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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 mins
Cook Time25 mins
Total Time35 mins
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.