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Summer Farro Salad is an easy salad made with hearty farro, olive oil, lemon juice, zucchini, peas, pesto, and freshly chopped parsley.

Farro Salad in a bowl tossed in a vinaigrette with peas zucchini and fresh herbs

What is farro?

Farro is a grain in the wheat family that has been traced back to early Mesopotamia. It is a nutty-flavored whole grain and has a chewy texture, which makes it perfect for risotto-style dishes, soups, stews, casseroles, and salads.

Farro Salad ready to be served with peas zucchini and vinaigrette dressing

How cook farrow

  • Measure 1 cup of farrow and rinse in a colander.
  • Bring to boil two cups of water and a dash of salt in a medium saucepan.
  • Add farro, stir and cover. Reduce heat to a simmer
  • Simmer for 20 minutes until soft and tender.
  • Drain any excess water and then fluff with a fork.
Barrel salad in a bowl with a wooden spoon ready to serve each scoop will have zucchini peas fresh herbs farro and salad dressing

🥘 Ingredients

This farro salad is made with whole grain farro, zucchini, peas, fresh squeezed lemon juice, olive oil, and pesto sauce. You can also add chopped onion if you desire.

Can’t find farro? Here is an easy way to buy it.

Bob’s Red Mill, Bobs Mill Organic Farro Grain

Instructions 

  1. Measure 1 cup of farrow and rinse in a colander.
  2. Bring to boil two cups of water and a dash of salt in a medium saucepan.
  3. Add farro, stir and cover. Reduce heat to a simmer
  4. Simmer for 20 minutes until soft and tender.
  5. Drain any excess water and then fluff with a fork.
  6. Place cooked farro in a medium-size mixing bowl, add all other ingredients and toss well.

More Summer Salad Ideas

gina in the kitchen cooking and image of dishes made by intentional hospitality
Feral salad in a bowl tossed with a dressing and zucchini and peas with chopped fresh herbs mixed in
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by Gina Dickson

Summer Farro Salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Summer Farro Salad is a delicious and easy salad made with hearty farro, olive oil, lemon juice, zucchini, peas, pesto, and freshly chopped parsley.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

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Ingredients
 

  • 1 cup farro
  • 1 teaspoon salt, divided in half
  • 1/8 cup olive oil
  • 1 tablespoon lemon juice
  • 1 cup peas, fresh or frozen
  • 1 cup zucchini , chopped in small cubes
  • 1/4 cup pesto
  • 1/4 cup sweet onion, optional – finely chopped
  • 1 tablespoon parsley, finely minced fresh
  • 1/2 teaspoon ground pepper

Instructions
 

  • Measure 1 cup of farrow and rinse in a colander.
  • Bring to boil two cups of water and a dash of salt in a medium saucepan.
  • Add farro, stir and cover. Reduce heat to a simmer
  • Simmer for 20 minutes until soft and tender.
  • Drain any excess water and then fluff with a fork.
  • Place cooked farro in a medium-size mixing bowl, add all other ingredients and toss well.
Serving: 0.5cup, Calories: 672kcal, Carbohydrates: 95g, Protein: 16g, Fat: 27g, Saturated Fat: 4g, Cholesterol: 2mg, Sodium: 1473mg, Potassium: 648mg, Fiber: 21g, Sugar: 9g, Vitamin A: 1472IU, Vitamin C: 47mg, Calcium: 107mg, Iron: 4mg
Cuisine: American
Course: Salad
Author: Gina Dickson

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