Summer Farro Salad

How This Farro Salad Became My Farmers’ Market Obsession

I have a habit of going overboard at the farmers’ market, especially in summer. This summer farro salad is the result of me throwing every ripe fruit and veggie I could find into one bowl. Peaches, blueberries, corn, tomatoes, they all work together with chewy farro and tangy feta. It’s a rainbow of flavor, and I’m not sorry.

Why You’ll Love This Healthy Farro Salad

• One bowl captures all the best summer produce: juicy peaches, sweet corn, and burst blueberries.
• Farro adds a nutty chew and turns it into a hearty meal, not just a side.
• The citrus-shallot dressing is bright and ties everything together without overpowering.

Key Ingredients for the Best Summer Farro Salad

• Farro: This whole grain gives the salad substance and a pleasant chew. It’s high in fiber and protein. Cook a batch on the weekend and keep it in the fridge for salads all week. You can also use spelt or wheat berries, but texture will differ slightly.
• Peaches: Use ripe but firm peaches so they hold their shape when tossed. If peaches aren’t in season, nectarines or mango work too.
• Feta: Salty feta balances the sweetness from the fruit. For a dairy-free version, try crumbled goat cheese or omit.

Kitchen Tools for This Farro Salad Recipe

• Large mixing bowl, for tossing the salad
• Small bowl or jar, for the dressing
• Sharp knife and cutting board, for chopping fruit and herbs
• Chef’s knife (or a corn stripper), for cutting kernels off the cob

Tips for Making This Easy Farro Salad Perfectly

Cook farro ahead of time, it keeps in the fridge for up to a week, making assembly a snap. Don’t skip salting the dressing; the salt helps soften the shallot and wakes up all the flavors. If you’re serving this later, keep the dressing separate and toss just before eating to keep the greens from wilting.

Expert Tips for a Better Farro Salad

For the corn, cut the kernels off the cob and blanch them in boiling water for 1 minute, then shock in ice water. That gives you sweet, crisp corn without cooking it all the way through. When slicing peaches, cut them into wedges about the same size as the tomatoes for a nice uniform bite. Let the dressed salad sit for 5 minutes before serving so the flavors meld.

Summer Farro Salad Variations to Try

Swap the feta for crumbled goat cheese or add grilled chicken or shrimp for extra protein. If you’re not a fan of farro, try quinoa or brown rice, just adjust cooking times. For a dairy-free version, leave out the feta or use a vegan alternative. Feeling spicy? Toss in a pinch of red pepper flakes.

What to Serve with This Summer Side Dish

This salad is great alongside grilled chicken, salmon, or burgers, it’s a standout summer side dish. For a light lunch, pile it on a bed of extra greens. Leftovers (minus the dressing) can be rolled into a wrap for an easy next-day meal.

How to Store Leftover Peach Blueberry Farro Salad

Store any leftovers in an airtight container in the fridge for up to 3 days. If you’ve already added the dressing, the greens will soften. For the best texture, keep the salad and dressing separate until you’re ready to eat.

Summer Farro Salad FAQs