Summer Farro Salad

This summer farro salad is fresh, colorful, and hearty all at once. I love how the nutty flavor of farro pairs with crisp vegetables, creamy goat cheese, and fresh basil. It’s the kind of salad that feels both satisfying and light, making it perfect for warm-weather meals, picnics, or meal prep.

Why You’ll Love This Recipe

I like this recipe because it’s a complete meal in one bowl. The farro adds a chewy, nutty base, while the vegetables bring crunch and brightness. The goat cheese melts into the salad just enough to give it creaminess, and the red wine vinegar dressing ties it all together with tangy flavor. I also appreciate how versatile it is—I can serve it as a side dish or enjoy it as a standalone lunch.

Ingredients

1 ½ cups farro
½ English cucumber, chopped
1 pint cherry tomatoes, halved
1 small yellow bell pepper, chopped
½ small red onion, chopped
½ cup crumbled goat cheese (or feta)
¼ cup basil, julienned
3 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
¾ teaspoon kosher salt
¼ teaspoon black pepper

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I cook the farro according to package instructions until it’s tender but still slightly chewy, then drain and let it cool.
2. I place the farro in a large mixing bowl and add the cucumber, cherry tomatoes, yellow bell pepper, and red onion.
3. I sprinkle in the crumbled goat cheese and fresh basil.
4. In a small bowl, I whisk together the red wine vinegar, olive oil, salt, and black pepper.
5. I pour the dressing over the salad and toss everything gently until well combined.
6. I serve immediately or chill in the fridge for 30 minutes if I want it extra refreshing.

Servings and Timing

This recipe makes about 6 servings. It takes around 15 minutes to prep and about 30 minutes to cook the farro, so I usually have it ready in about 45 minutes.

Variations

I sometimes swap goat cheese for feta when I want a saltier bite. I also like adding chickpeas or grilled chicken to turn it into a protein-packed meal. If I’m craving more greens, I toss in arugula or spinach. For a twist, I use balsamic vinegar instead of red wine vinegar for a sweeter, deeper flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since this is a cold salad, I don’t reheat it, but I sometimes add a splash of extra vinegar or olive oil before serving if it seems a little dry after chilling.

FAQs

Can I make this salad ahead of time?

Yes, I like making it a few hours in advance because the flavors meld together beautifully as it chills.

Do I serve this salad warm or cold?

I usually serve it cold or at room temperature, but it can also be slightly warm if the farro is freshly cooked.

Can I use a different grain instead of farro?

Yes, I sometimes use quinoa, brown rice, or barley when I don’t have farro on hand.

What’s the best way to cook farro?

I cook it in salted boiling water until tender, similar to pasta, then drain and cool.

Can I make this dairy-free?

Yes, I just leave out the goat cheese or replace it with a dairy-free alternative.

How long does this salad last in the fridge?

It keeps well for up to 3 days in an airtight container.

Can I add protein to this salad?

Yes, grilled chicken, shrimp, or chickpeas work wonderfully.

What kind of tomatoes work best?

I like cherry tomatoes because they’re sweet and juicy, but grape tomatoes or chopped heirloom tomatoes also work.

Can I use dried herbs instead of fresh basil?

I prefer fresh basil for the best flavor, but in a pinch, I use 1 teaspoon of dried basil.

How do I keep the farro from sticking together?

I fluff it with a fork after draining and drizzle with a little olive oil if needed.

Conclusion

I love making this summer farro salad because it’s vibrant, flavorful, and satisfying. It’s easy to customize, keeps well in the fridge, and works just as well for a light lunch as it does for a dinner side dish. This salad always feels fresh and nourishing, making it one of my favorite warm-weather recipes.

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