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This vibrant Summer Farro Salad captures everything I love about seasonal eating. When the sun is high and the market stalls are overflowing, this salad lands on my table several times a month. With juicy peaches and blueberries, sweet corn, and hearty grains, it is colorful and satisfying yet feels light enough for scorching days.
After a long hike last July I threw together a version of this with whatever was on hand. My family devoured it before I even sat down and now it is our go-to picnic salad.
Ingredients
- Cooked farro: It has a wonderfully chewy texture and is loaded with nutrients Look for pearled farro for fast cooking times
- Greens of your choice: I like spinach or peppery mixed greens Pick greens that look vibrant and crisp
- Peaches: Select firm but fragrant peaches so they slice cleanly and add sweetness
- Blueberries: Plump and deep blue berries work best Bursting with antioxidants and color
- Grape tomatoes: Choose deeply colored ripe tomatoes for maximum flavor Slice them for even distribution
- Sweet corn: Use raw sweet corn kernels cut straight from the cob Their crunch and sugar are unbeatable in summer
- Feta cheese: Adds a creamy salty contrast Choose blocks of feta in brine for freshest taste
- Chopped basil: Brightens up the salad with herbal notes Use leaves that are glossy and fragrant
- Olive oil: Smooth olive oil forms the base for the dressing Pick extra virgin for best flavor
- Lemon juice: Freshly squeezed is key for tanginess and aroma
- Champagne vinegar or white balsamic vinegar: Either adds acidity and fruitiness Pick what is in your pantry
- Garlic: Freshly minced garlic gives depth and punch Use tight cloves that feel firm
- Shallot: Minced for mild onion flavor Go for small shallots with tight skins
- Kosher salt and black pepper: Season to taste I always start with a pinch then add more if needed
Step-by-Step Instructions
- Cook the Farro:
- Start by cooking your farro according to package instructions until tender and chewy then drain and let it cool to room temperature Spreading on a tray helps cool faster and prevents clumping
- Prep the Produce:
- While the farro cools wash and dry all your produce Slice peaches thickly halve the cherry tomatoes and strip the kernels from the corn Peel and finely mince the garlic and shallot
- Mix the Salad:
- In a large wide bowl scatter in the cooled farro greens peaches blueberries tomatoes corn feta and basil Gently use clean hands or two spoons to combine so everything is evenly mixed but the fruit stays intact
- Whisk the Dressing:
- Whisk together olive oil lemon juice vinegar minced garlic and minced shallot until fully combined and thickened Add in a pinch of salt and black pepper Reserve a little dressing if you like your salads lighter
- Dress and Toss:
- Pour the dressing over the salad Gently toss everything just until coated Taste and add more salt or pepper if desired Serve immediately while the greens are still crisp
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My favorite ingredient in this recipe is always the corn There is something about ultra-sweet crunchy kernels that makes every bite lively and unexpected. One time my nephew helped shuck the corn for this salad and we all laughed when half the bowl went straight into his mouth before we even tossed it in the salad.
Storage Tips
This salad is best the day it is made as the greens stay crisp. If you want to prep ahead keep the dressing separate and toss right before eating. Leftovers can be stored in an airtight container in the fridge for up to two days but note that the greens will soften a bit due to the dressing and peach juices. Farro itself keeps beautifully so you can cook a big batch and portion it out for salads throughout the week.
Ingredient Substitutions
Farro can be swapped with quick-cooking barley or whole wheat couscous If you do not have fresh peaches try nectarines or even ripe mangoes Sweet corn can be replaced with defrosted frozen corn and arugula or baby kale works if you are out of mixed greens For a dairy-free version crumble in some vegan feta or just skip the cheese and add extra basil.
Serving Suggestions
Pair this salad with grilled chicken or fish if you want a protein boost It more than holds its own as a vegetarian lunch on its own or served alongside a cold soup like gazpacho I especially love packing this salad up for beach picnics with a chilled bottle of sparkling water.
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Cultural Context
Farro is an ancient grain that has been eaten across the Mediterranean for centuries Its nutty texture and wholesome chew make it a favorite in Italian hearty salads In this salad it meets classic American summer produce like peaches and corn making a beautiful blend of old world and new world flavors.
Frequently Asked Questions
- → What makes farro a good choice for summer salads?
Farro has a hearty, chewy texture that holds up well to fresh ingredients and dressing, offering a satisfying, nutty flavor.
- → Can I substitute peaches with another fruit?
Yes, nectarines or plums are excellent alternatives, lending similar juicy sweetness to the salad.
- → Which greens pair best with this mix?
Mild mixed greens, spinach, or even peppery arugula all complement the fresh, fruity accents.
- → Is the salad best served chilled or at room temperature?
It's delicious both ways, but room temperature brings out the maximum flavor and aroma from the ingredients.
- → Can I make the vinaigrette ahead of time?
Absolutely; prepare the lemon-herb vinaigrette in advance and refrigerate, just shake before using.