This summer farro salad with lemon vinaigrette is full of flavor and color. It’s also an easy way to enjoy farro, a delicious whole grain.
After all, farro works surprisingly well in cold salads like this one. Simply follow our guide on how to cook farro, then chill it in the refrigerator. Once cooled, toss it with blueberries, grape tomatoes, spinach, and red onion for a satisfying and fiber-packed meal.
This recipe also explains how to make a lemon vinaigrette from scratch. The dressing is perfectly tangy and bright, which is perfect for summer meals.
Serve this farro salad on its own, as a side dish, or with plant-based protein like smoky tempeh bacon. Your salad bowl has never been tastier!
Table of Contents
Key Ingredients
- Lemon juice. Lemon juice is one of the main ingredients in the vinaigrette. It gives the dressing a sunny, tangy flavor that complements farro.
- Olive oil. As the other main ingredient in vinaigrette, olive oil helps create a light yet tasty dressing. If you don’t want the taste of olive oil to overpower the vinaigrette, use a light olive oil.
- Farro. Between its nutty flavor and chewy texture, there’s a lot to love about this hearty grain. Learn how to cook farro with our handy guide.
- Blueberries. Blueberries add sweetness to the salad, giving it a summery touch.
- Vegetables. Choose your favorite seasonal produce. For our version, we used grape tomatoes, corn, spinach, and red onion.
- Nuts and seeds. Not only does this ingredient add healthy fats, but it offers a tasty crunch, too. Our salad features hemp seeds.
How to Make Lemon Vinaigrette
Although store-bought vinaigrette dressings are convenient, there’s something special about a homemade version. Plus, all you need to do is combine the ingredients, whisk, and chill. Here’s how to make a lemon vinaigrette:
- Squeeze the lemon. You’ll need about 3 to 4 tablespoons of lemon juice.
- In a bowl or jar, combine the lemon juice, apple cider vinegar, maple syrup, salt, black pepper, and olive oil. Whisk well, taste, and add additional salt or black pepper as needed. Cover, then chill in refrigerator for at least 15 minutes to let the flavors meld together.
How to Make Summer Farro Salad
This summer farro salad is delicious and simple. Also, don’t hesitate to customize the fruits and veggies. Try to include a variety of colors to ensure your salad is full of flavor and nutrition.
For the full ingredients list and instructions, check out the recipe card at the bottom of this post.
- In a large bowl, combine all the salad ingredients.
- Stir until combined. Spoon into shallow bowls and drizzle with about 2 tablespoons of lemon vinaigrette. Top with fresh mint, basil, or parsley, if desired.
Recipe Tips, Variations, and Substitutions
- Make the vinaigrette with honey. For a non-vegan lemon vinaigrette, replace the maple syrup with honey.
- Add other vegetables. Crunchy produce offers a tasty contrast against the chewy texture of farro. Mix it up with diced cucumbers, sliced radishes, or shredded carrots.
- Switch up the greens. Instead of spinach, go for baby kale or arugula. Add a handful of microgreens for even more nutrients.
- Use strawberries. Sliced strawberries also work well in summer salads.
- Try different nuts or seeds. In place of hemp seeds, toss in crushed almonds or walnuts. You can also try pumpkin seeds or sunflower seeds.
- Add vinaigrette just before eating. To avoid a soggy salad, wait to add the dressing until you’re ready to eat.
- Toss in bleu or feta cheese. If you eat a vegetarian diet that includes dairy, try this salad with bleu cheese or crumbled feta. Or, add vegan feta, like Violife’s Just Like Feta block.
- Replace the farro. Note that farro is not gluten-free, so you’ll have to skip the ingredient if you don’t eat gluten. However, you can easily make this salad with brown rice or quinoa instead.
How to Store It
Store leftover salad, without vinaigrette, in the refrigerator. (The vinaigrette can make the salad soggy if it sits for too long.)
For optimal freshness, eat the salad within 3 days. The farro itself can last up to 5 days, making it ideal for meal prep, but the fruits and veggies will deteriorate faster.
Can You Freeze It?
The salad is best stored in the refrigerator. Freezing the salad might make the salad soggy, depending on the fruits and vegetables you use.
If you want to make this salad regularly, consider freezing cooked farro on its own. When you want to make a salad, thaw the farro and toss with fresh berries and vegetables.
Try These Other Salad Recipes
- Vegan Cobb Salad — Thanks to eggy tofu and coconut bacon, this vegan cobb salad will hit the spot.
- Easy Broccoli Salad — Perfectly crunchy and savory, this salad makes for a great side.
- Vegan Potato Salad — Enjoy a vegan spin on a classic side salad.
- Vegan Summer Pasta Salad — This salad is light, savory, and easy to customize.
- Mango Cucumber Salad — Pair this sweet and tangy salad with tacos, burritos, or tortilla chips.
- Vegan Quinoa Salad with Lemon Vinaigrette — For another salad with lemon vinaigrette, check out this quinoa version.
Summer Farro Salad with Lemon Vinaigrette
Ingredients
Lemon Vinaigrette
- 3 to 4 tablespoons lemon juice about 1 lemon
- 2 tablespoons apple cider vinegar
- 1 ½ teaspoons maple syrup or sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ⅓ cup olive oil
Summer Farro Salad
- 3 cups cooked farro chilled
- ½ cup red onion diced
- ¾ cup canned corn drained
- 1 cup grape tomatoes halved
- 2 cups baby spinach sliced
- ¾ cup blueberries
- ⅓ cup hemp seeds or sunflower seeds (optional)
- Basil small bunch
Instructions
Lemon Vinaigrette
- Squeeze the lemon. You’ll need about 3 to 4 tablespoons of lemon juice.
- In a bowl or jar, combine the lemon juice and remaining ingredients. Whisk well, taste, and adjust if needed. Cover, then chill in refrigerator for at least 15 minutes to let the flavors meld together.
Summer Farro Salad
- In a large bowl, combine all the salad ingredients.
- Toss until combined. Spoon onto shallow bowls and drizzle with lemon vinaigrette. Top with basil, if desired.
Notes
- Try adding other vegetables, like shredded carrots, diced cucumber, or sliced radishes.
- For a different spin, replace the blueberries with strawberries.
- Try different nuts or seeds, like chopped walnuts or sunflower seeds.
- To avoid a soggy salad, wait to add the vinaigrette until you’re ready to eat.
- Store leftovers in the refrigerator and enjoy within 3 days.
- Nutritional information for this recipe is an estimate automatically calculated by the Spoonacular food database and does not include optional ingredients.
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Like the recipe. Please explain how’s there 38 grams of fat? Thx
Hi Paulette,
Indeed the fat grams are correct. The nutritional data is pulled automatically based on ingredients and serving size. Olive oil has 14g of fat per tablespoon. There are 5.3328 tablespoons in 1/3 cup of olive oil, so that’s 74.6592g of fat total. Divided by 2 servings is 37.3296g. That’s pretty close to 38. As you may know, not all fats are bad. In fact, We need fats in our diet, or between 20-35% of our caloric intake per day. Hope this helps!