I gave this Summer Farro Salad a bright Southwest twist with corn sliced fresh from the cob, creamy avocado, salty Cotija, chopped cilantro and a zesty lime vinaigrette.
Summer Farro Salad
Farro won me over on the first bite. With a pleasant nutty flavor and a chewy texture, this ancient wheat grain works beautifully in salads, soups and even some unexpected sweets. Though its roots trace back to ancient Mediterranean cultivation, farro has become a favorite ingredient in modern kitchens because of its hearty bite and versatility.
For this summer version, I keep things simple and seasonal: tender cooked farro serves as the base for crisp cucumbers, sweet tomatoes, fresh corn and bell peppers. Cubes of Cotija add a salty, crumbly contrast while ripe avocado brings silkiness. A light lime vinaigrette ties all the ingredients together without weighing the salad down.
How to Make a Summer Farro Salad
With long summer days ahead, it’s the perfect time to make the most of market produce. I like to steam fresh corn just briefly—about a minute—to warm it slightly and then slice the kernels off the cob. The quick steam brightens the flavor while keeping the corn tender-crisp.
To emphasize a Southwest flavor profile, I toss in diced avocado, halved grape tomatoes, minced red onion, and small cubes of Cotija cheese, finishing with a handful of chopped cilantro. A dressing of fresh lime juice, olive oil, a touch of honey and seasoning brings brightness and balance. Add the avocado at the very end so it stays fresh and doesn’t discolor.
Cook farro according to the package directions; some varieties benefit from a short soak, while others cook directly. Always cook grains in salted water so they develop the best flavor—salt enhances, it doesn’t make the grain taste salty if used appropriately. Once the farro is cooked and drained, cool it slightly before tossing with the raw vegetables and dressing so everything stays crisp and vibrant.
If you prefer, this salad works well with small adjustments: swap Cotija for feta if that’s what you have on hand, omit or reduce the onion if you want a milder bite, or add a pinch of cumin to the dressing for a deeper Southwest note. Serve chilled or at room temperature for a simple picnic or a substantial weeknight side.
Summer Farro Salad Recipe
15 minutes
15 minutes
8 servings
A refreshing farro salad full of summer vegetables, creamy avocado and tangy lime vinaigrette—perfect as a satisfying side or a light main.
Ingredients
- 1½ cups farro, cooked according to package instructions (cook in salted water)
- ¼ cup minced red onion
- 1 English cucumber, peeled and diced
- 1 cup fresh corn kernels, cut from the cob
- 1 avocado, diced (add just before serving)
- ½ container grape tomatoes, halved
- ½ red bell pepper, diced
- ½ yellow bell pepper, diced
- 1 cup cubed Cotija cheese
- 1 tablespoon minced fresh cilantro (optional)
Dressing:
- ¼ cup fresh lime juice
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- 2 teaspoons honey
- ½ cup extra virgin olive oil
Instructions
- Prepare farro according to package directions. Drain and let cool slightly; fluff with a fork.
- Combine the cooked farro, red onion, cucumber, corn, tomatoes, bell peppers and Cotija in a large bowl. Keep avocado and cilantro separate for now.
- Whisk together lime juice, salt, pepper and honey. Slowly drizzle in the olive oil while whisking to create a light emulsion.
- Pour the dressing over the farro mixture and toss to coat evenly. Stir in cilantro if using.
- Add the diced avocado last and gently fold it into the salad to avoid mashing. Adjust seasoning and serve at room temperature or chilled.
Notes
To mellow raw onion’s bite, soak sliced or minced onion in ice water for 10–15 minutes, then drain and pat dry before adding to the salad.
Recommended Tools
Suggested kitchen tools to make prep easier.
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Santoku knife -
Sturdy cutting board
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Colander or strainer
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 314Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 15mgSodium: 479mgCarbohydrates: 25gFiber: 5gSugar: 5gProtein: 7g
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