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Homemade Summer Farro Salad photo

Summer Farro Salad

This Summer Farro Salad is a vibrant blend of flavors! Packed with fresh fruits and greens, it’s perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Salad:
  • 2 cups cooked farro
  • 2 cups greens of your choice (spinach, kale, mixed greens, etc.)
  • 2 large peaches pitted and sliced
  • 1.5 cups blueberries
  • 1.5 cups grape tomatoes halved
  • 2 small ears sweet corn kernels removed (about 1 1/2 cups)
  • 0.5 cup crumbled feta cheese
  • 3 tablespoons chopped basil
  • 1/3 cup olive oil
  • 1 large lemon Juice of
  • 1 tablespoon champagne vinegar or white balsamic vinegar
  • 2 cloves garlic minced
  • 1 small shallot minced
  • Kosher salt and black pepper to taste

Equipment

  • Large mixing bowl
  • Cutting board and knife
  • Colander
  • Measuring cups and spoons
  • Whisk

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.