This easy Summer Farro Salad is the perfect prep-ahead grain salad for the season! Made with bursting cherry tomatoes, sweet corn, and fresh zucchini, this farro salad is a great side dish for the summer!
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Key Ingredients and Notes
- Farro: Cook the farro according to package directions. It is best to dress the farro with the vinaigrette while it is still hot so that it absorbs the delicious dressing.
- Cherry Tomatoes: cherry or grape tomatoes work great! No need to cut them in half, they will soften and shrink when broiled.
- Zucchini: quarter the zucchini lengthwise then slice it into bite-sized pieces.
- Corn: fresh yellow or white corn both work!
- Basil: for best results, wait to add the basil until close to serving.
- Lemon vinaigrette: this easy vinaigrette is made with lemon juice, extra-virgin olive oil, Dijon, salt and pepper.
Tips for making farro salad
1. Cook the farro according to package directions. Unless you are using instant farro or semi-pearled farro, it typically takes around 30 minutes to cook. You want it to have a chewy texture with still a nice bite to it.
2. While the farro is cooking, prep the vinaigrette by whisking together the lemon juice, olive oil, Dijon, salt, and pepper.
3. Meanwhile, drizzle the veggies with olive oil and salt. Broil them for 5 minutes, then toss them and broil for 2 more minutes, or until slightly charred. Broilers can vary in intensity so keep an eye on the veggies and adjust the cooking time as needed. You want the veggies to be soft and slightly charred.
4. Toss together the cooked farro with the vinaigrette, veggies, and sliced basil. Taste and adjust for seasoning before serving.
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Serving suggestions
This grain salad makes for a great dinner side dish, or even a meal prep lunch salad. The farro makes this a hearty salad so you could simply add your favorite protein on top to make it a full meal. It would be delicious with my Marinated Grilled Chicken.
Prep ahead tips
This farro salad can be made up to 3-5 days in advance and stored in an airtight container in the refrigerator. For best results wait and add the basil within a few hours of serving.
Before serving, taste the salad again. The dressing gets absorbed into the farro so you may need to add a drizzle of olive oil or a pinch of salt again.
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📖 Recipe
Summer Farro Salad
Ingredients
- 1 cup uncooked farro
- 1 ½ cups cherry or grape tomatoes
- 1 cup diced zucchini
- 1 head of corn kernels removed (about ½ cup)
- 2 tablespoon olive oil
- Kosher salt
- 2 tablespoon thinly sliced basil
Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Kosher salt
- Freshly cracked black pepper
Instructions
- Cook farro according to package directions. Drain.
- Meanwhile, make the dressing. In a small mixing bowl, whisk together all the ingredients.
- When the farro is done cooking, toss is with half the dressing and then set aside to cool.
- Preheat the broiler to high and position the oven rack in the middle. Place the tomatoes, zucchini, and corn on a sheet pan and toss it with the olive oil and a pinch of salt. Broil for 5 minutes, toss, and cook for 2 more minutes or until the tomatoes have burst and there begins to be brown marks on the veggies.
- Toss the farro with the veggies, basil (wait to add if you are not serving today), and the rest of the dressing. Taste, adjusting for seasoning as desired. Serve immediately or store in an airtight container in the refrigerator for up to 3-5 days.
Notes
- This farro salad can be made up to 3 days in advance and stored in an airtight container in the refrigerator. For best results wait and add the basil within a few hours of serving.
- Before serving, taste the salad again. Some of the dressing gets absorbed into the farro so you may need to add a drizzle of olive oil or a pinch more of salt.
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