Summer Farro Salad
Summer brings with it a burst of fresh flavors, vibrant colors, and an array of seasonal produce that inspires us to create dishes that celebrate the warmth and joy of the season. One such dish is the Summer Farro Salad, a delightful combination of nutty farro, juicy peaches, and a medley of fresh greens and vegetables. This salad is not only visually stunning but also packed with nutrients, making it the perfect side dish for summer gatherings or a light lunch. Let’s dive into what makes this salad a must-try!
Why It Works Every Time
The Summer Farro Salad is a harmonious blend of flavors and textures. The chewy farro pairs beautifully with the sweetness of peaches and blueberries, while the crunch of grape tomatoes and corn adds a satisfying bite. Crumbled feta cheese introduces a creamy, salty element that balances the sweetness of the fruit. The dressing, enhanced with fresh garlic and shallots, ties everything together, creating a refreshing dish that’s perfect for warm days.
What’s in the Bowl
To make this vibrant salad, you will need the following ingredients:
- 2 cups cooked farro
- 2 cups greens of your choice (spinach, kale, mixed greens, etc.)
- 2 large peaches, pitted and sliced
- 1 1/2 cups blueberries
- 1 1/2 cups grape tomatoes, halved
- 2 small ears sweet corn, kernels removed (about 1 1/2 cups)
- 1/2 cup crumbled feta cheese
- 3 tablespoons chopped basil
- 1/3 cup olive oil
- Juice of 1 lemon
- 1 tablespoon champagne vinegar or white balsamic vinegar
- 2 cloves garlic, minced
- 1 small shallot, minced
- Kosher salt and black pepper, to taste
Must-Have Equipment
To whip up this gorgeous salad, having the right tools can make the process easier and more enjoyable:
- Large mixing bowl – Perfect for combining all the ingredients.
- Cutting board and knife – Essential for slicing peaches and chopping greens.
- Colander – Useful for rinsing farro and vegetables.
- Measuring cups and spoons – Ensure you get the right amounts for each ingredient.
- Whisk – Great for mixing the dressing ingredients thoroughly.
Summer Farro Salad: How It’s Done
Creating the Summer Farro Salad is a breeze! Just follow these simple steps:
Step 1: Cook the Farro
Begin by cooking the farro according to the package instructions. Typically, it takes about 25-30 minutes to achieve that perfect chewy texture. Once cooked, drain any excess water and let it cool.
Step 2: Prepare the Veggies and Fruits
While the farro is cooling, wash and prepare your produce. Slice the peaches, halve the grape tomatoes, and remove the kernels from the sweet corn. If using fresh corn, you can blanch it briefly in boiling water for a minute or two before cooling it down.
Step 3: Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, champagne vinegar, minced garlic, and shallot. Season with kosher salt and black pepper to taste.
Step 4: Combine the Ingredients
In a large mixing bowl, combine the cooked farro, greens, sliced peaches, blueberries, halved grape tomatoes, corn kernels, crumbled feta, and chopped basil. Pour the dressing over the top and gently toss everything together until well coated.
Step 5: Chill and Serve
For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. When ready to serve, give it one last toss and adjust seasoning if necessary.
If You’re Out Of…
Sometimes, you may find yourself missing a key ingredient. Here’s how to adapt:
- If you don’t have farro, you can substitute with quinoa or bulgur for a similar texture.
- Can’t find peaches? Try nectarines or plums for a similar sweet and juicy flavor.
- No feta cheese? Crumbled goat cheese or even a dairy-free alternative can work beautifully.
- If you don’t have lemon juice, red wine vinegar can provide a nice tangy flavor instead.
Watch Outs & How to Fix
While making the Summer Farro Salad, keep these tips in mind:
- Be careful not to overcook the farro; it should be chewy, not mushy. If you do overcook it, consider using it in soups or as a base for grain bowls.
- Make sure to wash your greens thoroughly to avoid any grit. If they feel gritty after washing, consider soaking them in cold water for a few minutes.
- If the salad is too tangy for your taste, add a little honey or maple syrup to balance the acidity.
Meal Prep & Storage Notes
The Summer Farro Salad is an excellent option for meal prep. Here are some storage tips:
Store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate until you’re ready to serve to maintain freshness. If you plan to make it ahead of time, consider adding the fruits just before serving to prevent them from becoming mushy.
Common Questions
Can I use other grains instead of farro?
Absolutely! You can substitute farro with quinoa, bulgur, or even brown rice. Each grain will bring its own unique flavor and texture to the salad.
Is this salad gluten-free?
No, farro contains gluten. If you need a gluten-free option, opt for quinoa or another gluten-free grain in its place.
Can I make this salad vegan?
Yes! You can easily make the Summer Farro Salad vegan by omitting the feta cheese or replacing it with a plant-based cheese alternative.
What can I serve with this salad?
This salad pairs beautifully with grilled chicken, fish, or can be served as a hearty side alongside dishes like Roasted Beet Goat Cheese Grain Bowls or Roasted Carrot Tahini Bowls With Warm Farro.
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The Takeaway
The Summer Farro Salad is more than just a dish; it’s a celebration of summer’s bounty. With its vibrant colors, fresh flavors, and satisfying textures, it’s sure to become a favorite at your table. Whether enjoyed as a light meal or as part of a larger spread, this salad showcases the beauty of seasonal ingredients. It’s the perfect way to embrace the season and create a dish that’s both nourishing and delicious. So gather your ingredients, and get ready to enjoy a bowl full of summer on your plate!
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Summer Farro Salad
Ingredients
Equipment
Method
- Step 1: Cook the Farro - Begin by cooking the farro according to the package instructions. Typically, it takes about 25-30 minutes to achieve that perfect chewy texture. Once cooked, drain any excess water and let it cool.
- Step 2: Prepare the Veggies and Fruits - While the farro is cooling, wash and prepare your produce. Slice the peaches, halve the grape tomatoes, and remove the kernels from the sweet corn. If using fresh corn, you can blanch it briefly in boiling water for a minute or two before cooling it down.
- Step 3: Make the Dressing - In a small bowl, whisk together the olive oil, lemon juice, champagne vinegar, minced garlic, and shallot. Season with kosher salt and black pepper to taste.
- Step 4: Combine the Ingredients - In a large mixing bowl, combine the cooked farro, greens, sliced peaches, blueberries, halved grape tomatoes, corn kernels, crumbled feta, and chopped basil. Pour the dressing over the top and gently toss everything together until well coated.
- Step 5: Chill and Serve - For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. When ready to serve, give it one last toss and adjust seasoning if necessary.
Notes
- Store the salad in an airtight container in the refrigerator for up to 3 days.
- Keep the dressing separate until you’re ready to serve to maintain freshness.
- Add the fruits just before serving to prevent them from becoming mushy.
