oil
- Juice of 1 lemon
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
- Cook the farro: Rinse the pearled farro under cold water, then combine with 3 cups of water or vegetable broth in a pot. Bring to a boil, then reduce heat and simmer for about 25 minutes or until farro is tender but still chewy. Drain any excess liquid and allow the farro to cool completely.
- Prepare the salad base: In a large mixing bowl, combine the cooled farro with halved cherry tomatoes, diced cucumber, fresh corn kernels, finely diced red onion, crumbled feta cheese, chopped parsley, and chopped basil. Gently toss to combine all the ingredients evenly.
- Make the lemon vinaigrette: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, salt, and freshly ground black pepper until the dressing is smooth and emulsified.
- Toss the salad: Pour the lemon vinaigrette over the farro salad mixture. Toss gently but thoroughly to ensure every ingredient is coated evenly with the dressing.
- Chill before serving: Cover the salad and refrigerate for 15 to 20 minutes to allow the flavors to meld and the salad to chill. Serve cold or at room temperature for the best taste.
Notes
- Grilled corn can be used in place of fresh corn kernels to add an extra sweetness and smoky flavor.
- Add canned chickpeas or grilled chicken to turn the salad into a heartier, protein-rich meal.
- Store any leftover salad in an airtight container in the refrigerator for up to 4 days for freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
