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Summer Vegetable Farro Salad

This Summer Vegetable Farro Salad is not your average “bring to a cookout” salad! It’s loaded with delicious chewy farro and tons of Summer veggies! Refreshing, light and delicious!

Course Appetizer, Salad, Side Dish
Cuisine American
Keyword farro, farro salad, summer vegetable farro salad
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Author Haylie


  • 1 cup Bob's Red Mill farro, rinsed
  • 3 cups water (or stock)
  • 1/2 pint halved cherry tomatoes
  • 3 large stalks of green onions, diced (about 3/4 cup)
  • 1 cup fresh corn (sliced from the cob)
  • 1/2 cup feta cheese (more if desired)
  • juice of 1 lemon
  • salt and pepper to taste
  • drizzle of olive oil


  1. Rinse one cup of farro. To a medium pot, add the rinsed farro followed by 3 cups of water or stock. Add a pinch of salt and bring this to a rolling boil on high heat. Once boiling, reduce to medium low heat and let it simmer for 30 minutes.

  2. While the farro cooks, prep the vegetables. Thinly dice your green onions. Halve the cherry tomatoes. Slice the fresh corn directly off of the cob. Slice the lemon in half. Set these aside.

  3. Once the farro is done, add it to a bowl. To this bowl, add the cherry tomatoes, corn, green onions, feta and mix to combine. Add the juice of one lemon and a drizzle of olive oil as well as salt and pepper to taste. Mix to combine. Enjoy hot or cold!