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Summer Vegetable Farro Salad

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Summer Farro Salad

The perfect crowd pleaser summer salad. Easy to make farro with fresh summer veggies make this salad a winner, better yet please your vegetarian crowd or add cold chicken for your meat lovers.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Salad
Cuisine: American
Keyword: Farro, salad, Summer, vegetarian, vegtables
Servings: 4


  • 2 Cups Farro Rinsed well
  • 4 Cups Unsalted broth
  • 1/2 Cup Red onion Diced
  • 1 Cup English cucumber Diced
  • 1/2 Cup Roma tomato Diced
  • 1 Cup Bell pepper Diced
  • 3 Tbsp Olive oil
  • 1/2 Tsp Garlic powder
  • 1/2 Lemon Juiced
  • 2 Tsp Fresh dill 1 Tsp dried dill
  • 2 Tsp Apple cider vinegar
  • Salt and pepper to taste


  • Measure and rinse farro in cold water.
  • In a medium pot cover farro with broth and bring to a low boil.
  • Once at a boil reduce heat to a summer and cover.
  • Allow farro to cook for about 20 minutes or until broth has been absorbed and farro is tender but chewy.
  • Remove farro from heat and spread onto a baking sheet to cool. Pop baking sheet into fridge or freezer for a faster cool.
  • Dice onions, cucumber, tomatoes, and peppers. Place all into a large mixing bowl.
  • Once farro is cool stir it into the veggie mixture.
  • In a serperate bowl whisk together dill, lemon juice, vinegar, garlic powder, olive oil, salt, and pepper.
  • Toss over farro and vegtables, adjust dressing if needed.
  • Enjoy immediately or store in the refridgeratorfor up to 5 days.

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Tools Needed

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Summer Vegetable Farro Salad

With Fourth of July just around the corner we wanted to put together a fool proof salad to feed a crowd. This summer vegetable farro salad is the perfect addition to any holiday party. It’s quick, easy, and perfect as a make ahead dish. The farro base gives a chewy grain bite to make this a hardy side dish or a well rounded main course. A light lemony dill vinaigrette makes it the perfect backdrop from any spread. 

Looking for a bit more protein? Easy, just toss some cut up cold chicken on top and voila, a hearty, protein rich salad. Take the summer farro salad any direction you desire. Add some leafy greens to stretch it a bit farther, throw a handful of nuts on top to introduce a bit of nutty richness, even add a handful of green onion or radish or any other bright veggie you might have on hand. This farro salad will certainly please any crowd. 

Frequently Asked Questions

What is farro?

Farro is an ancient grain that is rich in fiber and protein. It has a fairly neutral flavor profile and a firm bite, making it a great base for dishes like this salad.

Can I use a different grain if I can’t find farro?

If you’re not able to find farro, we suggest using brown rice. The brown rice will absorb much more water and triple in size once cooked, so only use 1.5 cup of rice for the recipe. You will also want to rinse the rice more than you would rinse the farrow. Put rice in a fine mesh strainer and run cold water over it until the water runs clear. This will prevent the rice from clumping after it’s cooked. 

Is this vegetarian/vegan?

As long as you use a vegetable stock, then this recipe is both vegetarian and vegan.

Does this work with keto?

Unfortunately farro has carbs and does not work with a ketogenic diet.

Can I add a protein to this dish?

Yes! This dish is a great base for chicken or turkey. This is a great way to use leftovers and if you’re pinched for time this awesome with pulled rotisserie chicken.

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