Summer Farro Salad with Lemon Vinaigrette

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For a nutritious lunch, make this summer farro salad recipe with lemon vinaigrette. It features chewy farro tossed with sweet blueberries and crunchy seasonal veggies. Top it off with the tangy and light lemon dressing for an easy vegan meal.

Summer Farro Salad with Lemon Vinaigrette

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 berries, grape tomatoes, spinach, and red onion for a satisfying meal.

This recipe also explains how to make a lemon vinaigrette from scratch. The dressing is perfectly tangy and bright, which is perfect for a summer dish.

Serve this farro salad on its own or as a side. You can also pair it with plant-based protein, like Smoky Tempeh Bacon.

Key Ingredients

Ingredients for Summer Farro Salad one a while tile background
Photo: Kirsten Nunez
  • 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. If you’re new to this hearty grain, learn how to cook farro with our handy guide.
  • Berries. Berries add sweetness to the salad, giving it a summery touch. Blueberries and strawberries both work great.
  • 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 adds 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:

  1. Squeeze the lemon. You’ll need about 3 to 4 tablespoons of lemon juice.
  2. 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.
Lemon juice whisked with vinegar, maple syrup, and olive oil
Photo: Kirsten Nunez

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.

Left: farro salad ingredients in a metal mixing bowl. Right: same ingredients tossed together.
  1. In a large bowl, combine all the salad ingredients.
  2. Toss until combined. Spoon onto shallow bowls and drizzle with lemon vinaigrette. Top with basil, if desired.

Recipe Tips, Variations, and Substitutions

  • 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.
  • 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 feta or bleu cheese. If you eat a vegetarian diet that includes dairy, try this salad with crumbled feta or bleu cheese. Or, add vegan feta, like Violife’s Just Like Feta block.
Summer Farro Salad
Photo: Kirsten Nunez

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, 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 summer salad, thaw the farro and toss with fresh berries and vegetables.

Try These Other Salad Recipes

Summer Farro Salad

Summer Farro Salad with Lemon Vinaigrette

For a nutritious lunch, make this summer farro salad with lemon vinaigrette. It features chewy farro tossed with sweet blueberries and crunchy seasonal veggies. Top it off with the tangy and light lemon dressing for an easy vegan meal.
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5 from 1 vote
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Course: Salad
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: summer farro salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2
Calories: 734kcal
Author: Kirsten Nunez, MS

Ingredients

Lemon Vinaigrette

  • 3 to 4 tablespoons lemon juice about 1 lemon
  • 2 tablespoons apple cider vinegar
  • 1 1/2 teaspoons maple syrup or sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup olive oil

Summer Farro Salad

  • 3 cups cooked farro chilled
  • 1/2 cup red onion diced
  • 3/4 cup canned corn drained
  • 1 cup grape tomatoes halved
  • 2 cups baby spinach sliced
  • 3/4 cup blueberries
  • 1/3 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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Nutrition

Calories: 734kcal | Carbohydrates: 94g | Protein: 8g | Fat: 38g | Saturated Fat: 5g | Sodium: 689mg | Potassium: 617mg | Fiber: 12g | Sugar: 14g | Vitamin A: 764IU | Vitamin C: 28mg | Calcium: 58mg | Iron: 4mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

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