“Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission at no extra cost to you. All opinions are my own.”
This Summer Farro Salad has what it takes, to help you beat the heat!
Summer: a time for cool drinks, bbqs, and salads. I love a good grain salad. Especially when it’s packed with fresh summer vegetables. And that is exactly what this summer farro salad brings to the table!
The inspiration for this summer farro salad came from cleaning out my pantry. Baylen loves to tease me because I buy so many odds and ends for recipe tasting- then half bags of random ingredients are abandoned never to be touched again. He says that I need to do my own version of “chopped” and only use what we have on hand. To that, I say nahhhhhhh. LOL I can’t help it when I browse an aisle and see something like… I don’t know… Egyptian Macadamia Nut Milk for $52.36… I HAVE TO HAVE IT. In all seriousness, I should go through my pantry, because I have like bags of stashed farro. And there are salads dying to be made. Just like this summer farro salad!
The other reason I LOVE this Summer Farro salad….
I grew my very own basil which was chopped up in this bad boy. Currently I am growing basil, Italian oregano, tomatoes, and jalapeno. My tomatoes and jalapeno have yet to produce anything but my herbs are flourishing. Which I was actually shocked because it has been hot as Hades here (I’m pretty sure that is still a saying). It’s so awesome to walk outside and snip, snip- I have fresh herbs. If you are interested in having your own raised herb garden, I highly recommend it! This one is similar to the one I have and you can get it right on Amazon, click the picture to purchase! I love the fact that it has wheels so I can move it around which I have done.
Anyways, you need to make this summer farro salad- it’s super easy and will be on repeat all summer long!
If you like this recipes, check out these babies!
Summer Farro Salad
This summer farro salad should be on repeat all summer long! Great for weekly meal prep or the perfect side to accompany a main dish. Get the recipe now!
- 1 cup Farro
- 3 cup water
- 1 tbsp Olive Oil
- 2-3 Tomatoes, seeded and diced
- 1/2 Red Onion, small diced
- 1/2 cup Black Olives, drained and sliced
- 1 Zucchini, diced
- 8 oz Fresh Mozzarella, diced into cubes
- 1 Lemon, Juice
- 2 tbsp Olive Oil
- 1 cup, Basil, roughly chopped
- 1/4 cup Dill, roughly chopped
- Salt and Pepper- to taste
To toast your farro add uncooked farro to pot with 1 tbsp of olive oil
Turn on medium and begin to stir nonstop until you smell a nutty aroma
Once this happens add the water and bring to a boil, reduce heat to a simmer and cook for about 30 minutes- until farro is done. I like mine a little more chewier- If you like it more soft cook longer.
Drain excess liquid out and set aside in fridge to chill in medium/large mixing bowl
Once farro is cool add diced tomatoes, onions, olives, zucchini, chopped basil, and dill
Juice the lemon, add 2 tbsp of olive oil, and season with salt and pepper
Taste to make sure you have it right and serve!!
- 494 Calories
- 45g Carbohydrates
- 24g Fat
- 9g Fiber
- 24g Protein
- 7.8g Saturated fat