Summer Farro Salad

overhead image of farro salad with peaches, feta, tomatoes and arugula.

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This farro salad pairs chewy, nutty farro with fresh summer veggies in a delicious and zesty lemon vinaigrette. The perfect side dish or summer salad for your next BBQ or potluck!



For the farro salad:

  • 1 cup dry pearled or semi-pearled farro*
  • 3 cups of water
  • 1 cup cherry tomatoes, halved
  • 1 cup fire roasted corn
  • 1 large peach, sliced
  • 2 cups arugula
  • 1/2 cup Feta cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Lemon Vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 1 lemon, juiced
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 1 tsp dijon mustard
  • salt and pepper, to taste


  1. Bring your 3 cups of water to a boil in a medium pot.
  2. Add your farro and a scoop of salt and lower heat to medium for a rolling simmer.
  3. Let simmer for 15-20 minutes before straining any remaining liquid through a fine mesh strainer.
  4. Allow farro to cool and come to room temperature.
  5. In a large bowl combine cooked farro, tomatoes, corn, peach arugula, feta cheese and salt and pepper.
  6. In a small bowl or jar combine lemon vinaigrette ingredients.
  7. Pour vinaigrette onto salad in desired amount and toss to combine.
  8. Store in an airtight container in the fridge for up to 5 days.


*for unpearled farro cook for 25-30 minutes.